Zesty Perfection: The Ultimate Lemon Pound Cake Recipe
Lemon pound cake is a timeless classic for a reason. Its dense, buttery crumb, infused with bright, tangy lemon flavor, makes it the perfect treat for any occasion. Whether you’re enjoying it with a cup of coffee for breakfast, serving it as a dessert after dinner, or bringing it to a potluck, a well-made lemon pound cake is always a crowd-pleaser. This recipe provides a step-by-step guide to creating a truly exceptional lemon pound cake, bursting with flavor and boasting a moist, tender texture.
Why This Recipe Works
This isn’t just another lemon pound cake recipe; it’s the result of careful testing and refinement to achieve the perfect balance of flavors and textures. Here’s what sets it apart:
* **The Right Ratio of Ingredients:** We’ve fine-tuned the proportions of butter, sugar, flour, and eggs to create a cake that’s both rich and structurally sound. The pound cake name comes from the fact that most of the classic recipes use one pound each of the core ingredients: butter, sugar, eggs and flour. This provides a great jumping off point, but we make adjustments for best results.
* **Lemon, Lemon, Lemon:** We use lemon juice, zest, and even lemon extract to maximize the lemon flavor. The zest provides the aromatic oils, the juice adds the tartness, and the extract boosts the overall lemony intensity. The combination ensures that every bite is a burst of citrusy goodness.
* **Creaming is Key:** Proper creaming of the butter and sugar is essential for incorporating air into the batter, resulting in a lighter, more tender crumb. We’ll guide you through the process to ensure success.
* **Preventing a Dry Cake:** This recipe incorporates a few techniques to prevent the cake from drying out. Using cake flour and adding sour cream help create a more tender crumb that retains moisture. In addition, a lemon syrup glaze is poured over the cake after baking, further enhancing the flavor and keeping the cake moist for days.
Ingredients You’ll Need
Before you begin, gather all your ingredients. Having everything measured and ready to go will make the baking process smoother and more enjoyable.
* **For the Cake:**
* 2 1/2 cups (300g) cake flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (227g, 2 sticks) unsalted butter, softened to room temperature
* 2 cups (400g) granulated sugar
* 4 large eggs, at room temperature
* 1 teaspoon lemon extract
* 1/2 cup (120ml) sour cream, at room temperature
* 1/2 cup (120ml) whole milk, at room temperature
* 1/4 cup (60ml) freshly squeezed lemon juice
* Zest of 2 large lemons
* **For the Lemon Syrup Glaze:**
* 1/2 cup (100g) granulated sugar
* 1/4 cup (60ml) freshly squeezed lemon juice
Equipment You’ll Need
* 9×5 inch loaf pan
* Parchment paper
* Mixing bowls
* Electric mixer (stand mixer or hand mixer)
* Measuring cups and spoons
* Zester
* Juicer
* Wire rack
* Small saucepan
* Pastry brush (optional)
Step-by-Step Instructions
Follow these detailed instructions to bake the perfect lemon pound cake:
**Step 1: Prepare the Pan**
1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
2. Grease a 9×5 inch loaf pan thoroughly with butter or cooking spray. Cut a piece of parchment paper long enough to overhang the sides of the pan. Place the parchment paper in the pan, pressing it into the bottom and sides. The overhang will make it easy to lift the cake out of the pan after baking. This is extremely important to prevent sticking and maintain the integrity of your cake.
**Step 2: Combine Dry Ingredients**
1. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is crucial for a consistent rise and texture. Set aside.
**Step 3: Cream Butter and Sugar**
1. In a large bowl (or the bowl of your stand mixer), beat the softened butter and granulated sugar together on medium speed until light and fluffy. This process should take 3-5 minutes. The mixture should become noticeably paler and lighter in texture. This step is vital for incorporating air into the batter, which contributes to the cake’s tenderness. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated.
