Best 3 Easy Lemon Pound Cake Recipes
Indulge your taste buds with our delightful Lemon Pound Cake, a classic dessert that combines the perfect balance of sweetness and tanginess. This easy-to-make cake is a true crowd-pleaser, featuring a moist and tender crumb, a vibrant lemon flavor, and a luscious glaze that adds an extra layer of zest.
Our collection of recipes includes variations that cater to different dietary preferences and skill levels. From the traditional Lemon Pound Cake recipe, perfect for novice bakers, to the Gluten-Free Lemon Pound Cake recipe, which offers a delicious alternative for those with gluten sensitivities, we have something for everyone.
For those who love a burst of citrusy goodness, the Lemon Blueberry Pound Cake recipe incorporates juicy blueberries, adding a delightful pop of color and flavor to the classic cake. And for those who prefer a richer, decadent experience, the Lemon Cream Cheese Pound Cake recipe features a luscious cream cheese filling, creating a perfect harmony of flavors and textures.
Whether you're looking for a simple yet satisfying dessert for a cozy gathering or a showstopping centerpiece for a special occasion, our Lemon Pound Cake recipes are sure to impress. With detailed instructions, step-by-step photos, and helpful tips, these recipes will guide you through the baking process, ensuring a perfect result every time.
EASY LEMON CURD POUND CAKE
This lemon curd cake is very moist and easy to make. I also sometimes bake them in muffin tins to make it easy for a packed lunch or picnic. Keeps well for a few days if wrapped in grease-proof paper and aluminum foil.
Provided by buttons
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
- Combine flour, sugar, butter, eggs, and lemon curd in a bowl or food processor. Mix well. Place into the prepared pan.
- Bake in the center of the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 60 to 90 minutes.
- Blend lemon juice, white sugar, and lemon zest together in a bowl while cake is baking.
- Let cake cool in the pan, 2 to 3 minutes. Pour the lemon-sugar topping over the warm cake to let soak. Allow to cool, about 30 minutes. Turn cake out of the pan.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 27 g, Cholesterol 64.1 mg, Fat 10.5 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 195.7 mg, Sugar 16.1 g
EASY ITALIAN LEMON POUND CAKE RECIPE - (3.7/5)
Provided by á-11186
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over the cake.
EASY LEMON DELIGHT POUND CAKE
This is a pretty and wonderfully lemony pound cake with a buttercream frosting. So simple to make but looks elegant when sliced and garnished with fresh berries.
Provided by Candy Ayers
Categories Cakes
Time 30m
Number Of Ingredients 5
Steps:
- 1. Remove partially thawed pound cake from its container and slice the cake horizontally to create three layers.
- 2. With an electirc mixer, combine the butter, cream cheese, 2 tablespoons lemon juice, and confectioners' sugar in a large bowl until creamy and well blended.
- 3. Dip a pastry brush in the lemon juice and shake to sprinkle the cake layers with the remaining 2 T. lemon juice. Spread butter cream mixture on each layer and the top and sides of cake. Reform cake on serving platter.
- 4. Refrigerate at least 10 to 15 minutes before slicing and serving. Can be made ahead and refrigerated overnight.
- 5. Garnish with fresh strawberries, if desired.
Tips:
- Use room temperature ingredients: This will help the cake batter mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Add the dry ingredients gradually, mixing until just combined: Overmixing can result in a tough, dense cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Test the cake for doneness by inserting a toothpick into the center: If the toothpick comes out clean, the cake is done.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
This easy lemon pound cake is a delicious and classic dessert that is perfect for any occasion. With its moist, tender crumb and bright lemon flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious dessert, give this easy lemon pound cake a try. You won't be disappointed!
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