Let me introduce you to a delightful treat that’s like a ray of sunshine on a cloudy day—the Lemon Pound Cake. With a rich history dating back to the 1700s, this cake has truly stood the test of time, weaving its way into the hearts of many. It’s the epitome of culinary sunshine, bringing a slice of summer into your kitchen regardless of the season. Perfect for everything from a leisurely Sunday brunch to a comforting treat for a friend, or as a quick snack for kids after a long day at school, this Lemon Pound Cake is a versatile delight that’s sure to win over anyone who tries it.
Whether you enjoy it with a steaming cup of tea, a cool glass of milk, or decide to indulge with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is adaptable and always hits the spot. It pairs wonderfully with a fresh fruit salad and savory scrambled eggs to round out a brunch spread.
Lemon Pound Cake
Servings: 8
Ingredients:
For the Cake:
1 cup unsalted butter, softened (plus more for greasing)
2 cups all-purpose flour (plus more for the pan)
1 1/2 cups granulated sugar
4 large eggs, room temperature
1/3 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Directions:
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with a bit of butter and give it a light dusting of flour. This little prep step ensures your cake will slide out effortlessly.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar with an electric mixer until the mixture is light and fluffy, just like a soft cloud.
Add the Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps create a smooth, even batter.
Incorporate Flavorings: Mix in the lemon juice, lemon zest, and vanilla extract until everything is well combined and the aroma is heavenly.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Then, gently fold this dry mixture into your creamy batter just until combined. Be gentle to avoid overmixing, which can make the cake tough.
Bake: Pour the batter into your prepared loaf pan, smoothing the top gently. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the cake is a lovely golden brown.
Cool: Allow the cake to cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze: While the cake cools, whisk together the powdered sugar and lemon juice until smooth.
Glaze and Serve: Drizzle the glaze over the cooled cake. Let it set for a few minutes to harden slightly, then slice and serve.
Variations & Tips:
Less Tart, More Sweet: If you prefer a milder lemon flavor, substitute some of the lemon juice in the glaze with milk.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
Add Some Crunch: Consider adding a half-cup of poppy seeds to the batter for extra texture and a bit of crunch.
Room Temperature Ingredients: For the best results, ensure all your ingredients are at room temperature to help the batter mix evenly and rise properly.
This Lemon Pound Cake is more than just a recipe; it’s a comforting classic that brings warmth and joy to any table. It’s a simple pleasure that reminds us of the good things in life—a sweet treat that truly tastes like home. Enjoy baking and sharing it!