Luscious Lemon Pound Cake: A Burst of Citrus Sunshine

Introduction & Inspiration

Lemon Pound Cake is a classic for a reason. It’s a simple, yet elegant dessert that’s perfect for any occasion, from a casual afternoon tea to a special celebration. The bright, citrusy flavor and the dense, yet tender crumb make it a universally loved treat.

My inspiration for this recipe comes from a desire to create the perfect Lemon Pound Cake – one that’s intensely lemony, incredibly moist, and has a beautiful, golden crust. I wanted a recipe that was both reliable and delicious, with a simple glaze that adds extra zing.

This cake is a celebration of lemon in all its glory. It’s a way to brighten up any day and bring a touch of sunshine to your table. It is a refreshing dessert.

Simple and delicious, this is a perfect cake.

Nostalgic Appeal

Pound cake, in general, has a long and storied history, and for many, it evokes feelings of nostalgia and home-baked goodness. Lemon Pound Cake, with its bright, refreshing flavor, adds a touch of sunshine to those classic memories.

It’s a cake that’s often associated with family gatherings, potlucks, and special occasions. The simple elegance of a Bundt cake, drizzled with a vibrant glaze, makes it a welcome addition to any dessert table.

This recipe aims to capture that nostalgic appeal while providing clear, step-by-step instructions for making a truly exceptional Lemon Pound Cake. It is a perfect dessert for any occasion.

Easy to bake, and full of flavour.

Homemade Focus

As always, I’m a firm believer in the power of homemade. While store-bought pound cakes might offer convenience, they simply can’t compare to the flavor, texture, and aroma of a cake baked from scratch.

Every element of this Lemon Pound Cake, from the buttery, lemon-infused cake to the tangy-sweet glaze, is made with care and attention to detail. We’re using simple, high-quality ingredients and classic techniques to create a cake that’s truly special.

Making a cake from scratch allows you to control the ingredients and ensure that every component is perfectly balanced. It’s a rewarding experience that results in a dessert that’s far superior to anything you can buy.

Baking at home, is a rewarding experience.

Flavor Goal

The primary flavor goal for this Lemon Pound Cake is, of course, a vibrant, intense lemon flavor! I want the lemon to be the star, shining through in every bite. The cake itself should be moist and tender, with a dense, yet delicate crumb.

The combination of lemon zest and lemon-lime soda in the batter creates a multi-layered lemon experience. The zest provides the aromatic oils, while the soda adds a subtle tang and helps to create a light and airy texture.

The glaze adds another layer of lemon flavor, along with a touch of sweetness that perfectly complements the cake. The overall effect is a cake that’s both refreshing and satisfying, a perfect balance of sweet and tart.

The perfect balance, for lemon lovers.

Ingredient Insights

For the Cake:

• Salted Butter (Softened): Provides richness, flavor, and tenderness to the cake. Softened butter is essential for proper creaming with the sugar. Using salted butter adds a subtle salty note that balances the sweetness.
• Granulated Sugar: Sweetens the cake and contributes to its light and fluffy texture.
• Large Eggs: Add richness, structure, and moisture. Room temperature eggs incorporate more easily into the batter.
• Salt: Enhances the other flavors and balances the sweetness.
• All-Purpose Flour: Provides the structure for the cake. I use unbleached all-purpose flour.
• Lemon-Lime Soda: A secret ingredient that adds a subtle tang and helps to create a light and airy texture. The carbonation in the soda acts as a leavening agent.
• Lemon Zest: Provides the intense, aromatic lemon flavor. Use freshly grated zest for the best results.

For the Glaze:

• Powdered Sugar (Sifted): Provides the sweetness and smooth texture for the glaze. Sifting the powdered sugar prevents lumps.
• Lemon Zest (Dried): Adds another layer of lemon flavor to the glaze. Drying the zest intensifies its flavor and prevents it from clumping in the glaze.
• Fresh Lemon Juice: Provides the tangy flavor for the glaze. Freshly squeezed lemon juice is always best.
• Salt: Enhances the flavor and balances the sweetness.
• Water: Thins the glaze to the desired consistency.

Essential Equipment

• 10-Cup Bundt Pan: The classic shape for pound cake. A Bundt pan with good nonstick coating is recommended.
• Electric Mixer (Stand Mixer or Hand Mixer): For creaming the butter and sugar and beating the batter.
• Large Bowl:
• Medium Bowl: For mixing the dry ingredients.
• Whisk: For combining dry ingredients and for making the glaze.
• Rubber Spatula: For scraping down the sides of the bowl.
• Wire Rack: For cooling the cake completely after baking.
• Plate For drying lemon zest.

