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Indulge in the ultimate moist lemon cake with this classic lemon pound cake recipe. It’s bursting with tangy lemon flavor in every bite. This homemade lemon dessert is a true delight.
This recipe uses fresh lemon juice and zest. It avoids artificial lemon extracts for a pure and authentic lemon taste.
The detailed measurements of ingredients are key. You’ll need 384g of all-purpose flour, 500g of granulated sugar, and 63g of fresh lemon juice. These ingredients create a perfectly balanced cake batter.
This batter bakes into a soft, tender, and ultra-flavorful lemon pound cake.
Key Takeaways
- Authentic lemon flavor using fresh juice and zest
- Precise ingredient measurements for optimal texture and taste
- Soft, tender, and moist lemon pound cake
- Versatile dessert that can be enjoyed year-round
- Easy to follow recipe for homemade lemon perfection
Introduction to the Perfect Lemon Pound Cake
Baking a lemon pound cake is a journey filled with memories. It’s inspired by a mother’s famous lemon creations. This recipe is for those who love the zesty taste of lemons. It uses the zest, juice, and a luscious glaze for a perfect balance.
The Legacy Behind This Recipe
This lemon pound cake comes from a family recipe passed down through generations. It shows the magic of homemade baking. Each bite brings back memories of fresh lemon aromas in the kitchen.
What Makes This Recipe Special
This cake is special because it includes cream cheese. This adds a luxurious touch to the batter. The result is a moist, tender crumb that pairs well with the tangy lemon glaze. Unlike other cakes, it uses the whole lemon for a true, vibrant flavor.
Essential Ingredients for Lemon Pound Cake
A great lemon pound cake starts with top-notch ingredients. This recipe mixes fresh, tasty parts to make a moist, tangy, and rich dessert.
At the core are fresh lemon juice and zest. They give the cake its unique citrus taste. Using 2-3 lemons ensures enough zest for the best flavor.
The recipe balances lemon tartness with 2 1/2 cups (500 g) of granulated sugar. This sweetness matches the lemon’s acidity, creating a perfect taste.
- 1 cup (226 g) of unsalted butter and 8 oz (226 g) of cream cheese make the cake’s creamy texture.
- 5 large eggs are key for the cake’s dense, moist texture.
- 3 cups (375 g) of all-purpose flour add structure and stability.
The list also includes a pinch of baking soda for rise, a dash of kosher salt to boost flavors, and a hint of vanilla bean or extract for depth.
With these lemon cake ingredients and baking components, you’re set to make a lemon pound cake that’s perfect.
Kitchen Tools and Equipment Needed
To bake the perfect Lemon Pound Cake, you need some key tools and equipment. These tools help mix the batter and measure ingredients accurately. Having the right tools can greatly improve your cake’s final taste and texture.
Mixing Equipment
A good stand mixer or hand mixer is essential. They help cream the butter and sugar, and mix all the ingredients well. The recipe requires thorough mixing, so a strong mixer with a beater blade is best.
Baking Essentials
- A 10- or 12-cup Bundt pan for baking the pound cake
- An oven thermometer to ensure your oven is at the correct temperature of 350°F
- A silicone spatula or wooden spoon for scraping down the sides of the mixing bowl
- A sifter for evenly distributing the dry ingredients
Measuring Tools
Accurate measurements are key to baking success. For the Lemon Pound Cake, a digital food scale is recommended for flour. It gives the most precise measurement. Also, use liquid and dry measuring cups for the other ingredients.
| Tool | Recommended for Lemon Pound Cake |
|---|---|
| Digital Food Scale | For precise flour measurement (300g) |
| Liquid Measuring Cups | For measuring ingredients like milk and lemon juice |
| Dry Measuring Cups | For measuring ingredients like sugar and butter |
| Microplane Grater | For zesting the lemon |
| Citrus Juicer | For extracting fresh lemon juice |
With the right baking tools and kitchen equipment for cakes, you’ll be well on your way to crafting the perfect Lemon Pound Cake.
Understanding the Science of Pound Cake
Pound cake is a beloved dessert that has been enjoyed for many years. It’s simple yet delicious. The magic behind it is the cake chemistry and baking science.
Granulated sugar is key in pound cake. It caramelizes, creating the cake’s crust. Creaming butter and sugar together introduces air, helping the cake rise. Eggs add stability and richness, with the yolks making the cake soft.
