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Hands down, the only lemon cake I’ll eat!

The Classic Lemon Pound Cake Recipe: Bringing Sunshine to Your Kitchen

Introduction:

Indulge in a timeless treat that has graced kitchens for centuries – the Lemon Pound Cake. With its delightful blend of citrusy zest and sweet undertones, this cake promises to elevate any occasion, from family brunches to afternoon delights. Let’s embark on a journey to recreate this beloved classic, adding our own touch of love and flavor along the way.

Lemon Pound Cake Recipe:

Ingredients:

  • Cake:
  • 1 cup unsalted butter, softened (plus extra for greasing)
  • 2 cups all-purpose flour (and additional for dusting)
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1/3 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Directions:

  1. Preparation:
  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9×5 inch loaf pan.
  1. Mixing the Batter:
  • In a mixing bowl, cream together softened butter and granulated sugar until fluffy.
  • Gradually beat in eggs, one at a time.
  • Mix in lemon juice, lemon zest, and vanilla extract until well combined.
  1. Combining Dry Ingredients:
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gently fold the dry mixture into the wet batter until just combined.
  1. Baking:
  • Pour the batter into the prepared loaf pan, smoothing the top.
  • Bake for 50-60 minutes until a toothpick inserted comes out clean and the top is golden brown.
  1. Glazing:
  • Let the cake cool in the pan for a while, then transfer it to a wire rack.
  • Whisk together powdered sugar and lemon juice until smooth.
  • Drizzle the glaze over the cooled cake.
See also  Easy Chocolate Pudding Recipe

Variations & Tips:

Tips:

  • Ensure all ingredients are at room temperature for even mixing and optimal rise.
  • For a milder sweetness, replace some lemon juice in the glaze with milk.
  • When making a gluten-free version, opt for a 1:1 gluten-free flour blend.
  • Adding poppy seeds can provide a delightful texture to the cake.

FAQs:

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake in advance and store it in an airtight container. Glaze it just before serving for freshness.

Q: How long does the cake stay fresh?
A: When stored properly, the Lemon Pound Cake can stay fresh for up to 3-4 days at room temperature or up to a week in the refrigerator.

Q: Can I freeze the cake?
A: Absolutely! Wrap the cooled cake tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before serving.

With this Lemon Pound Cake recipe in your repertoire, you’re equipped to brighten any day with a touch of citrusy delight. Share it with loved ones or savor it as a personal indulgence – either way, it’s bound to leave a lasting impression of warmth and joy.