Description
This lemon pound cake recipe captures that same spirit of comfort and joy that filled my childhood memories. Unlike many modern quick-bread recipes, traditional pound cake gets its name from the original formula that called for a pound each of butter, sugar, eggs, and flour.
Ingredients
Base Cake Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup fresh lemon juice (about 2–3 lemons)
- ⅔ cup whole milk
- 2 tablespoons fresh lemon zest
- 2 teaspoons pure vanilla extract
Optional Lemon Glaze
- 1½ cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
Preheat your oven to 325°F and position the rack in the center. Generously butter a 10-cup bundt pan or two 9×5-inch loaf pans, then dust with flour, tapping out any excess. The lower temperature ensures even baking without over-browning the exterior before the center sets.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed for 4-5 minutes until the mixture becomes light and fluffy. This step incorporates air into the batter, creating the cake’s tender texture. The mixture should appear pale yellow and noticeably increased in volume.
Beat in eggs one at a time, mixing well after each addition. This prevents the batter from curdling and ensures proper emulsification. Room temperature eggs incorporate more easily, so don’t skip this important step. The mixture should remain smooth and creamy throughout.
In a separate bowl, whisk together flour, baking powder, and salt. This ensures even distribution of the leavening agent and prevents pockets of concentrated baking powder that could create an uneven rise.
In a measuring cup, combine fresh lemon juice, milk, lemon zest, and vanilla extract. The acidity from the lemon juice will react with the milk, creating a slight tang that enhances the overall flavor profile.
Add the flour mixture and liquid mixture alternately to the butter mixture, beginning and ending with flour. Mix on low speed just until combined after each addition. Overmixing develops gluten, resulting in a tough cake, so stop as soon as the flour disappears.
Pour batter into your prepared pan(s) and smooth the top gently. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake should spring back lightly when touched and begin pulling slightly from the sides of the pan.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. If making the glaze, wait until the cake is completely cool to prevent it from melting and running off.
Nutrition
- Calories: 420
- Sugar: 45g
- Fat: 16g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g