Lemon Pound Cake
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Meta Description (155 characters)
Moist, buttery, and bursting with citrus flavor — this homemade lemon pound cake is soft, tangy, and perfect for any occasion!
The Story Behind the Recipe
One spring afternoon, my kitchen filled with the scent of fresh lemons and warm butter. I remembered my grandmother’s favorite treat — her old-fashioned lemon pound cake, a recipe she used to bake on Sundays when the sunlight poured through her window.
That day, I decided to recreate that memory. The first bite brought back all the warmth and nostalgia — soft, buttery crumbs, a gentle lemon tang, and that comforting sweetness that lingers long after the last slice.
Now, this lemon pound cake has become a family tradition — simple, bright, and impossibly moist.
Why You’ll Love This Lemon Pound Cake
- Moist and buttery: Soft texture that melts in your mouth.
- Bright lemon flavor: Perfect balance of sweet and tangy.
- Easy to make: Simple ingredients, stunning results.
- Perfect anytime dessert: Ideal for brunch, tea, or celebrations.
- Stays fresh for days: Even more flavorful the next day!
Ingredients You’ll Need
- 1½ cups all-purpose flour
- ½ tsp salt
- 1 tsp baking powder
- 1 cup granulated sugar
- 3 large eggs
- ½ cup unsalted butter (softened)
- ½ cup fresh lemon juice
- 1 tbsp lemon zest
(Optional glaze)
- ½ cup powdered sugar
- 1–2 tbsp lemon juice (for drizzling)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
In a bowl, whisk together flour, salt, and baking powder. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and sugar together until light and fluffy — about 2–3 minutes.
Add eggs one at a time, mixing well after each addition. Stir in lemon zest and lemon juice.
Step 4: Combine and Mix
Gradually add the dry ingredients to the wet mixture. Mix just until smooth — don’t overmix.
The batter should be thick and creamy, bursting with lemon aroma.
Step 5: Bake the Cake
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Optional Lemon Glaze
Whisk powdered sugar and lemon juice together until smooth. Drizzle over the cooled cake for an extra citrusy finish and a glossy look.
Pro Tips for the Perfect Lemon Pound Cake
- Use fresh lemons — bottled juice can’t compare to real zest and juice.
- Room-temperature butter and eggs ensure a fluffy, even texture.
- Don’t overbake — check at 45 minutes to keep it moist.
- Add a glaze or syrup for extra lemon punch.
- Let it rest overnight — it tastes even better the next day!
Serving Suggestions
Serve your lemon pound cake with:
- A hot cup of tea or coffee ☕
- Fresh berries and whipped cream 🍓
- A scoop of vanilla ice cream 🍨
- A dusting of powdered sugar for a classic touch
Frequently Asked Questions (FAQs)
Q1: Can I use bottled lemon juice?
Fresh lemon juice is best — it gives brighter flavor and aroma.
Q2: Can I make this cake ahead of time?
Yes! It stores beautifully for up to 3 days at room temperature or 5 days in the fridge.
Q3: How do I make it extra moist?
Add a spoonful of sour cream or yogurt to the batter for extra tenderness.
Q4: Can I freeze lemon pound cake?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Q5: Can I turn this into muffins or mini loaves?
Yes! Adjust the baking time to 20–25 minutes for smaller portions.
Final Thoughts
This lemon pound cake is the definition of sunshine in dessert form — buttery, soft, and full of bright citrus flavor. Whether you serve it plain, glazed, or topped with berries, it’s a timeless treat that brings joy with every bite.
So grab your lemons, preheat your oven, and fill your kitchen with the irresistible scent of freshly baked happiness. 🍋💛
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