This is a delicious lemon pound cake recipe. It’s gluten-free, nut-free, and vegan.
Lemon Pound Cake Recipe is a moist lemon pound cake recipe. It is a classic dessert that has been around for generations. The cake is made with butter, sugar, eggs, lemon juice, flour, and baking powder.
A pound cake is a kind of cake that is usually baked using one pound of flour, butter, eggs, and sugar for each ingredient. They’re available in a variety of flavors these days, such as this lemon pound cake recipe, and they’re no longer baked with just one pound of each. Typically, pound cakes are baked in a loaf pan or a Bundt cake pan. The cake is then served simple, with a sprinkling of powdered sugar, or iced.
This simple, aromatic dessert recipe for delicious lemon pound cake is ideal for spring and summer. It has a smooth, moist texture and a strong lemon taste! You can simply make this delectable summer pound cake with a few cupboard essentials like flour, eggs, baking powder, and, of course, lemons.
Ingredients for Lemon Pound Cake
When making a lemon pound cake, use room temperature Ingredients. Butter, flour, buttermilk, granulated sugar, and eggs are used to make the batter. To leaven the dough, use baking soda and powder, while lemon and vanilla essence may be used to flavor it.
Use confectioner’s sugar (not granulated), lemon zest, and juice to make the glaze.
Lemon Pound Cake: A Step-by-Step Guide
Preheat the oven to 350 degrees Fahrenheit. Grease a loaf pan and line it with parchment paper, allowing the paper to hang over the sides. This will make removal a breeze.
How to Make a Lemon Pound Cake
Begin by creaming the butter and sugar together. It should be light in hue and fluffy. Add the eggs one at a time, beating them well after each addition. This ensures that the eggs are well mixed into the batter.
Mix in the remaining wet Ingredients until smooth. In a separate bowl, whisk together the dry Ingredients, then add them to the wet components and mix until just blended. Don’t be tempted to overmix; this will result in a thick, dry loaf.
Fill the loaf tray halfway with batter and bake until a skewer inserted into the center comes out clean. Allow for thorough cooling before coating the loaf.
Lemon Glaze Preparation
Whisk together the sugar, lemon juice, and zest to make the glaze. Over the cooled bread, drizzle or distribute the glaze.
Make a Moist Lemon Pound Cake with These Tips
It’s crucial not to overbake the pound cake if you want it to stay moist.
This cake may also be baked in a Bundt pan.
Instead of butter, use coconut oil or heart-healthy olive oil and Greek yogurt to make it healthier.
Serve the slices plain, with a sprinkling of powdered sugar, or with icing drizzled on top. Add a sprinkling of nuts and a dollop of ice cream to convert the pound cake into a dessert.
How to Keep Lemon Pound Cake Fresh
For up to 2 days, keep leftovers in an airtight container (or securely wrapped in plastic). You may freeze it if you want to keep it for a longer time.
Is It Possible to Freeze Lemon Pound Cake?
Yes! Wrap it firmly in plastic wrap and put it in the freezer for up to 3 months.
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Ingredients
for the loaf of bread
big room-temperature eggs
room temperature buttermilk
Instructions
Step 1
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease a small loaf pan and line the sides with parchment paper to create a sling.
Step 2
Step 2
Preheat the oven to 350 degrees Fahrenheit. Grease a small loaf pan and line the sides with parchment paper to create a sling.
Cream the butter in a large mixing basin with an electric mixer.
Step 3
Step 3
Add the sugar and continue to beat with the butter until the mixture is light and fluffy.
Step 4
Step 4
Cream the butter in a large mixing basin with an electric mixer.
One at a time, add the eggs, beating well after each addition.
Step 5
Step 5
Combine the lemon zest and the other ingredients in a mixing bowl.
Step 6
Step 6
Add the sugar and continue to beat with the butter until the mixture is light and fluffy.
In a small bowl, combine the vanilla essence and the water.
Step 7
Step 7
Combine the flour, baking soda, baking powder, and salt in a separate basin.
Step 8
Step 8
One at a time, add the eggs, beating well after each addition.
Add the flour to the wet ingredients and whisk until barely incorporated using a spatula.
Step 9
Step 9
Add the lemon juice and mix well.
Step 10
Step 10
Combine the lemon zest and the other ingredients in a mixing bowl.
Mix in the buttermilk until it is completely smooth.
Step 11
Step 11
Pour the batter into the loaf pan that has been prepared.
Step 12
Step 12
In a small bowl, combine the vanilla essence and the water.
Using a spatula, spread the batter evenly.
Step 13
Step 13
Preheat oven to 350°F and bake for 50-60 minutes. Allow 10 minutes for the loaf to cool in the pan before removing it with the parchment slings. Allow to cool fully before glazing.
Step 14
Step 14
Combine the flour, baking soda, baking powder, and salt in a separate basin.
To prepare the glaze, combine the confectioner’s sugar, lemon zest, and juice in a mixing bowl.
Step 15
Step 15
Over the cooled loaf, pour the glaze.
Step 16
Step 16
Add the flour to the wet ingredients and whisk until barely incorporated using a spatula.
Allow time for it to settle.
Step 17
Step 17
Cut, serve, and enjoy!
Lemon Pound Cake is a cake that is traditionally made with lemon zest, sugar, butter and eggs. The cake is then topped with icing or glaze. Starbucks has their own version of the recipe which they call “lemon pound cake.” Reference: lemon pound cake recipe starbucks.
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