Baking soda is used in pound cake because of the lemon’s acidity. This helps the cake stay tender. The type of flour used can also change the cake’s texture. Cake flour makes it softer, while all-purpose flour makes it denser.
| Ingredient | Role in Pound Cake |
|---|---|
| Granulated Sugar | Caramelization for the crust |
| Butter | Creaming with sugar creates air pockets |
| Eggs | Protein structure and richness |
| Baking Soda | Leavening agent due to high acidity of lemons |
| Flour | Cake flour for a softer texture, all-purpose for a denser cake |
Learning about cake chemistry and baking science is crucial for making great pound cake. By understanding these principles, you can make a pound cake that’s truly special. It will delight your senses with every bite.
The Secret to Perfect Lemon Flavor
Getting the perfect lemon flavor in a pound cake is key. It’s all about choosing fresh lemons and using the right zesting techniques.
Fresh Lemon Selection Tips
For a great lemon pound cake, the lemons matter a lot. Choose heavy, thick-skinned lemons that are bright yellow. These will give you more juice and a stronger lemon taste.
Zesting Techniques
- Use a fine grater or zester to get just the yellow outer layer of the lemon peel. Avoid the bitter white pith.
- Rub the lemon zest into the sugar to release the oils. This boosts the lemon flavor in the cake.
- Save some lemon zest for the glaze. It adds an extra citrus kick.
By following these tips, you’ll get the best lemon flavor in your pound cake. It will be sweet and tart, perfect for every bite.
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 590kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 94% |
| Cholesterol | 139mg | 46% |
| Sodium | 310mg | 13% |
| Sugar | 56g | 62% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
The Extra Moist Lemon Pound Cake recipe needs basic ingredients like butter, sugar, eggs, flour, lemon, and sour cream. Store the cake in an airtight container at room temperature for 2 days or refrigerate for up to 4 days. Using room temperature ingredients helps keep the cake moist and tender.
Butter and Sugar Creaming Method
Creating the perfect lemon pound cake starts with the creaming technique. This recipe requires an 8-minute blending of unsalted butter and granulated sugar at medium to medium-high speed. Getting the right consistency is key for a light and fluffy cake.
The butter’s temperature is crucial for creaming. The recipe suggests using butter at room temperature, between 65-68°F. This temperature helps the butter and sugar mix well, creating air pockets for a light cake. Using butter that’s too cold or too warm can mess up the mix.
The creaming method is a basic step in making cake batter. It mixes the butter and sugar into a smooth base. This base is important for adding other ingredients evenly, leading to a well-textured cake.
It’s important to follow the 8-minute creaming time. Rushing can make the cake dense, while over-mixing can make it tough. Being patient and careful is essential for this step.
The Role of Eggs in Pound Cake
Eggs are key in making the perfect pound cake. They help with both the cake’s structure and taste. This classic lemon pound cake recipe uses six eggs, which might seem a lot. But it’s needed for the right texture and flavor.
Temperature Considerations
It’s important to warm the eggs to room temperature before mixing them into the batter. Cold eggs can make the cake dense and heavy. Let the eggs sit at room temperature for 30 minutes to an hour before adding them.
Proper Mixing Technique
To mix the eggs right, add them one at a time, mixing well after each. This method ensures the eggs are fully mixed. It helps create the cake’s egg incorporation and cake texture. Don’t rush this step to avoid a curdled or uneven batter.
By following these tips for handling eggs, you’ll make a lemon pound cake that’s moist, tender, and full of flavor.
Flour Selection and Mixing Tips
Choosing the right flour is key to making a great lemon pound cake. This recipe uses all-purpose flour for its dense and velvety texture. Before mixing, sift the flour with salt and baking soda to avoid clumps.
Mixing the flour gently is important. Overmixing can make the cake tough and dry. Use a folding motion to mix the flour into the wet ingredients. This keeps the cake moist and tender.
| Cake Flour Type | Protein Content | Ideal for |
|---|---|---|
| All-Purpose Flour | 10-12% | Classic Pound Cake |
| Cake Flour | 7-9% | Delicate Cakes |
| Bread Flour | 12-14% | Yeast Breads |
By choosing and mixing the flour carefully, you’ll make a classic lemon pound cake that’s just right in texture and taste.
Preparing Your Bundt Pan
Getting your bundt pan ready is key for a smooth lemon pound cake release. The recipe suggests using a lot of butter and flour for a non-stick surface. This makes it easy for the cake to come out without sticking.
