Hey y’all! If there’s a dessert that can instantly bring joy to any gathering, it’s Lemon Pound Cake. With its zesty lemon flavor and buttery texture, it’s the ultimate treat for everything from picnics to tea parties. The best part? It’s so easy to make, you’ll find yourself whipping it up for every occasion. Let’s get cooking!
Why You’ll Love This Lemon Pound Cake
- This cake delivers a perfect balance of sweet and tart flavors that everyone will love.
- The moist, buttery crumb ensures a melt-in-your-mouth experience.
- It’s versatile enough to be dressed up for special events or kept casual for everyday enjoyment.
- Made with simple, wholesome ingredients that are likely already in your pantry.
- It pairs beautifully with a variety of toppings and sides, making it a crowd-pleaser.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- Optional: powdered sugar for dusting
Directions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan thoroughly.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 5 minutes.
Step 3: Mix in the Eggs
Add the eggs one at a time, beating well after each addition to ensure the mixture is smooth and well combined.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with milk. Start and end with the flour mixture. Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
Step 6: Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
Notes
- Ensure your butter is at room temperature for better creaming. For more on this, check out Bon Appétit’s guide on softening butter.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can alter the taste.
- For a more intense lemon flavor, consider adding a teaspoon of lemon extract.
Variations
- Glazed Lemon Pound Cake: Top the cooled cake with a lemon glaze made from powdered sugar and lemon juice.
- Blueberry Lemon Pound Cake: Add 1 cup of fresh or frozen blueberries to the batter before baking.
- Lemon Poppy Seed Pound Cake: Stir in 2 tablespoons of poppy seeds into the batter for a delightful crunch.
Required Equipment
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Wire rack
- Measuring cups and spoons
Storage Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months. For freezing tips, see Taste of Home’s guide to freezing cakes.
Suggested Pairings
Serve slices of Lemon Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of hot tea or coffee also complements this dessert beautifully.
Pro Tips
- Always zest your lemons before juicing to get the maximum zest yield.
- Bake the cake in the center of your oven for even cooking. Learn more about baking positions at The Kitchn.
- For a perfect bundt cake release, ensure every nook of the bundt pan is greased and floured.
FAQ
Can I use a different pan instead of a bundt pan?
Yes, you can use a loaf pan or two smaller cake pans, but adjust the baking time accordingly and ensure they’re well-greased.
Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking blend. The texture may vary slightly, but it will still taste delicious.
How can I enhance the lemon flavor?
For a more intense lemon flavor, add some lemon extract or increase the lemon zest amount in the recipe.