Did you know the average American eats about 150 pounds of sugar each year? But, there’s a sweet way to enjoy without overdoing it. Say hello to the lemon pound cake recipe. It’s a buttery, moist, and zesty treat that’s perfect for satisfying your sweet tooth.
This lemon pound cake is a mix of tangy citrus and a smooth texture. It’s a must-have for any event. Whether it’s a family get-together, a special occasion, or just a cozy night in, this cake will wow everyone.
The secret to this pound cake is instant lemon pudding. It gives the cake a unique flavor. Plus, the cream cheese adds a tangy twist and a silky texture that will make your taste buds happy.
Key Takeaways
- Moist and zesty lemon pound cake recipe with a secret ingredient: instant lemon pudding
- Includes cream cheese for added richness and a tender crumb
- Yields a buttery, citrus-infused cake that’s perfect for any occasion
- Easy-to-follow instructions for baking a show-stopping lemon pound cake
- Detailed tips and tricks to ensure your lemon pound cake is a success
Introduction to Lemon Pound Cake
Pound cake is a favorite dessert known for its rich, buttery taste and moist texture. The classic recipe uses equal parts of flour, sugar, butter, and eggs. This makes a cake that’s both beautiful and delicious. Adding lemon to the mix gives it a bright, citrusy twist, making it a delightful treat.
The History of Pound Cake
Pound cake started in 18th-century Europe. It was called “pound cake” because it needed one pound of each main ingredient: flour, sugar, butter, and eggs. It quickly became a favorite in many homes and soon made its way to the United States.
What Makes Lemon Pound Cake Special
Adding lemon zest and juice to the traditional recipe makes the cake even better. The lemon’s tartness pairs well with the cake’s buttery taste. Many recipes also use cream cheese or sour cream to make the cake even more moist. This cake is great for any event, from casual get-togethers to fancy parties.
“Lemon pound cake is a classic dessert that never goes out of style. The perfect blend of tart and sweet, it’s a timeless treat that brings a burst of sunshine to any occasion.”
Key Ingredients for the Perfect Lemon Pound Cake
The secret to a moist, zesty, and irresistible lemon pound cake is in the ingredients. Unsalted butter and tangy cream cheese are key. Each part is crucial for the perfect flavor and texture.
Essential Ingredients Breakdown
The lemon pound cake recipe needs these key ingredients:
- 173 grams (0.75 cup) of unsalted butter for a rich, buttery base
- 58 grams (0.25 cup) of cream cheese for a luxurious, velvety crumb
- 500 grams (2.5 cups) of granulated sugar to sweeten and balance the tartness of the lemons
- 6 eggs to provide structure and a tender, moist texture
- 384 grams (3 cups) of all-purpose flour or cake flour for a light, airy cake
- 63 grams (1/4 cup) of freshly squeezed lemon juice to infuse the cake with zesty flavor
- 1.5 tablespoons of lemon zest to enhance the lemon aroma and taste
- 250 grams (1 cup) of whole milk combined with lemon juice to create a buttermilk-like tanginess
- 2 teaspoons of pure vanilla extract or half a vanilla bean for an aromatic undertone
- Baking soda as the leavening agent to help the cake rise and achieve a light, fluffy texture
Substitutions and Alternatives
If you can’t find certain ingredients or want to try something different, here are some options:
- Use all-purpose flour with 1 tablespoon of cornstarch per cup of flour as a substitute for cake flour.
- Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice to create a buttermilk alternative.
- Replace the cream cheese with an equal amount of sour cream or Greek yogurt for a tangier variation.
Creating a moist, flavorful lemon pound cake is all about balance. With these ingredients and alternatives, you can make a cake that will impress anyone.
Tools You’ll Need
Baking the perfect lemon pound cake needs a few key tools. You’ll need mixing bowls and the right bakeware. These tools help make your cake moist, fluffy, and delicious.
Mixing Bowls and Measuring Tools
You’ll need large mixing bowls for this recipe’s big batch of batter. A good stand mixer or electric hand mixer is crucial. They help cream the butter, sugar, and eggs well.
Make sure you have measuring cups and spoons. They’re needed to measure the flour, sugar, and lemon juice accurately.
