Lemon Pound Cake
Lemon is a perfect flavor for spring. This pretty lemon bread is great for an afternoon brunch, weekend breakfast, and I always make it for Easter. This recipe yields two loaves and freezes well, so you can enjoy one now and save the other for a later date.
Lemon is a perfect flavor for spring. This pretty lemon bread is great for an afternoon brunch, weekend breakfast, and I always make it for Easter. This recipe yields two loaves and freezes well, so you can enjoy one now and save the other for a later date.
- 1/4 cup fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1/3 cup sugar
- 1 1/2 cups cake flour sifted
- 1 1/2 cups all purpose flour sifted
- 2 teaspoons baking powder sifted
- 1/4 teaspoon baking soda sifted
- 1 teaspoon salt sifted
- 2 1/4 cups sugar
- 8 large eggs room temperature
- 1/4 cup lemon zest grated (4 lemons)
- 4 sticks unsalted butter melted and cooled
- 1/2 cup sour cream room temperature
- lemon syrup
- 1/3 cup fresh lemon juice
- lemon glaze
- 2 cups confectioners sugar
- 5 teaspoons fresh lemon juice
- Carbohydrate 80.111380428253 g
- Cholesterol 254.322239585703 mg
- Fat 21.7041650234987 g
- Fiber 1.88126799838713 g
- Protein 11.5925156600626 g
- Saturated Fat 11.819111963709 g
- Serving Size 1 1 Serving (210g)
- Sodium 1180.42264400759 mg
- Sugar 78.2301124298658 g
- Trans Fat 2.20094637453484 g
- Calories 553 calories
Step-by-step
- Preheat oven to 350*F. Spray sides and bottom of pans with non-stick cooking spray. Line bottom of pans with parchment paper and spray the paper as well.
- Sift both flours, baking powder, baking soda and salt together in a medium bowl.
- Blend the sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer and mix until combined. Slowly add the melted butter, while mixing. Add sour cream and vanilla and mix until just combined. Use a rubber spatula to fold in the flour mixture, one third at a time, until all the flour is combined. Do not over mix.
- Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325*F and bake another 30-35 minutes, or until toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 15 minutes.
- Meanwhile, make the Lemon Syrup (Optional-this makes for a stronger lemon flavor): In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from heat and set aside.
- Line a half sheet pan with parchment paper and invert the baked and (mostly) cooled loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.
- Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.
- Make the Lemon Glaze: In a small bowl, whisk together the confectioners' sugar and 4 tablespoons of lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice (a little at a time) and whisk again. Pour the glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
A Burst of Sunshine in Every Slice: My Lemon Pound Cake Recipe
Spring has sprung, and what better way to celebrate the season than with a vibrant and delicious lemon pound cake? This isn't just any lemon bread; it's a sunshine-infused masterpiece, perfect for sharing with loved ones or simply savoring on a quiet afternoon. The tangy zest and juicy bursts of lemon perfectly complement the moist, tender crumb, making it a true taste of springtime.
I've been baking for years, and this recipe has become a family favorite. It's the kind of cake that disappears quickly – trust me on this! The recipe makes two loaves, which is perfect for sharing (or storing one for later). I often make a double batch around Easter, gifting one to friends and keeping one for ourselves. The aroma alone is enough to fill your kitchen with the joyous feeling of spring. It's a wonderful cake for Easter brunch, a delightful treat with a morning cup of coffee, or even a sophisticated dessert after a light dinner.
Why this Lemon Pound Cake is Special:
This recipe isn't just about the taste; it's about the experience. The aroma of freshly zested lemons fills your kitchen with a happy, uplifting scent. The process of mixing the batter, feeling the smooth, creamy texture, is therapeutic. And of course, the final product – a golden-brown loaf glistening with lemon glaze – is simply stunning. It's a cake that evokes feelings of warmth, happiness, and the promise of warmer days ahead. The beautiful presentation makes it perfect for any occasion, from a casual gathering to a more formal affair.
Tips for Success:
Room Temperature Ingredients: Using room-temperature eggs and butter ensures that the batter emulsifies properly, resulting in a lighter and airier crumb. Don't skip this step!
Zest It Up: Freshly zested lemons are key to the bright, vibrant flavor of this cake. Use the finest part of the zest, avoiding the white pith, which can add bitterness.
Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
Cooling and Storage: Allowing the cake to cool completely before glazing ensures the glaze sets properly and doesn't melt into the cake. Properly stored, this lemon pound cake will stay fresh and moist for several days. Freezing a loaf for later is also a fantastic way to enjoy this treat long after baking.
This lemon pound cake is more than just a recipe; it's a spring ritual. It’s a moment of joy, a symbol of the season's renewal, and a delicious treat that brightens any day. So, gather your ingredients, put on some happy music, and get ready to bake up some sunshine!
