This Lemon Pound Cake Recipe is moist, buttery, and filled with contemporary lemon taste. It’s produced from scratch with easy elements, baked till golden, and completed with a candy lemon glaze for the proper steadiness of tangy and candy.

When you love basic lemon desserts, this selfmade lemon pound cake is a must-try. With vivid lemon taste in each chew and a easy glazed end, it has the wealthy, buttery texture of a standard pound cake and the bakery-style look of a lemon loaf. For an additional vivid lemon dessert, attempt my Lemon Custard Cake, too.

Why You’ll Love This Lemon Pound Cake Recipe:

• Moist and buttery texture – This cake has a dense but tender crumb, similar to a basic pound cake ought to.
• Recent lemon taste – Recent lemon juice and zest give the cake a vivid, actual lemon style.
• Easy lemon glaze – The candy glaze provides further lemon taste and provides the cake that fairly bakery-style end.
• Created from scratch – No cake combine wanted, simply easy pantry elements.
• Good for any event – Serve it for brunch, dessert, holidays, potlucks, or with a cup of espresso.

Substances You’ll Want

• All-purpose flour – Provides the pound cake construction.
• Baking powder – Helps the cake rise with out making it too gentle or ethereal.
• Salt – Balances the sweetness and enhances the lemon taste.
• Unsalted butter – Provides wealthy, buttery taste and basic pound cake texture.
• Granulated sugar – Sweetens the cake and helps create a young crumb.
• Eggs – Add richness and construction.
• Bitter cream – Retains the cake moist and tender.
• Recent lemon zest – Provides the cake a vivid, actual lemon taste.
• Recent lemon juice – Utilized in each the cake and the glaze for contemporary lemon taste.
• Vanilla extract – Rounds out the lemon taste.
• Powdered sugar – Used for the lemon glaze.
• Milk or heavy cream – Non-compulsory, for a whiter, creamier bakery-style glaze.

What Makes This Lemon Pound Cake So Moist?

This lemon pound cake will get its wealthy, moist texture from a mixture of butter, eggs, and bitter cream. The butter gives basic pound cake taste, whereas the bitter cream helps create a young crumb that stays smooth for days. Recent lemon juice and zest add vivid citrus taste with out drying out the cake.

Not like lighter lemon truffles, a standard pound cake has a denser texture that pairs completely with a easy lemon glaze.

The right way to Make Lemon Pound Cake

1. Put together the Pan
   • Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the perimeters for straightforward removing.
2. Combine the Dry Substances
   • In a medium bowl, whisk collectively the flour, baking powder, and salt. Put aside.
3. Cream the Butter and Sugar
   • Utilizing an electrical mixer, beat the butter and sugar till gentle and fluffy. This step helps create the cake’s tender texture.
4. Add the Moist Substances
   • Beat within the eggs one by one. Combine within the bitter cream, lemon zest, lemon juice, and vanilla extract till clean.
5. Mix the Batter
   • Progressively add the dry elements and blend simply till mixed. Keep away from overmixing, which might make the cake dense and difficult.
6. Bake
   • Switch the batter to the ready loaf pan and clean the highest.
   • Bake till the cake is golden, and a toothpick inserted within the heart comes out clear or with just a few moist crumbs connected.
   • Let the cake cool within the pan for 10–Quarter-hour, then switch it to a wire rack to chill utterly.
7. Make the Lemon Glaze
   • Whisk collectively the powdered sugar and lemon juice till clean. For a thicker, whiter glaze, exchange a part of the lemon juice with milk or heavy cream.
   • Unfold the glaze over the cooled cake and permit it to set earlier than slicing.

Suggestions for the Greatest Lemon Pound Cake

• Use room temperature elements. Butter, eggs, and bitter cream mix collectively extra simply and create a smoother batter.
• Don’t skip the lemon zest. The zest incorporates pure oils that present way more lemon taste than juice alone.
• Measure the flour appropriately. An excessive amount of flour could make pound cake dry and heavy. Spoon the flour into the measuring cup and stage it off with a knife.
• Keep away from overmixing the batter. Combine simply till the flour disappears to maintain the crumb tender.
• Let the cake cool earlier than glazing. If the cake is just too heat, the glaze will soften and run off as a substitute of setting on high.
• Regulate the glaze consistency as wanted. Add a bit of extra lemon juice for a thinner glaze or extra powdered sugar for a thicker glaze.
• For a bakery-style white glaze, exchange a part of the lemon juice with milk or heavy cream. This creates a creamier, much less translucent end.
• For further lemon taste, stir a bit of finely grated lemon zest into the glaze or brush the nice and cozy cake with a light-weight lemon syrup earlier than glazing.

The right way to Retailer Lemon Pound Cake

Retailer lemon pound cake tightly lined at room temperature for as much as 3 days. For longer storage, preserve it in an hermetic container within the fridge for as much as 1 week.