The Best Bakeware for Pound Cake
A 12-cup bundt pan is perfect for a classic lemon pound cake. The bundt pan‘s shape ensures even baking and a stunning look. Grease and flour the pan well to prevent sticking.
A zester or grater is handy for adding lemon zest. This zest boosts the cake’s flavor. A citrus juicer is also useful for fresh lemon juice in the glaze.
With the right tools, you’re ready to bake a lemon pound cake that will wow everyone.
Step-by-Step Instructions
Baking the perfect lemon pound cake is easy but needs careful attention. Follow these steps for a successful baking experience.
Preparing the Ingredients
First, heat your oven to 350°F (175°C). Grease a 10-inch Bundt pan or two 9×5-inch loaf pans. In a big bowl, mix 1 cup (230 grams) of softened butter and an 8-ounce (227 grams) cream cheese until fluffy, about 1-2 minutes.
Mixing the Batter
Add 3 cups (594 grams) of sugar to the butter and cream cheese mix, beating well after each cup. Then, add 6 large (300 grams) eggs one at a time, mixing well after each egg. Mix in 3 cups (360 grams) of flour and 1 cup of buttermilk, alternating between the two, on low speed until just combined. Finally, add 2 tablespoons (28 grams) of fresh lemon juice, 1 tablespoon (6 grams) of lemon zest, and 1 tablespoon (14 grams) of vanilla extract.
Baking the Cake
Pour the lemon pound cake batter into the prepared pan(s). Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
Cooling and Removing from the Pan
Let the lemon pound cake cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely. After cooling, prepare the lemon buttermilk glaze to drizzle over the cake.
Enjoy your homemade lemon pound cake, which serves 16 people and has about 313 calories per serving. This recipe can be made up to 1 day in advance and stored at room temperature for maximum freshness.
Tips for Achieving Moistness
Baking the perfect lemon pound cake is all about finding the right balance. You want a delicate crumb and a moist, tender texture. By focusing on certain baking techniques, you can make sure your lemon pound cake is irresistibly moist with every slice.
Importance of Butter and Eggs
Quality ingredients, especially butter and eggs, are key to a moist lemon pound cake. Use room temperature butter for better air incorporation. Cream the butter and sugar until light and fluffy. This step is crucial for a soft, tender cake texture.
Also, use room temperature eggs for a richer, more moist crumb. Don’t overmix the batter after adding flour. Overmixing can make the cake tough and dry.
Using Sour Cream or Greek Yogurt
Adding sour cream or Greek yogurt can give your cake an extra moisture boost. These ingredients add a tangy flavor and keep the cake moist. The fat and acidity in sour cream and yogurt tenderize the gluten, making the cake luxuriously moist.
You can replace up to half of the milk or buttermilk with sour cream or Greek yogurt. Just adjust the other wet ingredients to keep the batter right.
“The secret to a moist, flavorful lemon pound cake is all in the technique. Properly creaming the butter and sugar, using room temperature ingredients, and incorporating sour cream or yogurt are key to achieving that perfect crumb.”
Enhancing Flavor with Zest
Lemon pound cake gets its intense citrus flavor from lemon zest. The yellow outer peel of the lemon is the most flavorful part. Make sure to avoid the bitter white pith when zesting. A microplane or fine grater is the best tool for getting the zest.
How to Properly Zest a Lemon
- Wash the lemon well under running water to get rid of dirt or residue.
- Use a sharp zester or microplane to remove the yellow outer layer of the lemon peel, avoiding the white pith.
- Apply light pressure and move the zester across the lemon’s surface in short, swift strokes.
- Rotate the lemon as you zest to get the whole peel.
- Collect the fragrant lemon zest and add it to your batter or glaze.
Adding Extra Flavor Elements
While lemon zest gives a strong citrus flavor, you can make your lemon pound cake even better. Add a teaspoon or two of vanilla extract or almond extract to the batter for depth. A few drops of lemon oil can also add more lemon zest flavor.
“The key to a truly memorable lemon pound cake lies in the judicious use of lemon zest and other complementary flavors.”
By using lemon zest and adding other flavors, you can make a lemon pound cake that really impresses. It will tantalize the taste buds and leave a lasting impression on your guests.
Frosting and Glaze Options
Take your lemon pound cake to the next level with tasty frostings and glazes. The classic lemon glaze is simple yet tasty. Cream cheese frosting adds a rich, velvety touch to the cake.
