How to Make a Classic American Lemonade Pound Cake
A classic American Lemonade Pound Cake is the perfect combination of tangy lemon flavor and a moist, buttery texture. Whether you’re preparing it for a special occasion, a family gathering, or simply to enjoy with your afternoon tea, this cake is sure to impress. It’s easy to make, and the addition of lemonade gives it a fresh twist that elevates the flavor. Here’s how you can make this delightful dessert.
Ingredients
For the cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (about 2 lemons)
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup lemonade concentrate (you can use store-bought or homemade)
- ½ cup buttermilk, at room temperature
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemonade concentrate
- 1 teaspoon lemon zest (optional, for extra flavor)
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or a Bundt pan with butter or cooking spray and lightly dust with flour. You can also line the bottom with parchment paper to ensure that the cake comes out smoothly once it’s baked.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat until the mixture becomes light and fluffy. This step is crucial for creating the cake’s tender texture, so take your time to ensure the butter and sugar are fully combined and airy.
Step 3: Add Eggs and Flavors
Add the eggs one at a time, mixing well after each addition. It’s important to make sure each egg is fully incorporated before adding the next one. After the eggs, mix in the vanilla extract, lemon zest, and lemon juice. The zest will infuse the batter with a fresh, aromatic lemon flavor, and the lemon juice will add a tangy kick.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour, ensuring the cake rises evenly. Gradually add this dry mixture to the wet ingredients in three parts, alternating with the lemonade concentrate and buttermilk. Start and end with the dry ingredients. Be sure to mix on low speed to prevent overworking the batter and to maintain the cake’s delicate texture.
Step 5: Pour the Batter into the Pan
Once your batter is well-mixed and smooth, pour it into the prepared loaf or Bundt pan. Smooth the top with a spatula to ensure even baking.
Step 6: Bake the Cake
Place the cake in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so start checking the cake around the 60-minute mark. The cake should have a golden brown color and spring back lightly when touched.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan without breaking. Afterward, transfer the cake to a wire rack to cool completely.
Step 8: Prepare the Lemon Glaze
While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemonade concentrate until smooth. If you prefer a thicker glaze, add more powdered sugar, and if you want a thinner glaze, add a little more lemonade concentrate. For an added burst of flavor, you can stir in some lemon zest.
Step 9: Glaze the Cake
Once the cake is completely cool, drizzle the lemon glaze over the top. You can either pour it evenly over the entire cake or let it drip down the sides for a more rustic look. The glaze will harden slightly as it sets, creating a beautiful and glossy finish.
Tips for the Perfect Lemonade Pound Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are all at room temperature. This helps to create a smoother batter and ensures even mixing.
- Lemonade Concentrate: For the best flavor, use a high-quality lemonade concentrate. You can also use homemade lemonade concentrate for a more personal touch.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will keep for up to 3 months in the freezer.
- Add-ins: If you want to add a bit more texture, you can fold in some poppy seeds or finely chopped almonds into the batter before baking.
Variations
- Lemon Blueberry Pound Cake: Add fresh or frozen blueberries to the batter for a fruity twist. The tartness of the blueberries complements the lemon flavor beautifully.
- Lemon Raspberry Pound Cake: Swap the blueberries for raspberries for a different berry option. You can also drizzle raspberry jam over the glaze for a layered effect.
- Lemon Almond Pound Cake: Add a teaspoon of almond extract along with the vanilla for a nutty undertone that pairs well with the bright lemon flavor.
Conclusion
A classic American Lemonade Pound Cake is a versatile and delicious treat that never goes out of style. With its perfect balance of tangy lemon and rich, buttery texture, it’s a crowd-pleaser that’s sure to become a staple in your baking repertoire. Whether you enjoy it with a cup of coffee in the morning or as a dessert at dinner, this cake will bring a refreshing citrusy touch to any occasion.