Lemon pound cake is a timeless classic that never fails to delight with its tangy citrus flavor and dense yet tender texture.
Baking the perfect lemon pound cake requires a balance of key ingredients, proper techniques, and a touch of patience.
In this recipe, we’ll share three essential tips to ensure your lemon pound cake turns out impeccably delicious every time.
Whether you’re a baking novice or a seasoned pro, this easy and homemade lemon pound cake recipe is sure to become a favorite in your kitchen.
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons lemon zest
- ¼ cup fresh lemon juice
- ½ cup whole milk
- 1 teaspoon vanilla extract
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer
- Zester or grater
- Citrus juicer
- Cooling rack
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and milk. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, slice and serve your delicious lemon pound cake!
Nutritional Facts
Note: Nutritional values are approximate and may vary depending on specific ingredients used.
- Serving Size: 1 slice
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 130mg
- Total Carbohydrates: 41g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4g
Health Benefits
Lemon pound cake, while indulgent, offers some health benefits. Lemons are rich in vitamin C, which supports immune function and skin health.
Additionally, moderate consumption of baked goods can contribute to overall well-being by providing comfort and satisfaction, especially when enjoyed as part of a balanced diet.
FAQs (Frequently Asked Questions)
1. Can I use lemon extract instead of fresh lemon juice?
Yes, you can substitute lemon extract for fresh lemon juice. Use 1 teaspoon of lemon extract for every tablespoon of lemon juice called for in the recipe.
2. Can I freeze lemon pound cake?
Yes, lemon pound cake freezes well. Wrap individual slices tightly in plastic wrap and aluminum foil before storing in an airtight container or freezer bag for up to 3 months.
3. Can I add a glaze to my lemon pound cake?
Absolutely! A simple glaze made with powdered sugar and lemon juice can enhance the lemon flavor and add a decorative touch to your cake.
4. Can I use low-fat milk instead of whole milk?
While whole milk contributes to the richness of the cake, you can use low-fat milk as a substitute if desired. The texture may be slightly different, but it will still be delicious.
5. 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. For longer storage, refrigerate for up to a week.