Greasing Methods
Begin by greasing a 10- or 12-cup bundt pan with soft butter. Make sure to cover every part, especially the corners, to prevent sticking. After greasing, dust the pan with flour, shaking off any extra. This butter and flour mix creates a perfect non-stick surface, making cake removal easy.
Common Pan Problems
- Don’t overfill the bundt pan. This can lead to spills and messes. Stick to filling it 2/3 full for the best results.
- If the cake sticks after baking, let it cool in the pan for 10-15 minutes. This helps it release from the sides.
- For cakes that still stick, use a butter knife or offset spatula to loosen them before flipping.
By using these easy bundt pan prep methods, you’ll make a lemon pound cake that’s simple to serve and enjoy.
Perfect Baking Temperature and Timing
Getting the right cake baking temperature and optimal baking time is key for a moist, flavorful lemon pound cake. This recipe calls for baking at a true 325°F. It stresses the need for an oven thermometer for accuracy.
The recipe suggests baking the cake for 60-70 minutes. It should reach 212°F to 215°F when checked with an instant-read thermometer. Remember, a crack on top is normal and expected.
| Ingredient | Amount |
|---|---|
| All-purpose Flour | 3 cups |
| Unsalted Butter | 1 cup |
| Granulated Sugar | 2 cups |
| Buttermilk | 1 cup |
| Lemon Juice | 3 tablespoons |
| Large Eggs | 3 |
To bake a perfect lemon pound cake, use an oven thermometer. Keep an eye on the internal temperature. This will give you a moist, flavorful cake with a beautiful crack.
Creating the Lemon Simple Syrup
The secret to a better lemon pound cake is the lemon simple syrup. It adds a burst of citrus flavor and keeps the cake moist. This makes the cake taste even better.
Making the lemon simple syrup recipe is easy. You need 1 cup of water, 1 cup of sugar, and a bit of fresh lemon juice. It boils in about 3 minutes. Once it cools, you can store it in the fridge for up to 2 weeks. This way, your lemon pound cake will be a hit.
- In a small saucepan, mix 1 cup of water and 1 cup of sugar.
- Heat it over medium, stirring now and then, until the sugar dissolves.
- Take it off the heat and add 2 tablespoons of fresh lemon juice.
- Let the lemon syrup cool down before using it.
To finish your lemon pound cake, brush it with the cooled lemon syrup. This cake moistening technique adds a nice lemon taste. It also keeps the cake tender and moist. Brushing it evenly makes sure every bite is full of citrus flavor.
With the lemon simple syrup ready, you’re almost there. Your lemon pound cake will be a family favorite. It’s sweet, tart, moist, and perfect for seconds.
Making the Perfect Lemon Glaze
The secret to a delicious lemon pound cake is the lemon glaze. This topping boosts the citrus flavors and makes the cake look stunning. To get it right, focus on the right consistency and how you apply it.
Consistency Tips
To make the lemon glaze, you need powdered sugar and fresh lemon juice. Use 1 cup of powdered sugar and 2-3 tablespoons of lemon juice. Start by whisking the sugar, then add lemon juice slowly until it’s just right for pouring.
Application Methods
- When the cake is cool, it’s time to add the glaze. Pour it over the top, letting it flow down the sides for a glossy look.
- For even coverage, use a spoon or ladle to drizzle the glaze.
- For a smooth finish, spread the glaze with a knife or spatula.
The lemon glaze makes the pound cake even better and adds elegance. With a bit of practice, you can make your cake look like it was made by a pro.
Troubleshooting Common Issues
Baking the perfect lemon pound cake can be tricky. But, with the right tips, you can fix any problem. Issues like an overflowing batter, uneven baking, or a sunken cake are no match for you.
Proper Measuring Techniques
Measuring ingredients wrong is a common mistake. Especially with flour. Use the spoon and level method to measure flour. This means scooping flour into the cup and then leveling it off with a knife.
Avoid packing the flour down. This can make your cake dense and dry.
Oven Temperature Woes
Oven temperature changes can cause baking problems. Use an oven thermometer to check your oven’s accuracy. If it’s too hot, try lowering the temperature or baking at a lower rack position.
