Description
This Easy Bursting Lemon Pound Cake is a delightful, moist, and tangy treat bursting with fresh lemon flavor. Made with simple ingredients like lemons, butter, and sugar, this classic pound cake is perfect for any occasion and easy to prepare in just over an hour.
Ingredients
Pound Cake Batter
- 9 tablespoons unsalted butter, divided and softened but still cool
- 4 tablespoons powdered sugar, divided
- 2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice)
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon almond extract (or pure vanilla extract)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the pound cake.
- Prepare Pan: Grease a 9”x 5” loaf pan with 1 tablespoon of butter, then sprinkle 2 tablespoons of powdered sugar over it. Shake the pan to evenly coat the sides and bottom, then discard any excess sugar to prevent burning.
- Create Buttermilk Substitute: In a small bowl or 1-cup measuring cup, stir together the lemon juice and whole milk. The milk will curdle slightly, creating a perfect buttermilk substitute that adds moisture and tang to the cake.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside for mixing later.
- Cream Sugar and Butter with Lemon Zest: Using an electric mixer on low speed, combine the granulated sugar with the lemon zest, mixing until the sugar is fully coated with lemon oils for maximum flavor. Add 8 tablespoons of the butter and beat on medium-high speed until the mixture becomes light and fluffy, about 3 minutes.
- Add Eggs and Extract: Incorporate the eggs one at a time along with the almond (or vanilla) extract, mixing until everything is well combined and smooth.
- Incorporate Milk Mixture: Pour in the lemon juice and milk mixture and beat until the batter becomes smooth and uniform.
- Add Dry Ingredients: Reduce mixer speed to low, then add the dry flour mixture. Mix gently until just combined, being careful not to overmix to keep the pound cake tender.
- Bake the Cake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center— it should come out clean or with a few moist crumbs.
- Cool and Serve: Allow the pound cake to cool in the pan for about 10 minutes before removing it onto a cooling rack. Serve warm or let cool completely for best texture. Dust the top with the remaining 2 tablespoons of powdered sugar before serving.
Notes
- Room temperature eggs help the batter mix more evenly, giving a better texture.
- Do not overmix the batter once the flour is added to avoid tough cake.
- Using freshly zested lemons maximizes the bright citrus flavor.
- The buttermilk substitute adds moisture and a slight tang to enhance the cake.
- Loaf pan size is important to ensure proper baking time and cake shape.
- Storage: Store leftovers covered at room temperature for up to 3 days or refrigerate up to a week.
- For a more pronounced almond flavor, substitute almond extract with vanilla extract if preferred.