**Step 4: Add Eggs**
1. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If the batter starts to look curdled, add a tablespoon of the flour mixture to help bind it back together.
2. Stir in the lemon extract.
**Step 5: Alternate Dry and Wet Ingredients**
1. In a small bowl, whisk together the sour cream, milk, and lemon juice. This creates a cohesive wet mixture that will incorporate smoothly into the batter.
2. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the wet ingredients in two additions, beginning and ending with the dry ingredients. This method prevents overmixing, which can lead to a tough cake. Start by adding about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the wet ingredients and mix until just combined. Repeat with another third of the dry ingredients, the remaining wet ingredients, and finally the last third of the dry ingredients. Be careful not to overmix; mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in a tougher cake.
**Step 6: Add Lemon Zest**
1. Gently fold in the lemon zest until evenly distributed throughout the batter. The zest adds a vibrant burst of lemon aroma and flavor.
**Step 7: Pour Batter into Pan**
1. Pour the batter into the prepared loaf pan and spread it evenly. Use a spatula to ensure the batter reaches all the corners of the pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
**Step 8: Bake the Cake**
1. Bake in the preheated oven for 60-70 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top. If the top of the cake is browning too quickly, tent it loosely with aluminum foil during the last 15-20 minutes of baking to prevent it from burning. The baking time will depend on your oven, so start checking for doneness around the 60-minute mark.
**Step 9: Cool the Cake**
1. Let the cake cool in the pan for 10-15 minutes before lifting it out using the parchment paper overhang. Place the cake on a wire rack to cool completely.
**Step 10: Prepare the Lemon Syrup Glaze**
1. While the cake is cooling, prepare the lemon syrup glaze. In a small saucepan, combine the granulated sugar and lemon juice.
2. Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is clear. This should only take a few minutes. Remove from heat.
**Step 11: Glaze the Cake**
1. While the cake is still slightly warm, poke holes all over the top with a skewer or toothpick. This will allow the glaze to penetrate the cake and add moisture and flavor.
2. Slowly pour the lemon syrup glaze over the cake, allowing it to soak into the holes. You can use a pastry brush to spread the glaze evenly over the surface.
**Step 12: Let the Glaze Set**
1. Allow the glaze to set completely before slicing and serving the cake. This will take about 30 minutes to an hour.
Tips for Success
* **Use Room Temperature Ingredients:** Room temperature butter, eggs, sour cream, and milk emulsify better, resulting in a smoother batter and a more even bake. Take the ingredients out of the refrigerator about an hour before you start baking.
* **Measure Flour Accurately:** The most accurate way to measure flour is by weight using a kitchen scale. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour in your batter.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, which can make the cake tough. Mix the ingredients until just combined.
* **Check for Doneness:** Use a wooden skewer to check for doneness. If the skewer comes out clean or with a few moist crumbs attached, the cake is done. If the skewer comes out with wet batter, continue baking for a few more minutes and check again.
* **Cool the Cake Completely:** Let the cake cool completely before slicing and serving. This will prevent it from crumbling.
* **Adjust Sugar for Personal Preferences:** Feel free to reduce the sugar slightly if you prefer a less sweet cake. Start by reducing the sugar by 1/4 cup and see how you like it.
* **Add Poppy Seeds (Optional):** For a different twist, add 2-3 tablespoons of poppy seeds to the batter along with the lemon zest.
Variations
* **Blueberry Lemon Pound Cake:** Gently fold in 1 cup of fresh blueberries into the batter before pouring it into the pan.
* **Raspberry Lemon Pound Cake:** Gently fold in 1 cup of fresh raspberries into the batter before pouring it into the pan.
* **Lemon Poppy Seed Pound Cake:** Add 2-3 tablespoons of poppy seeds to the batter along with the lemon zest.
* **Lemon Glaze with Powdered Sugar:** For a thicker glaze, whisk together powdered sugar with lemon juice until you reach your desired consistency.
