Instructions
Step 1: Preheat the Oven
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans to prevent sticking.
Step 2: Make the Cake Batter
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Start and end with the flour mixture. Mix until just combined.
- Add Flavor: Stir in the lemon zest and lemon juice, mixing until well incorporated.
Step 3: Bake the Cake
- Pour into Pan: Pour the batter into the prepared pan(s) and smooth the top with a spatula.
- Bake: Bake for 50-60 minutes for a bundt pan or 40-50 minutes for loaf pans, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Lemon Glaze (Optional)
- Mix the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Drizzle Over Cake: Once the cake is completely cool, drizzle the glaze over the top and garnish with additional lemon zest if desired.
Tips for Perfect Lemon Pound Cake
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for a smooth batter and even baking.
- Zest Carefully: When zesting the lemons, avoid the white pith as it can add bitterness to your cake.
- Store Properly: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for up to 3 months; just wrap it tightly in plastic wrap and foil.
Variations to Try
- Lemon Blueberry Pound Cake: Fold in fresh or frozen blueberries for a fruity twist on the classic recipe.
- Lemon Lavender Pound Cake: Add a teaspoon of culinary lavender to the batter for a floral note that complements the lemon beautifully.
- Coconut Lemon Pound Cake: Incorporate shredded coconut for an extra layer of flavor and texture.
Conclusion
Lemon Pound Cake is a delightful dessert that combines simplicity with a burst of bright flavor. Its moist, tender crumb paired with the refreshing taste of lemon makes it a favorite for any gathering or quiet afternoon at home. Easy to prepare and irresistible to eat, this cake is sure to become a cherished recipe in your kitchen. So, preheat your oven, gather your ingredients, and enjoy a slice of sunshine today!
Enjoy baking and savoring your delicious Lemon Pound Cake!
