Simple Lemon Pound Cake
This simple lemon pound cake is a delightful treat that brings the fresh and vibrant taste of lemon to your dessert table. It combines the buttery richness of pound cake with the zingy flavor of lemon, creating a perfect balance that is hard to resist. This recipe is straightforward and can be made with basic ingredients you likely already have in your kitchen.
Why make this recipe
Making this lemon pound cake is a great choice for anyone new to baking or busy home cooks. The ingredients are simple and easy to find, and the steps are clear and uncomplicated. Plus, the result is a moist and flavorful cake that will impress your family and friends. It’s perfect for enjoying with a cup of tea or coffee, and it can be served at any occasion, from casual gatherings to special celebrations.
How to make Simple Lemon Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup lemon juice
- For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Directions:
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake before serving.
How to serve Simple Lemon Pound Cake
To serve the lemon pound cake, slice it into thick pieces. You can enjoy it as is or serve it with a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. The sweetness of the cake pairs well with the tartness of the lemon glaze, making it a delicious dessert for any occasion.
How to store Simple Lemon Pound Cake
To store your lemon pound cake, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. If you want to store it for a longer period, you can freeze it. Just ensure it is well-wrapped and placed in an airtight container. It can be frozen for up to 3 months. Thaw it overnight in the fridge before serving.
Tips to make Simple Lemon Pound Cake
- Make sure your butter is at room temperature for easier creaming with the sugar.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- For extra lemon flavor, you can increase the lemon juice or add extra zest to the batter.
- If you prefer a softer glaze, add a bit more lemon juice to reach your desired consistency.
Variation
You can add poppy seeds to the batter for a delightful crunch and flavor twist. About 2 tablespoons of poppy seeds will do the trick. Alternatively, you can replace some of the all-purpose flour with almond flour for a slightly nuttier flavor and different texture.
FAQs
Can I use salted butter instead of unsalted?
Yes, you can use salted butter; just reduce or omit the added salt in the recipe.
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice will provide a brighter flavor to your cake.
How can I tell if my cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is done. If it comes out with wet batter, it needs more time in the oven.
Simple Lemon Pound Cake
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup lemon juice
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk and lemon juice, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Making the Glaze
- To make the glaze, whisk together the powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake before serving.