Introduction
Lemon pound cake is a classic dessert that’s perfect for springtime gatherings. With its bright and zesty flavor, this cake is sure to impress your guests and add a touch of sunshine to any occasion. In this blog post, we’ll show you how to make a delicious and moist lemon pound cake that’s easy to prepare and perfect for any baking level.
Ingredients
For this recipe, you’ll need:
- 2 cups (260g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1/2 cup (120ml) fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup (120ml) whole milk
Directions
- Preheat your oven to 350°F (180°C) and grease a 9x5 inch (23x13cm) loaf pan with butter and flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Then beat in the lemon juice and zest.
- Gradually mix in the dry ingredients and the milk, alternating between the two until everything is well combined.
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the cake with lemon wedges and fresh mint leaves for garnish, if desired.
Variations
- For a vegan version, substitute the butter with vegan butter and the eggs with a flax egg (1 tbsp flaxseed meal + 3 tbsp water = 1 flax egg).
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For a lighter version, substitute half of the butter with unsweetened applesauce and use low-fat milk instead of whole milk.
- For a boozy version, add 1/4 cup of limoncello or vodka to the batter.
- For a more lemony flavor, add 1 tsp of lemon extract to the batter.
Conclusion
Lemon pound cake is a delicious and versatile dessert that’s perfect for springtime gatherings. With its bright and zesty flavor, this cake is sure to impress your guests and add a touch of sunshine to any occasion. We hope you enjoy making this recipe and experimenting with different variations. Happy baking!
FAQ
Can I use regular lemons instead of Meyer lemons?
Yes, you can use regular lemons instead of Meyer lemons. However, Meyer lemons have a sweeter and less acidic flavor than regular lemons, so your cake may be slightly more tart.
Can I use a different type of flour, such as whole wheat flour?
We recommend using all-purpose flour for this recipe to achieve the best texture and flavor. Using a different type of flour may result in a denser or drier cake.
How do I know when the cake is finished baking?
You can test the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is done. Alternatively, you can gently press on the top of the cake - if it springs back, it is done.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. It will keep in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag for up to 3 months. Thaw it at room temperature before serving.
Can I add other flavors to the cake, such as vanilla or almond extract?
Yes, you can add other flavors to the cake if you wish. Vanilla or almond extract would both be good choices, but be careful not to add too much as it may overpower the lemon flavor.
Can I use a different type of pan, such as a bundt pan or mini loaf pans?
Yes, you can use a different type of pan for this cake. However, the baking time may vary depending on the size and shape of the pan. Check the cake for doneness using the toothpick or gentle press method.
Can I use a sugar substitute, such as honey or maple syrup?
We recommend using granulated sugar for this recipe to achieve the best texture and flavor. Using a sugar substitute may result in a denser or drier cake, and may also affect the overall sweetness of the cake.
Can I add other ingredients to the cake, such as berries or nuts?
Yes, you can add other ingredients to the cake if you wish. Blueberries or raspberries would be a nice addition, as would chopped nuts such as almonds or pecans. Fold them into the batter gently before baking.
How should I serve the cake?
This cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a lemon glaze. To make the glaze, mix together powdered sugar and lemon juice until smooth, then drizzle it over the cooled cake.