For the very best texture, let refrigerated slices sit at room temperature for about 20–half-hour earlier than serving. This helps the cake soften and brings again extra of the buttery texture.

Can You Freeze Lemon Pound Cake?

Sure, lemon pound cake freezes nicely. Let the cake cool utterly, then wrap it tightly in plastic wrap and aluminum foil, or place slices in an hermetic freezer-safe container.

Freeze for as much as 3 months. Thaw in a single day within the fridge, then convey to room temperature earlier than serving. For greatest outcomes, freeze the cake with out the glaze and add the lemon glaze after thawing.

FAQ

Extra Lemon Desserts

1. Lemon Custard Cake
2. Lemon Blueberry Cheesecake Cake
3. Lemon Blueberry Muffins
4. Lemon Lasagna
5. No Bake Lemon Cheesecake Bars

When you love pound truffles with wealthy fillings and crumb toppings, make sure you attempt my Lemon Cream Cheese Pound Cake, too.

Print

Lemon Pound Cake Recipe

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Description

This Lemon Pound Cake Recipe is moist, buttery, and filled with contemporary lemon taste. Completed with a easy lemon glaze, this basic selfmade loaf cake is ideal for breakfast, brunch, or dessert.

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Substances

• 2 cups (250 g)all-purpose flour-spooned and leveled
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (225g) unsalted butter-softened to room temperature
• 1 1/4 cups (250 g) sugar
• 1 teaspoon vanilla
• 4 eggs- room temperature
• 2 Tablespoons lemon zest
• 3 Tablespoons lemon juice
• 1/2 cup bitter cream – room temperature

Glaze:

• 1 1/4 cup (150 g) powdered sugar
• 1 1/2 Tablespoons freshly squeezed lemon juice
• 3–4 teaspoons entire milk or cream

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Directions

1. Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan (don’t use a smaller pan) and line with parchment paper, leaving a big overhang on the perimeters.
2. Stir collectively dry elements (flour, baking powder, and salt) and put aside.
3. In a big mixing bowl, cream butter for two minutes. Progressively add sugar and blend on excessive velocity for 2-3 minutes. Scrape down the perimeters and backside of the bowl as wanted.
4. Add aggs one by one, mixing nicely after every addition.
5. Add the lemon juice, lemon zest, bitter cream, and vanilla extract, then combine on medium velocity till mixed. Scrape down the perimeters and backside of the bowl as wanted. The combination may appear curdled, however that’s tremendous.
6. With the mixer working on low, regularly add the dry elements combination and blend simply till mixed. Don’t over-mix the batter!!! You’ll be able to stir it with a spatula if wanted to make sure every part is nicely integrated, because the batter could be very thick. However don’t combine an excessive amount of at this level, or the cake will prove too dense and flat.
7. Unfold the batter within the ready pan and bake for 65-75 minutes, or till the centre is about and a wood choose inserted within the centre comes out nearly clear.  Tent the highest with aluminum foil if it begins browning an excessive amount of.
8. Cool the cake within the pan for 10-Quarter-hour, then launch the sides and elevate it from the pan by pulling the parchment paper overhang.
9. Cool utterly on a rack earlier than including the glaze on high.
10. To make the glaze, stir powdered sugar with lemon juice and milk or cream (one teaspoon at a time till you attain the specified consistency. It ought to be pourable however not too runny. Whether it is too skinny, add extra powdered sugar. Whether it is too thick, add extra milk or cream (or lemon juice). 
11. Unfold it over the cake and let it set 15-20 minutes earlier than slicing and serving. 
12. Retailer lined for as much as 2-3 days at room temperature or as much as 1 week within the fridge.

Notes

All elements should be at room temperature. Don’t add chilly eggs or bitter cream from the fridge into the butter and sugar combination. 

Measure the flour appropriately, spoon it into the measuring cup, and stage off with the again of the knofe. Or higher use a kitchen scale you probably have one. An excessive amount of flour will make the cake dry.

When making ready the lemon zest and juice, first grate the zest, then squeeze the juice. It’s simpler that manner. Grate solely the yellow a part of the zest, the white half will be bitter, and received’t add any flavour. 

Pound cake is dense and desires numerous time to bake utterly within the heart. Tent the cake with foil after 40 minutes of baking time whether it is browning too shortly. The foil will shield the highest of the cake from warmth within the oven and stop it from overbaking.

When making a glaze, I wish to sift the powdered sugar earlier than including liquids, however it’s elective.

You may make the pound cake forward of time and freeze it as much as 3 months, however don’t add the glaze earlier than freezing, so you’ll be able to wrap it tightly. Bake the cake, cool it utterly, wrap it with plastic wrap, after which with a layer of aluminum foil. Thaw in a single day within the fridge, then convey to room temperature, make the glaze, high the cake, and serve.