Lemon Pound Cake – Prepare yourself for a tempting adventure as we propose our recipe, for Lemon Pound Cake. This creation, infused with the freshness of citrus strikes the balance between tart and sweet instantly pleasing any crowd. With 10 minutes of preparation and 55 minutes of baking time, you’ll have a treat ready in a little over an hour. Let’s embark on a trip into the world of lemony worth!
The first time I whipped up this Lemon Pound Cake my kitchen was filled with an aroma that seemed almost magical. I can vividly recall the joy on my husband’s and child’s faces as they took their first bite. It was a hit. Quickly became a cherished family favorite, reserved for special occasions and leisurely Sunday afternoons.
What makes this Lemon Pound Cake truly unique?
What makes this Lemon Pound Cake truthfully unique is its assortment of tastes and consistencies. The combination of butter, shortening and a generous amount of lemon juice and zest yields a moist and tender cake that bursts with citrus goodness, in every mouthful. Whether you’re a fan of lemons or simply seeking a dessert option this recipe guarantees to shine brightly on your dining table.
What You Need To Make This Lemon Pound Cake Recipe?
All-Purpose Flour: The backbone of our cake, all-purpose flour, is like the sturdy canvas for a vibrant painting. Sift it gently for that airy texture, creating a foundation that whispers promises of tenderness.
Baking Powder: This little magician brings the rise to our creation. Think of it as the invisible hand lifting your cake to new heights, ensuring it’s light and fluffy – the kind of texture dreams are made of.
Salt: Ah, salt – the unsung hero that enhances all flavors. Just a hint in our batter, like a conductor guiding an orchestra, brings out the sweetness and elevates the lemony notes to a crescendo.
Sugar: Three cups of sweetness weave the fabric of indulgence. It’s not just a sweetener; it’s the secret storyteller, binding all the elements together in a sweet embrace.
Butter and Shortening: Picture butter and shortening as dance partners, moving gracefully through the batter. Butter brings richness, and shortening adds a unique lightness, ensuring a cake that’s both comforting and ethereal.
Eggs: Eggs, the soul of our creation. Crack them open, one by one, and let them join the rhythm, ensuring a velvety texture that tells a story of decadence with every bite.
Whole Milk: The unsung hero in the background, whole milk adds a creamy undertone, like the supporting character that completes the ensemble cast. It binds and enriches, ensuring a moist crumb that melts in your mouth.
Lemon Juice and Zest: And now, the stars of our show – fresh lemons. Squeeze them with gusto, zest them with flair. Their citrusy burst adds a zing that transforms a simple cake into a spectacular creation. Feel free to dance with the lemons; their zest is the magic that elevates this cake to greatness.
Steps To Make Lemon Pound Cake:
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Step 1: Preheat your oven to a toasty 350ºF. Give a little love to a 15-cup Bundt pan with a spray of cooking oil or a buttery embrace followed by a dusting of flour.
Step 2: In a separate bowl, sift together the flour, baking powder, and salt. Set this bowl of magic aside.
Step 3: With the beat of an electric mixer, blend the butter, shortening, and sugar until they sing in harmony. Add eggs one by one, dancing into the mixture until the melody is just right.
Step 4: Introduce the dry ingredients to the buttery ensemble, taking turns with the milk, starting and ending with the flour mixture. Keep it low and slow until each addition is in perfect sync. Now, let the lemony notes join the symphony – mix in the lemon juice and zest.
Step 5: Pour this harmonious batter into your prepared pan. Let it bake until a tester inserted into the center comes out clean, which should be around 55 minutes. Allow the cakes to cool in their pans for 15 minutes, then let them gracefully pirouette onto cooling racks until they reach the perfect temperature to grace your taste buds.
Tip:
To add a burst of citrus flavor to your Lemon Pound Cake don’t underestimate the magic of zest! While the recipe already includes lemon zest here’s a tip to elevate it further; use a microplane or fine grater to zest your lemons.
By using a textured tool you’ll capture the essence of the lemon peel without any bitter notes. The result? A cake that not only tastes divine but also carries the invigorating aroma of zested lemons. This overlooked step can truly transform your cake into a masterpiece that tantalizes your senses from the very first bite.
So grab that microplane embrace the zesty goodness and let your Lemon Pound Cake shine with an added layer of citrusy bliss. Your taste buds will be grateful. Your kitchen will be filled with the scent of citrus perfection. Enjoy every moment of baking this treat!
Frequently Asked Questions:
Can I use lemon extract instead of fresh lemon juice?
While fresh lemon juice provides the outcome in a pinch you can opt for lemon extract. Just exercise caution, with the amount used since it is more concentrated.
Can I freeze the Lemon Pound Cake?
Absolutely! To maintain its texture tightly wrap it with plastic wrap. Then aluminum foil, before freezing. For the results thaw it at room temperature.
Can I substitute buttermilk for whole milk?
Certainly! Substituting buttermilk lends a touch to the cake. Adjust the quantity as needed to achieve your desired consistency.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lemon Pound Cake
Ingredients
- 3 c all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 c sugar
- 1 c unsalted butter room temperature
- ½ c shortening room temperature
- 5 large eggs
- 1 c whole milk
- 6 tablespoons lemon juice
- 1 lemon zested
Instructions
- Begin by preheating your oven to 350ºF and greasing a 15-cup Bundt pan with butter ensuring to dust it with flour.
- In a bowl combine 3 cups of all-purpose flour, 1 tablespoon of baking powder and ¾ teaspoon of salt. Set this mixture aside for now.
- In a bowl cream together 1 cup of butter at room temperature along, with ½ cup of shortening also at room temperature. Add in 3 cups of sugar. Mix everything well. Gradually add in the eggs one by one making sure to blend them in after each addition.
- Slowly incorporate the dry mixture into the wet mixture in three separate portions. End with the mixture while adding in about 1 cup of whole milk throughout this process. Mix everything until just combined.
- Stir in zest from one lemon along with 6 tablespoons of lemon juice, into the batter.
- Pour the batter into your pan. Bake for approximately 55 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool inside the pan for about 15 minutes before transferring it onto a wire rack. Let it cool completely until it reaches a temperature for indulgence.
- Slice up your Lemon Pound Cake savor every bite and share its joy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
3 Responses
Can regular flour be substituted for this recipe?
Yes, regular all-purpose flour can be used for this Lemon Pound Cake recipe. The recipe already specifies using all-purpose flour as the backbone of the cake, ensuring a tender and moist texture when combined with the other ingredients. If you were considering substituting a different type of flour, like cake flour or self-rising flour, it’s important to note that those substitutions could alter the cake’s texture or rise. But with all-purpose flour, you’ll achieve the intended results as described in the recipe.
I have made this cake twice and each time it came out perfect!!! Everyone loved it. This is my favorite lemon cake. Thanks for sharing it.