The Best Way to Make a Simple Lemon Pound Cake

The Best Way to Make a Simple Lemon Pound Cake

Lemon pound cake is the perfect balance of light and rich, offering a refreshing citrus twist on the classic pound cake. Whether you’re a beginner or an experienced baker, making a simple lemon pound cake is easy and rewarding. With its moist, buttery texture and zesty lemon flavor, it’s sure to become a family favorite. Here’s how to make the best lemon pound cake, with just a few ingredients and simple steps.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon lemon zest (from about 2 lemons)
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract
• ½ cup buttermilk (or whole milk)
• Optional: 1 tablespoon lemon juice and 1 cup powdered sugar for the glaze

Equipment Needed

• 9×5-inch loaf pan or bundt pan
• Mixing bowls
• Electric mixer or hand whisk
• Measuring cups and spoons
• Cooling rack

Preparation

Step 1: Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. This ensures that the cake will release easily once baked. If you’re using a bundt pan, be sure to get into all the crevices to avoid sticking.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. These ingredients provide structure and leavening to the cake, so it rises evenly and stays soft.

Step 3: Cream Butter and Sugar

In another bowl, cream together the softened butter and granulated sugar using an electric mixer or a hand whisk. Beat them together for about 3-4 minutes, until the mixture is light and fluffy. This step helps to incorporate air into the batter, which will make the cake light and tender.

Step 4: Add the Eggs and Flavorings

One at a time, add the eggs to the butter and sugar mixture, beating well after each addition. This allows the eggs to emulsify and fully incorporate into the batter. Then, stir in the lemon zest, lemon juice, and vanilla extract. The zest is what gives the cake its fresh lemon flavor, while the juice adds moisture and a slight tang.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

With the mixer on low speed, add about a third of the dry ingredients to the butter mixture, followed by half of the buttermilk. Mix until just combined, then repeat until all the dry ingredients and buttermilk are incorporated. Avoid overmixing at this stage, as it can cause the cake to become dense.

Step 6: Pour Batter Into the Pan

Once the batter is smooth, pour it into your prepared pan, smoothing the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 7: Bake the Cake

Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake is browning too quickly, you can tent it with aluminum foil during the last 15 minutes of baking.

Step 8: Cool the Cake

Once the cake is baked, allow it to cool in the pan for about 10-15 minutes. Then, turn it out onto a cooling rack to cool completely. This cooling time is important to ensure that the cake sets properly and doesn’t fall apart.

Step 9: Optional Lemon Glaze

For an extra touch of sweetness and tang, drizzle a simple lemon glaze over the cooled cake. To make the glaze, combine 1 cup of powdered sugar with 1 tablespoon of lemon juice, whisking until smooth. Pour the glaze over the cake, allowing it to drip down the sides.

Tips for Perfect Lemon Pound Cake

1. Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting. This allows them to mix together more evenly and helps create a smoother batter.

2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix the ingredients until just combined to achieve a light, airy texture.

3. Fresh Lemon Juice and Zest: For the best lemon flavor, use fresh lemons for both the zest and juice. Bottled lemon juice lacks the bright, fresh flavor that fresh lemons provide.

4. Buttermilk Substitute: If you don’t have buttermilk on hand, you can substitute it with whole milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

5. Room Temperature Butter: Be sure the butter is softened and not melted. Cold butter won’t incorporate properly into the sugar, and melted butter can make the cake greasy.

6. Storage: If you have leftovers, store the lemon pound cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. The cake also freezes well for up to 3 months—wrap it tightly in plastic wrap and foil before freezing.

Conclusion

A simple lemon pound cake is an easy dessert that can brighten up any occasion. The zesty lemon flavor paired with the moist, buttery texture makes it a timeless favorite. Whether you’re enjoying it on a quiet afternoon with a cup of tea or serving it at a family gathering, this cake is sure to please everyone. By following these simple steps and tips, you can create a lemon pound cake that’s both delicious and easy to make.