Lemon Pound Cake

Below you will find a list of all the ingredients necessary to create this scrumptious Lemon Pound Cake. Gather them and get ready to bake!

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• ½ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon lemon extract (optional, for stronger lemon flavor)

For the White Lemon Glaze:

• 1½ cups powdered sugar, sifted
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract (optional)
• 1-2 teaspoons milk (if needed to thin)

Instructions

Follow these simple steps to create your delightful Lemon Pound Cake:

• Step 1: Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt or tube pan.
• Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
• Step 3: Add the eggs one at a time, ensuring you beat well after each addition.
• Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
• Step 5: In a small bowl, combine the milk, fresh lemon juice, lemon zest, vanilla extract, and optional lemon extract.
• Step 6: Gradually alternate adding the dry ingredients and the wet ingredients to the creamed butter mixture, beginning and ending with the flour. Mix only until just combined.
• Step 7: Pour the batter into the prepared pan, smoothing the top with a spatula.
• Step 8: Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
• Step 10: To make the glaze, whisk together the sifted powdered sugar, lemon juice, and optional vanilla extract in a bowl until smooth. Add a little milk if needed to reach your desired pourable consistency.
• Step 11: Drizzle the glaze over the completely cooled cake, allowing it to drip down the sides beautifully.

Pro Tips for Making Lemon Pound Cake

• Ensure all your ingredients are at room temperature before you begin for a smooth batter.
• Use fresh lemons for juice and zest to get the best flavor.
• Do not overmix your batter after adding the flour; this ensures a fluffy texture.
• If your cake is domed at the top, you can level it by carefully slicing off a thin layer when it completely cools.
• Consider adding poppy seeds for an added texture and flavor that pairs wonderfully with lemon.

Frequently Asked Questions

1. Can I use a different pan for this recipe?

Yes, you can use a loaf pan or mini loaf pans. Just adjust the baking time accordingly, as they may require less time in the oven.

2. How do I store leftover Lemon Pound Cake?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate it to extend its shelf life up to a week.

3. Can I freeze Lemon Pound Cake?

Absolutely! Wrap the cake tightly in plastic wrap and foil, then freeze it for up to three months. Thaw in the refrigerator overnight before serving.

4. Can I enhance the lemon flavor even more?

Yes! Adding the optional lemon extract amplifies the lemon flavor. Alternatively, you can replace some of the milk with more lemon juice.

5. Why does my cake sink in the middle?

This often happens due to underbaking or overmixing the batter. Ensure to follow baking times correctly and mix until just combined for the best results.

Conclusion

This Lemon Pound Cake is a simple yet rewarding recipe that will brighten any day with its refreshing flavors. Whether enjoyed on its own or dressed up with glaze, it is sure to be a crowd-pleaser. With the ease of preparation and the balance of sweet and tart, baking this cake will open the door to new culinary adventures in the kitchen. Happy baking!