Easy Lemon Pound Cake: A Classic Treat

Lemon pound cake is a classic dessert that is perfect for any occasion. It is moist and flavorful, with a bright lemon flavor. This recipe is easy to follow and will result in a delicious cake that everyone will love.
The key to a good lemon pound cake is to use fresh lemons. The zest and juice of the lemons will give the cake its characteristic flavor. You can also add a bit of lemon extract to enhance the flavor even more.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest

Instructions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10-inch bundt pan.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then stir in the flour, baking powder, baking soda, and salt.
5. In a separate bowl, whisk together the buttermilk, lemon juice, and lemon zest.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Once the cake is cooled, you can glaze it with a simple lemon glaze. To make the glaze, simply whisk together 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice. Drizzle the glaze over the cake and let it set before serving.

Tips

1. For a more intense lemon flavor, use 3 tablespoons of lemon zest instead of 2.
2. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice to 1 cup of milk.
3. Let the cake cool completely before glazing it. This will help the glaze to set properly.
4. Store the cake in an airtight container at room temperature for up to 3 days.
5. Lemon pound cake is also delicious served with fresh fruit, such as strawberries, raspberries, or blueberries.
6. You can also add 1/2 cup of chopped nuts to the batter for a crunchy texture.
7. If you want a gluten-free lemon pound cake, you can use a gluten-free flour blend instead of all-purpose flour.
8. Lemon pound cake is a great dessert to make ahead of time. It can be stored in the freezer for up to 2 months.

Frequently Asked Questions

Q: Can I use a different type of citrus fruit in this recipe?

A: Yes, you can use any type of citrus fruit that you like. Orange, grapefruit, and lime are all good options.

Q: How do I know when the cake is done baking?

A: The cake is done baking when a toothpick inserted into the center comes out clean.

Q: Can I make this recipe in a different size pan?

A: Yes, you can make this recipe in a 9×13 inch pan. The baking time will need to be adjusted to 45-50 minutes.

Q: How do I store lemon pound cake?

A: Store lemon pound cake in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Lemon pound cake is a delicious and versatile dessert that is perfect for any occasion. With its moist texture and bright lemon flavor, this cake is sure to be a hit with everyone who tries it.

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