Classic Lemon Glaze Recipe
To make the signature lemon glaze, mix 1 1/2 cups of powdered sugar with 2 to 3 tablespoons of fresh lemon juice. Stir until it’s smooth and just right – pourable but not too thin. Pour the glaze over the cooled cake, letting it flow down the sides for a beautiful finish.
Cream Cheese Frosting Variations
- For creamy frosting, blend 8 ounces of softened cream cheese, 1/2 cup of unsalted butter, 3 cups of powdered sugar, and 2 tablespoons of lemon juice until smooth.
- Add lemon zest to the frosting for more citrus flavor.
- Or, use 1 teaspoon of vanilla extract instead of lemon juice for a classic cream cheese frosting.
Choose between the tart lemon glaze or the creamy cream cheese frosting. Either way, your lemon pound cake will taste amazing.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 1/2 cup |
| Cream Cheese, Softened | 8 ounces |
| Powdered Sugar | 3 cups |
| Fresh Lemon Juice | 2 tablespoons |
| Lemon Zest | 1 teaspoon |
| Vanilla Extract | 1 teaspoon |
Top your lemon pound cake with the perfect glaze or frosting. Whether it’s tangy lemon glaze or creamy cream cheese, these toppings will enhance the cake’s moist and zesty taste.
Serving Suggestions
Enjoying a slice of this moist and zesty lemon pound cake is a treat. It’s perfect for dessert or an afternoon snack. The cake’s rich, buttery texture and bright citrus flavor pair well with many things.
Ideal Pairings with Lemon Pound Cake
- Serve a slice with fresh whipped cream and powdered sugar for a classic treat.
- Top it with juicy berries like raspberries, blueberries, or strawberries for a burst of flavor.
- Pair it with creamy vanilla ice cream for a sweet-and-cold mix.
- Enjoy it with a hot cup of tea or coffee for a cozy afternoon.
Creative Serving Ideas
Want to try something new with your lemon pound cake? Here are some ideas:
- Cut the cake into cubes and layer it with lemon curd, whipped cream, and berries in a trifle dish.
- Toast slices and serve them for breakfast or brunch with honey or lemon marmalade.
- Use it as a base for a strawberry shortcake with macerated strawberries and whipped cream.
However you serve it, this lemon pound cake is sure to impress. It’s a burst of citrusy goodness that will leave you wanting more.
Storing Your Lemon Pound Cake
Keeping your homemade lemon pound cake fresh is easy. Just follow these simple steps. Your cake will stay moist and zesty for days.
Best Practices for Freshness
For up to 4 days, store your cake at room temperature in an airtight container. If you want to keep it longer, refrigerate it for up to 1 week. Always cover it tightly to avoid drying out.
Freezing Instructions
- Wrap your cake tightly in plastic wrap and then in aluminum foil.
- Wrapped this way, it can be frozen for up to 3 months.
- Thaw at room temperature before serving.
Don’t store the cake uncovered in the fridge. It can dry out and lose its moist texture and flavor.
“Proper storage is key to preserving the fresh, homemade taste of your lemon pound cake. With these simple tips, you can enjoy your creation for days to come.”
Troubleshooting Common Issues
Baking the perfect lemon pound cake can be tricky. But, with the right tips, you can fix common problems. This way, you’ll get a moist, tasty cake. Let’s look at some common issues and how to solve them.
Cake Too Dense? Here’s Why
Too dense lemon pound cake often comes from overmixing. Overmixing the flour makes too much gluten. This makes the cake heavy and dense. To avoid this, mix the batter just until it’s combined, not until it’s smooth.
Using the wrong flour amount also makes a dense cake. The right flour-to-butter ratio is key for a perfect texture. Always measure your ingredients carefully, as small mistakes can affect the cake.
Fixing Overbaked Lemon Pound Cake
For a dry, overbaked cake, try a simple fix. Brush the cake with syrup or lemon juice while it’s warm. This adds moisture and makes it soft again. You can also cover it with a damp towel or paper towel as it cools to keep moisture in.
Another problem is a sunken center from opening the oven door too much. To prevent this, don’t open the oven door until the cake is done. This keeps the cake from collapsing.