Ingredients

For the Cake:

• Cooking spray
• 3 sticks salted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 1/4 tsp. salt
• 3 cups all-purpose flour
• 1 cup lemon-lime soda
• 3 Tbsp. grated lemon zest (from 2 to 3 lemons)

For the Glaze:

• 2 Tbsp. grated lemon zest (from about 2 lemons)
• 2 cups powdered sugar, sifted
• 2 Tbsp. fresh lemon juice, plus more if needed
• 1/4 tsp. salt
• 1 Tbsp. water

Step-by-Step Instructions

1. Prepare the Oven and Pan:

• Preheat the oven to 325°F (160°C).
• Thoroughly coat a 10-cup Bundt pan with cooking spray. This is crucial for ensuring the cake releases cleanly from the pan.

2. Cream Butter and Sugar:

• In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. This step is essential for creating a light and airy cake.

3. Add Eggs and Salt:

• Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
• With the mixer on medium-low speed, add the salt.

4. Add Flour:

• Mix in the flour 1 cup at a time, mixing after each addition.

5. Add Soda and Zest:

• With the mixer on low speed, mix in the lemon-lime soda and then the lemon zest.
• Scrape down the sides of the bowl and mix again to ensure everything is well combined.

6. Bake the Cake:

• Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.
• Smooth the top of the batter with a spatula.
• Bake until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.

7. Cool the Cake:

• Let the cake cool in the pan on a wire rack for 15 minutes.
• Carefully turn out the cake onto the wire rack and let cool completely, about 2 hours.

8. Make the Glaze:

• While the cake is cooling, prepare the glaze. Spread out the lemon zest on a plate and air-dry for about 30 minutes. This intensifies the lemon flavor.
• Combine the sifted powdered sugar, dried lemon zest, lemon juice, salt, and water in a medium bowl.
• Gently whisk until thick but pourable, thinning with a little more lemon juice if needed.

9. Glaze and Serve:

• Place the cooled cake on a cake stand or platter.
• Use a large spoon to drizzle the glaze all over the cake, allowing it to drip down the sides.
• Let the glaze set for at least 15 minutes before slicing and serving.

Troubleshooting

• Cake Sticks to the Pan: Make sure to thoroughly grease the Bundt pan with cooking spray, paying special attention to any intricate details. Also, be sure to let the cake cool in the pan for the specified time before inverting it.
• Cake is Dry: This could be due to overbaking, too much flour, or not enough liquid. Make sure to measure the flour accurately (spoon and level method), and don’t overbake.
• Cake is Dense: This could be due to not creaming the butter and sugar long enough, or overmixing the batter after adding the flour. Make sure to cream the butter and sugar until light and fluffy, and mix the batter gently after adding the flour.
• Glaze is too thick/thin Adjust with lemon juice or powdered sugar.

Tips and Variations

• Use Fresh Lemon: Freshly squeezed lemon juice and freshly grated lemon zest will give you the best flavor.
• Don’t Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
• Add Poppy Seeds: For a classic Lemon Poppy Seed Cake, add 1/4 cup of poppy seeds to the batter along with the lemon zest.
• Make it a Layer Cake: This recipe can be adapted for a layer cake. Divide the batter between two 9-inch round cake pans and adjust the baking time accordingly.
• Add berries: Fresh berries are delicious with lemon.

Serving and Pairing Suggestions

• Serve at Room Temperature: This cake is best served at room temperature, as the flavors are more pronounced.
• With a Cup of Tea or Coffee: A classic pairing! The bright lemon flavor complements a warm beverage perfectly.
• With a Dollop of Whipped Cream: Adds a touch of extra richness and creaminess.
• With a glass of milk:

Nutritional Information

(Note: This is an estimated nutritional breakdown.) Per Serving (assuming 12 slices):

• Calories: 400-450
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 100-120mg
• Sodium: 250-300mg
• Total Carbohydrates: 50-55g
• Dietary Fiber: 1-2g
• Sugars: 35-40g
• Protein: 5-6g

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Recipe Summary and Q&A

Summary: This Lemon Pound Cake recipe features a moist, tender cake infused with lemon zest and lemon-lime soda, topped with a tangy-sweet lemon glaze. The process involves creaming butter and sugar, adding eggs and flavorings, alternating dry and wet ingredients, baking in a Bundt pan, cooling, and glazing.

Q&A:

• Q: Can I use bottled lemon juice?
  • A: Freshly squeezed lemon juice is highly recommended for the best flavor. Bottled lemon juice can have a slightly artificial taste.
• Q: Can I make this cake ahead of time?
  • A: Yes! This cake can be made a day or two in advance and stored, covered, at room temperature. The glaze can be made ahead as well and stored separately.
• Q: Can I use a different type of pan?
• A: A bundt pan is recommended.
• Q: How long can I store this cake?
  • A: Store the cake in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week.
• Q: Can it be frozen?
• A: Yes.