Indulge in the timeless classic of Lemon Pound Cake, an exquisite treat that delights the senses with its moist, tender crumb, vibrant citrus flavors, and a luscious glaze. This versatile cake is perfect for any occasion, whether it's a cozy afternoon tea party, a celebratory gathering, or a simple family dessert. From the classic Lemon Pound Cake recipe that showcases the perfect balance of sweetness and tartness, to variations like Lemon Blueberry Pound Cake bursting with juicy blueberries, and the decadent Lemon Cream Cheese Pound Cake that combines the tangy citrus with a creamy filling, this article offers a delightful collection of recipes that cater to every taste preference. Get ready to embark on a culinary journey as we explore the secrets behind creating the ultimate Lemon Pound Cake.
Check out the recipes below so you can choose the best recipe for yourself!
LEMON POPPY SEED POUNDCAKE
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
- Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams
LEMON POUNDCAKE
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception. The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy. The two together is a sort of perfection.
Provided by Molly O'Neill
Categories weekday, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
- Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 6 grams, Carbohydrate 65 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 278 milligrams, Sugar 40 grams, TransFat 0 grams
LEMON BLUEBERRY CORNMEAL POUNDCAKE
Steps:
- 1. Preheat oven to 350 degrees F. Generously grease a 8 1/2 inch loaf pan with 1 tablespoon butter. 2. Place the 12 tablespoons butter in large bowl and beat on medium speed until fluffy, about 2 minutes. Add the sugar and cream together. Add eggs, one at a time, mixing and scraping in between each egg addition. 3. In a separate bowl, sift together flour, powder, salt, and cornmeal. Add to the butter mixture in 3 stages, mixing well after each addition. 4. Add the lemon zest and juice. Fold in blueberries. Transfer the batter to the prepared loaf pan. It should be very thick, so spread it evenly throughout the pan. 5. Bake 45 minutes, until the cake is light golden on top and a cake tester inserted into the center comes out slightly moist. 6. Glaze- Combine lemon juice and confectioners sugar. Let cake cool about 10 minutes and pour 1/2 of glaze over cake. Let sit for another 15-20 minutes and pour over rest of glaze over cake. * if you do not have cake flour, use 1 Tablespoon less of all pupose flour.
LEMON-POPPY POUNDCAKE
Steps:
- Preheat the oven to 350 degrees. Grease and flour a large tube pan with a removable bottom. In a medium bowl, whisk together the flour, poppy seeds, baking powder and salt. Set aside.
- In another bowl, cream the butter and sugar, beating until the mixture is fluffy and light-colored. Beat in the eggs, one at a time, beating well after each addition. Beat in the buttermilk, lemon zest and lemon extract. In 3 additions, beat in the flour mixture, stopping occasionally to scrape down the sides of the bowl.
- Spoon the batter evenly into the prepared pan and bake until the cake is lightly browned and a cake tester or wooden toothpick inserted into the center of the cake is removed clean, about 50 to 55 minutes. Cool the cake in the pan for 5 minutes. Run a thin-bladed knife around the edges and bottom of the pan to loosen the cake. Invert, tapping the pan to release the cake. Place the cake on a wire rack to cool completely. Drizzle the top with the lemon-zest glaze, place on a cake plate and serve.
Nutrition Facts : @context http, Calories 429, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 250 milligrams, Sugar 29 grams, TransFat 1 gram
LEMON BUTTERMILK POUNDCAKE
Steps:
- 1. Bring all ingredients to room temperature. Preheat over to 300 degrees. Grease and flour a bundt pan, tapping out excess flour. 2. In medium bowl, whisk together flour salt and baking soda. 3. Cream butter and shortening together, scraping sides if needed. Slowly drizzle in sugar; cream mixture well. Beat in eggs one at a time. Mix in vanilla. On low speed, mix a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with remaining buttermilk and flour. Add lemon juice, mix to combine. 4. Pour batter into prepared pan. Bake until tester comes out clean, about 75 minutes. Cool for 20 minutes in pan and remove from pan. 5. Before serving, stir together glaze ingredients and spoon over top and sides of cake. Better the next day!
Tips:
- Use Quality Ingredients: Fresh lemons, unsalted butter, and large eggs are essential for a moist and flavorful pound cake. Ensure your butter is at room temperature for proper creaming and airy texture.
- Cream Butter and Sugar Thoroughly: This step incorporates air into the batter, resulting in a lighter and more tender cake. Cream the butter and sugar until light and fluffy, and take your time with this step.
- Add Eggs One at a Time: Gradually adding the eggs one at a time prevents the batter from curdling and helps maintain a smooth and even texture.
- Do Not Overmix: Overmixing can lead to a tough and dense cake. Mix only until the ingredients are well combined, avoiding overdevelopment of the gluten in the flour.
- Lemon Zest and Juice: Use fresh lemon zest and juice for the best flavor. Zest the lemons before juicing to extract the aromatic oils from the peel.
- Baking Temperature: Bake the pound cake at a moderate temperature (325°F or 163°C) to prevent over-browning and ensure even cooking throughout.
- Cool Completely: Allow the pound cake to cool completely before serving or storing. This helps the flavors to develop and the texture to set properly.
Conclusion:
This classic Lemon Pound Cake recipe delivers a moist, tender crumb, bright lemon flavor, and a delightful aroma. With its simple ingredients and straightforward instructions, it's a perfect choice for bakers of all skill levels. The tips provided in this summary will guide you in creating a delectable pound cake that will impress your friends and family. Take your time, use quality ingredients, and follow the steps carefully to achieve a truly exceptional homemade treat. Enjoy the sweet and zesty delight of this Lemon Pound Cake, perfect for any occasion or as a special everyday indulgence.
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