Serving Suggestions
Lemon pound cake is delicious on its own, but here are a few serving suggestions to elevate your experience:
* **With Fresh Berries:** Serve slices of lemon pound cake with a side of fresh berries, such as strawberries, raspberries, or blueberries.
* **With Whipped Cream:** Top each slice with a dollop of freshly whipped cream.
* **With Lemon Curd:** Spread a layer of lemon curd on top of each slice for an extra burst of lemon flavor.
* **With Ice Cream:** Serve warm slices of lemon pound cake with a scoop of vanilla ice cream.
* **With a Cup of Tea or Coffee:** Enjoy a slice of lemon pound cake with a cup of hot tea or coffee for a perfect afternoon treat.
Storage Instructions
* **Room Temperature:** Store lemon pound cake at room temperature in an airtight container for up to 3 days. The lemon syrup glaze helps to keep the cake moist.
* **Refrigerator:** For longer storage, store the cake in the refrigerator for up to 1 week. Wrap the cake tightly in plastic wrap to prevent it from drying out.
* **Freezer:** You can also freeze lemon pound cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in aluminum foil. Thaw the cake in the refrigerator overnight before serving.
Nutrition Information (Approximate per slice)
* Calories: 350-400
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 100-120mg
* Sodium: 150-200mg
* Carbohydrates: 40-50g
* Sugar: 30-35g
* Protein: 4-5g
*Note: Nutrition information may vary depending on specific ingredients and portion sizes.*
Frequently Asked Questions (FAQs)
**Q: Can I use all-purpose flour instead of cake flour?**
A: While cake flour is recommended for a more tender crumb, you can use all-purpose flour in a pinch. However, the texture of the cake will be slightly denser. If using all-purpose flour, reduce the amount by 2 tablespoons per cup.
**Q: Can I use bottled lemon juice instead of fresh lemon juice?**
A: Fresh lemon juice is always preferred for the best flavor. However, if you don’t have fresh lemons, you can use bottled lemon juice. Just be aware that the flavor may not be as bright.
**Q: Why did my cake sink in the middle?**
A: There are several reasons why a cake might sink in the middle:
* **Oven Temperature:** The oven temperature may be too low. Make sure your oven is properly preheated and that it maintains a consistent temperature.
* **Overmixing:** Overmixing the batter can develop the gluten in the flour, which can cause the cake to sink.
* **Too Much Liquid:** Adding too much liquid to the batter can also cause the cake to sink.
* **Opening the Oven Door Too Often:** Opening the oven door frequently can cause the oven temperature to fluctuate, which can lead to a sunken cake.
**Q: Why is my cake dry?**
A: A dry cake can be caused by several factors:
* **Overbaking:** Overbaking the cake can dry it out. Use a wooden skewer to check for doneness and remove the cake from the oven as soon as it’s ready.
* **Too Much Flour:** Adding too much flour to the batter can also result in a dry cake. Measure the flour accurately.
* **Not Enough Fat:** Not enough butter or oil in the batter can also cause a dry cake. Make sure you’re using the correct amount of fat.
**Q: Can I make this cake gluten-free?**
A: Yes, you can make this cake gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which acts as a binder in gluten-free baking. You may also need to adjust the liquid in the recipe, as gluten-free flours tend to absorb more moisture. Follow the instructions on the gluten-free flour blend for best results.
**Q: Can I make this cake dairy-free?**
A: Yes, you can make this cake dairy-free by substituting the butter with a dairy-free butter alternative, the sour cream with a dairy-free sour cream alternative, and the milk with a dairy-free milk alternative such as almond milk or soy milk.
Conclusion
This lemon pound cake recipe is a delightful treat that’s sure to become a favorite. With its bright, tangy flavor and moist, tender crumb, it’s perfect for any occasion. Follow these detailed instructions and tips, and you’ll be baking a show-stopping lemon pound cake in no time. Enjoy!