Simple Lemon Pound Cake Recipe - Easy & Delicious

If you've ever had a craving for a light, fluffy, and citrusy dessert, then this Simple Lemon Pound Cake Recipe is exactly what you need. It's an easy-to-follow recipe that delivers on taste and texture, making it the perfect treat for any time of the day, from breakfast to dessert. With just a handful of ingredients, you can whip up a delicious cake that will impress your friends and family or simply indulge yourself on a cozy afternoon.

What You’ll Need

• 1 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 4 large eggs
• 2 cups of all-purpose flour
• 1 teaspoon of baking powder
• ¹⁄₂ teaspoon of salt
• ¹⁄₄ cup of fresh lemon juice
• Zest of 2 lemons
• ¹⁄₂ cup of milk
• 1 teaspoon of vanilla extract

🔖 Note: Ensure all ingredients are at room temperature for best results.

Steps to Bake the Cake

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line with parchment paper for easy removal.
2. Cream Butter and Sugar: In a large mixing bowl, beat together the butter and sugar until light and fluffy. This should take about 5 minutes at medium speed.
3. Add Eggs: Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Wet Ingredients: Mix in the lemon juice, lemon zest, milk, and vanilla extract into the wet mixture.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Pour Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake: Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. Cooling: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Glaze Options

If you want to add an extra layer of flavor to your lemon pound cake, consider these simple glaze options:

• Simple Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  Combine ingredients until smooth and pour over the cooled cake.
• Cream Cheese Glaze:
  • 4 oz cream cheese, softened
  • ¹⁄₄ cup powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 tablespoon heavy cream or milk (optional)
  Mix until smooth, then drizzle over the cake.

Your lemon pound cake is now ready to serve! The combination of moist, lemon-infused cake with a light, tangy glaze will make this recipe a household favorite.

This recipe showcases the simplicity of baking a delicious dessert with everyday ingredients. By incorporating fresh lemon zest and juice, you're elevating the cake's flavor profile without needing any exotic or hard-to-find components. The balance of sweetness from the sugar and tartness from the lemon creates a harmonious treat that's refreshing and satisfying.

Storing Your Lemon Pound Cake

To keep your cake fresh and moist, follow these tips:

• Room Temperature: Store at room temperature for up to 3 days in an airtight container.
• Refrigeration: If glazed, you might want to refrigerate to keep the glaze from melting, extending its shelf life to about a week.
• Freezing: You can freeze the cake (without glaze) for up to 3 months. Wrap it well in plastic wrap and then aluminum foil.

💡 Note: When freezing, the cake should be sliced first if possible to avoid having to cut through frozen cake later.

In summary, this Simple Lemon Pound Cake Recipe offers a delightful blend of simplicity and flavor. With its easy preparation, versatile serving options, and the ability to store or freeze for later consumption, it's an ideal recipe for both novice bakers and seasoned dessert enthusiasts. The incorporation of fresh lemons not only adds a burst of flavor but also brings a touch of brightness to your dessert table. Whether you choose to enjoy it plain or adorned with a glaze, this cake is sure to become a beloved addition to your baking repertoire.

Can I make this cake without lemon?

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Yes, you can omit the lemon juice and zest for a more traditional vanilla pound cake. Just replace the lemon juice with water or additional milk.

How can I make this cake healthier?

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To make it healthier, consider using whole wheat flour for part of the flour, reducing the sugar by ¹⁄₄, and replacing some of the butter with applesauce or yogurt.

Can I use bottled lemon juice instead of fresh?

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While fresh lemon juice provides the best flavor, bottled lemon juice can be used in a pinch. However, you’ll miss out on the zest’s aroma and flavor.