If the cake’s edges brown too fast, cover them with foil later in baking. This protects the edges and ensures even cooking.
Remember, measuring ingredients right and following the recipe are key. With a bit of troubleshooting and attention, you’ll have a moist, zesty cake soon.
Variations of Lemon Pound Cake
The classic lemon pound cake is a delightful treat. But why not explore some delicious variations? From adding fruits or nuts to creating a unique twist, there are countless ways to put your own spin on this beloved dessert.
Adding Fruits or Nuts
Incorporate fresh berries, such as blueberries or raspberries, for a pop of flavor and vibrant color. The tart-sweet combination of lemon and blueberries is a match made in heaven. For a nutty twist, try folding in chopped pecans or almonds, which will add a delightful crunch to every bite.
Lemon Blueberry Pound Cake Twist
One particularly enticing variation is the lemon blueberry pound cake. Gently fold fresh or frozen blueberries into the batter, creating a stunning visual contrast with the golden cake. The tart lemon and sweet blueberries complement each other perfectly, resulting in a moist and flavorful pound cake that’s sure to impress.
| Cake Variations | Ingredients | Baking Time |
|---|---|---|
| Lemon Poppy Seed Pound Cake | 1 cup unsalted butter, 2 1/2 cups granulated sugar, 5 large eggs, 1 tsp vanilla extract, 1/4 cup lemon juice, 1 cup sour cream, 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tbsp lemon zest, 2 tbsp poppy seeds | 1 hour 20 minutes |
| Lemon Blueberry Pound Cake | 1 cup unsalted butter, 2 1/2 cups granulated sugar, 5 large eggs, 1 tsp vanilla extract, 1/4 cup lemon juice, 1 cup sour cream, 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tbsp lemon zest, 1 cup fresh or frozen blueberries | 1 hour 20 minutes |
| Lemon Pound Cake with Chopped Pecans | 1 cup unsalted butter, 2 1/2 cups granulated sugar, 5 large eggs, 1 tsp vanilla extract, 1/4 cup lemon juice, 1 cup sour cream, 3 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 2 tbsp lemon zest, 1 cup chopped pecans | 1 hour 20 minutes |
Remember, the possibilities are endless when it comes to cake variations and fruit additions. Don’t be afraid to experiment and find your own unique spin on the classic lemon blueberry pound cake. The key is to balance the bright, zesty flavors with the perfect moist texture for a truly irresistible treat.
Conclusion: Enjoying Your Lemon Pound Cake
Making a homemade lemon pound cake is a fun and rewarding task. It’s great for any event, from casual get-togethers to big celebrations. Whether you stick to a classic recipe or add your own twist, the joy of baking is clear in every bite.
Sharing Your Creation
Sharing your lemon pound cake with friends and family makes memories that last. Host a cozy afternoon tea or serve it after a special dinner. Seeing their joy as they enjoy each bite shows the love and effort you put into baking.
Final Thoughts on Baking
Baking is more than just the end product; it’s the journey. Trying new techniques and flavors can help you find your own special lemon pound cake recipe. Enjoy the process, celebrate the small wins, and relish the delicious results of your hard work. Baking is a timeless tradition that brings people together and creates lasting memories.
FAQ
What is the secret ingredient in this lemon pound cake recipe?
The secret is instant lemon pudding mix. It makes the cake moist and adds a strong lemon taste.
Can I use all-purpose flour instead of cake flour?
Yes, you can swap all-purpose flour for cake flour. Just add 2 tablespoons of cornstarch for each cup of all-purpose flour. This will get you a finer texture.
How can I achieve the perfect lemon zest for this cake?
For the best lemon zest, use a microplane or fine grater. Only take the yellow outer peel, avoiding the white pith. This gives the most lemon flavor.
Can I freeze this lemon pound cake?
Yes, you can freeze it. Wrap it in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
What’s the best way to avoid a dense or dry lemon pound cake?
To avoid a dense or dry cake, don’t overmix the batter. Use room temperature ingredients and measure the flour right. Adding sour cream or Greek yogurt also helps keep it moist.
Can I make variations of this lemon pound cake recipe?
Absolutely! Try adding poppy seeds for a lemon poppy seed cake. You can also add fresh blueberries or swirl in chocolate batter for a marble look. The options are endless!
