Baked Lemon Pound Cake Recipe
If you’re looking for a delightful and refreshing dessert, the Baked Lemon Pound Cake is a perfect choice. This cake is soft, moist, and bursting with zingy lemon flavor, making it a favorite among lemon lovers. It’s great for tea time, special occasions, or just a sweet treat to enjoy at home.
Why Make This Recipe
This Baked Lemon Pound Cake recipe is not only easy to make but also yields a delicious cake that pairs perfectly with coffee or tea. The bright lemon flavor adds a lovely touch to any meal. Plus, it’s a simple recipe that requires everyday ingredients. Whether you are an experienced baker or just starting, this pound cake will impress everyone.
How to Make Baked Lemon Pound Cake
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 2 teaspoons lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice for glaze
- 1 teaspoon lemon zest (optional) for glaze
Directions:
Step 1: Prepare the Cake Batter.
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan. In a bowl, beat the butter and sugar until fluffy. Add the eggs, one at a time, then mix in the lemon juice and lemon zest.
Step 2: Mix the Dry Ingredients.
In another bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture, alternating with the milk.
Step 3: Bake the Cake.
Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Lemon Glaze.
In a small bowl, whisk the powdered sugar with lemon juice and lemon zest until smooth.
Step 5: Glaze the Cake.
Drizzle the glaze over the cooled cake and let it set for 10-15 minutes before slicing.
How to Serve Baked Lemon Pound Cake
Serve your Baked Lemon Pound Cake with a sprinkle of powdered sugar or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee, making it a wonderful addition to any gathering. Enjoy it as a refreshing dessert or a simple snack throughout the day.
How to Store Baked Lemon Pound Cake
To store your Baked Lemon Pound Cake, wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just ensure it’s wrapped well to prevent freezer burn.
Tips to Make Baked Lemon Pound Cake
- Ensure your butter is softened before starting to get the best texture.
- For a stronger lemon flavor, feel free to add more lemon zest.
- Make sure to measure your flour correctly. Too much flour can make the cake dense.
- You can also add poppy seeds for a nice crunch and a lovely touch.
Variation
If you want to experiment, you can add blueberries or raspberries to the batter for a fruity twist. These berries add extra flavor and a burst of color to your pound cake.
FAQs
1. Can I use bottled lemon juice?
Yes, but fresh lemon juice and zest provide the best flavor. Bottled juice can work in a pinch.
2. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean. If it has batter on it, bake it a little longer.
3. Can I make this cake ahead of time?
Yes! This cake stores well and tastes even better the next day after the flavors have had time to meld together.
Enjoy making this simple and delicious Baked Lemon Pound Cake! It’s sure to be a hit.
