Classic Recipe for Lemon Pound Cake
Prepare a traditional lemon pound cake that will satisfy even the pickiest eaters.
Ingredients:
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, at room temperature
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest
Steps:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter and line with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Beat until just combined.
Add the lemon juice and zest and beat until the batter is smooth and creamy.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Lemon Poppy Seed Pound Cake Recipe
Add some crunch to your lemon pound cake with the addition of poppy seeds!
Ingredients:
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, at room temperature
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest
2 tbsp poppy seeds
Steps:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter and line with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Beat until just combined.
Add the lemon juice, zest, and poppy seeds and beat until the batter is smooth and creamy.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Vegan Lemon Pound Cake Recipe
Enjoy a plant-based version of the classic lemon pound cake with this vegan recipe.
Ingredients:
2 cups all-purpose flour, sifted
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup almond milk
1/2 cup coconut oil, melted
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
Steps:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil and line with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the almond milk, melted coconut oil, lemon juice, and zest.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Glazed Lemon Pound Cake Recipe
Elevate your lemon pound cake with a simple yet delicious glaze.
Ingredients:
For the cake:
2 sticks unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, at room temperature
1/2 cup freshly squeezed lemon juice
1 tbsp lemon zest
For the glaze:
1 cup powdered sugar, sifted
3 tbsp freshly squeezed lemon juice
1 tsp lemon zest
Steps:
Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter and line with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Beat until just combined.
Add the lemon juice and zest and beat until the batter is smooth and creamy.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar, lemon juice, and zest until smooth.
Pour the glaze over the cooled cake and let it set before serving.
Conclusion
Whether you prefer a classic lemon pound cake or one with a twist, there are plenty of delicious recipes to choose from. Experiment with different ingredients and techniques to create your perfect dessert, and don’t be afraid to get creative! The possibilities are endless with the versatile and flavorful lemon pound cake.
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