Lemon Pound Cake Recipe

Indulging in a slice of lemon pound cake can transport you to a world of tangy sweetness.

It’s the epitome of comfort food, perfect for any time of the year.

Whether you’re hosting a brunch, celebrating a birthday, or simply craving a delightful treat, this classic dessert never fails to impress.

In this article, we’ll dive into the art of creating the perfect lemon pound cake that will leave your taste buds tingling and your guests begging for more.

1. Gathering Your Ingredients

Before embarking on your baking journey, it’s essential to gather all the necessary ingredients.

You’ll need:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract

2. Preparing Your Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick cooking spray.

Dust the pan with flour to prevent the cake from sticking.

3. Mixing the Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Mix in the lemon zest, lemon juice, and vanilla extract.

4. Sifting the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the Greek yogurt.

Mix until just combined, being careful not to overmix.

5. Baking Your Cake

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

6. Cooling and Serving

Allow the lemon pound cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Once cooled, slice the cake and serve it on a platter.

You can dust it with powdered sugar or drizzle it with a lemon glaze for an extra burst of flavor.

Conclusion:

In conclusion, mastering the art of baking a perfect lemon pound cake is a delightful endeavor that anyone can undertake.

With its zesty flavor and moist texture, this timeless dessert is sure to become a favorite in your household.

So roll up your sleeves, preheat your oven, and get ready to savor the simple pleasures of homemade baking.

FAQs:

Can I use margarine instead of butter?

While margarine can be substituted for butter in this recipe, it may alter the flavor and texture of the cake slightly.

Can I freeze lemon pound cake?

Yes, lemon pound cake freezes well.

Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Can I use lemon extract instead of fresh lemon juice?

Fresh lemon juice is recommended for the best flavor, but you can use lemon extract if you don’t have fresh lemons on hand.

Start with 1 teaspoon of lemon extract and adjust to taste.

How long will lemon pound cake stay fresh?

When stored in an airtight container at room temperature, lemon pound cake will stay fresh for up to 3-4 days.

Alternatively, you can refrigerate it for extended freshness.

Can I add poppy seeds to the batter for a lemon poppy seed pound cake?

Absolutely! Adding poppy seeds to the batter will give your lemon pound cake a delightful crunch and extra flavor.

Start with 1-2 tablespoons of poppy seeds and adjust to your preference.

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