Indulge in the delightful flavors of lemon with this easy-to-follow recipe for a delicious lemon pound cake. Let’s dive into the ingredients and step-by-step instructions to create this mouthwatering treat!
Ingredients:
For the Lemon Pound Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 Tbsp lemon zest
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 Tbsp lemon juice (about 1/2 lemon)
- 1/2 cup buttermilk (see below for substitution)
For the Lemon Syrup:
- 1/4 cup lemon juice (about 1 lemon)
- 3 Tbsp powdered sugar
For the Lemon Icing:
- 1 cup powdered sugar, sifted
- 1.5 Tbsp lemon juice
- 1 Tbsp milk
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 9×5-inch (or 8×4-inch) loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, lemon zest, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer or using an electric mixer, cream together the butter and granulated sugar until pale and fluffy, about 4-6 minutes. Scrape down the sides of the bowl as needed.
- Incorporate Wet Ingredients: With the mixer running on low speed, add the eggs one at a time, followed by the vanilla extract and lemon juice. Beat on medium-high speed until well combined.
- Alternate Adding Dry Ingredients and Buttermilk: With the mixer on low, gradually add one-third of the flour mixture, then half of the buttermilk, mixing until just combined. Repeat, ending with the last third of the flour mixture. Mix until just incorporated.
- Transfer Batter to Pan and Bake: Scrape the batter into the prepared loaf pan and bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Keep an eye on the baking time, as it may vary.
- Prepare Lemon Syrup: While the cake is baking, prepare the lemon syrup by mixing together the lemon juice and powdered sugar.
- Cool and Invert Cake: Allow the cake to cool in the pan for about 15 minutes. Carefully invert the pan to release the cake onto a cooling rack.
- Brush Cake with Lemon Syrup: While the cake is still warm, brush the lemon syrup evenly over the top. Let the cake cool completely.
- Make Lemon Icing: Once the cake is cooled, prepare the lemon icing by combining powdered sugar, lemon juice, and milk. Adjust the consistency as needed.
- Ice Cake and Serve: Pour the icing over the cooled cake, allowing it to set before slicing and serving.
Tips and Notes:
- If you don’t have buttermilk, you can make your own by combining milk with lemon juice or white vinegar.
- Beat the sugar and butter well to incorporate air into the batter, resulting in a fluffy and tender cake.
- Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can also be used.
- Experiment with other citrus flavors like lime or orange for a variation.
- To prevent the cake from sticking to the pan, ensure it is well-greased or lined with parchment paper.
Enjoy this delightful lemon pound cake as a sweet treat for any occasion!