Cracking and Caving Concerns
Cracks on the surface or a sunken middle are normal. They help the cake soak up lemon simple syrup better.
| Common Cake Baking Problems | Possible Lemon Cake Fixes |
|---|---|
| Overflowing Batter | Ensure proper pan size, reduce mixing time, and avoid overfilling the pan. |
| Uneven Baking | Use an oven thermometer, rotate the pan during baking, and position the cake in the center of the oven. |
| Cracked or Sunken Cake | Cracks are normal and can aid syrup absorption; avoid overbaking and overmixing. |
By using these tips, you’ll bake a stunning lemon pound cake. It’s sure to wow everyone.
Storage and Freezing Guidelines
After baking the perfect lemon pound cake, it’s key to store and freeze it right. This keeps its taste and texture just right. Here are some tips to keep your cake fresh:
Storing at Room Temperature
Keep the lemon pound cake at room temperature for up to five days. Use cellophane or an airtight container. It’s great for short-term storage, when you’ll eat it in a few days.
Freezing for Longer Storage
For longer storage, freeze the cake for up to three months. Cool it completely after soaking in syrup. Then, wrap it in cellophane and foil to avoid freezer burn. Thaw it at room temperature, then add the lemon glaze before serving.
| Storage Method | Maximum Storage Time |
|---|---|
| Room Temperature | 5 days |
| Freezer | 3 months |
With these cake storage tips, you can enjoy the lemon pound cake anytime. Even if you baked it ahead of time. Proper storage and freezing pound cake keep it moist and flavorful for longer.
Serving Suggestions and Pairings
The classic lemon pound cake is a versatile treat. It’s great for breakfast, afternoon tea, or as a sophisticated dessert. There are many delightful ways to serve it and enhance its lemon flavor.
Garnish Ideas
To make your lemon pound cake look good, try dusting it with confectioner’s sugar or drizzling lemon glaze on top. For a fancy look, add fresh berries like raspberries or blueberries. You can also sprinkle lemon zest on top.
Complementary Flavors
- Pair the lemon pound cake with homemade strawberry ice cream. It’s a classic mix that balances tart and sweet.
- Enjoy the cake with a cup of earl grey tea or lemon verbena tea. It’s a refined treat for the afternoon.
- For a rich dessert, top the cake with lemon curd and whipped cream.
The lemon pound cake is very versatile. You can try different flavors and pairings for various occasions. Whether you like simple garnishes or fancy desserts, this recipe will impress your guests.
Conclusion
This classic perfect lemon cake recipe is a mix of tart lemon and sweet cake. It’s easy to follow, thanks to detailed steps and tips. Whether you’re new to baking or experienced, this best pound cake recipe will help you succeed.
Looking to wow guests or treat yourself? This lemon pound cake is perfect. The lemon syrup and glaze make it even more special. Plus, you can add your own touches with garnishes.
This lemon pound cake is a timeless favorite. It’s sure to become a staple in your baking collection. So, get your ingredients ready and bake to enjoy the perfect blend of tart and sweet.
FAQ
What are the key ingredients in this classic lemon pound cake recipe?
The recipe includes fresh lemon juice and zest, granulated sugar, and all-purpose flour. It also has baking soda, kosher salt, and unsalted butter. Additionally, it includes cream cheese, eggs, vanilla bean or extract, and whole milk.
Why does this recipe emphasize using fresh lemons?
Using fresh lemons is key for the best flavor. It avoids bottled lemon juice. This ensures a perfect balance of lemon, sugar, and vanilla without using extract.
What is the importance of properly creaming the butter and sugar?
Creaming butter and sugar for 8 minutes is vital. It makes the cake light and fluffy. This step adds air pockets for a better texture.
How does the recipe ensure proper flour measurement?
The recipe suggests using a kitchen scale for flour. This method is better than cups for consistent results.
Why does this pound cake recipe call for a high number of eggs?
Six eggs are used for the cake’s structure and flavor. Eggs are added one at a time. This ensures they mix well for the best result.
How does the recipe address potential baking issues?
It offers tips for common problems like overflowing batter and uneven baking. Proper measuring and baking techniques are stressed.
How can the lemon pound cake be stored and frozen for longer shelf life?
The cake can be stored at room temperature for up to five days, covered. For longer storage, it can be frozen for up to three months.
What are some recommended serving suggestions and pairings for the lemon pound cake?
Serve the cake as a breakfast treat, afternoon snack with tea, or dessert. It pairs well with homemade strawberry ice cream. Lemons and strawberries are a great combination.
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