Lemon Pound Cake Is the Perfect Dessert to Make This Weekend

Introduction & Inspiration

Lemon Pound Cake is a classic for a reason. It’s a moist, tender cake with a bright, citrusy flavor that’s both comforting and refreshing. It’s the perfect dessert to make this weekend – or any day, really!

My inspiration for this recipe comes from a love of simple, yet flavorful, baked goods. Pound cake is a timeless dessert. Its dense texture and rich flavor make it a satisfying treat. I wanted the lemon to shine.

This particular recipe is designed to be relatively straightforward, yet still deliver a truly exceptional lemon pound cake. It’s about achieving that perfect balance of texture and flavor. With a vibrant lemon glaze.

I’ve always believed that baking should be an enjoyable and rewarding experience. This Lemon Pound Cake recipe embodies that philosophy. It’s a recipe that’s perfect for sharing with loved ones. Or for savoring a slice all to yourself with a cup of tea.

Nostalgic Appeal

Pound cake, in general, has a strong nostalgic appeal. It’s a dessert that often evokes memories of home baking. Of grandmothers’ kitchens, and of simple, comforting treats. It’s a classic.

The bright, sunny flavor of lemon adds to the nostalgic charm of this cake. It’s a reminder of summer days. Of picnics, and of refreshing lemonade. It is cheerful.

The dense, yet tender, texture of pound cake is incredibly satisfying. It’s a cake that feels both familiar and special. It’s perfect for any occasion.

This recipe is a way to connect with the past. To share memories and create new ones. It’s a dessert that’s sure to bring a smile to everyone’s face. It’s a crowd-pleaser.

Homemade Focus

This Lemon Pound Cake recipe is all about the homemade experience. Every element, from the cake to the glaze, is made from scratch. It’s about taking simple ingredients. Creating something special.

Making a pound cake from scratch is a rewarding process. It allows you to control the quality of the ingredients. You can ensure that every component is made with care and attention to detail. It is satisfying.

The act of creaming the butter and sugar, adding the eggs, and mixing in the flour and lemon zest is a therapeutic one. It’s a chance to slow down. Enjoy the simple pleasure of baking.

This homemade focus results in a pound cake that is far superior to anything store-bought. The flavors are brighter, the texture is more tender, and the satisfaction is immeasurable.

Flavor Goal

The flavor goal for this Lemon Pound Cake is a bright, vibrant lemon flavor that permeates both the cake and the glaze, balanced by a rich, buttery sweetness. We want intense lemon.

The cake itself should be moist and tender, with a dense yet delicate crumb. The lemon zest provides a burst of citrusy flavor that’s both refreshing and comforting.

The lemon-lime soda adds a subtle tang and helps to create a lighter texture. It’s a secret ingredient that enhances the overall flavor profile.

The glaze adds an extra layer of lemon flavor and sweetness, creating a beautiful finish that complements the cake perfectly. It’s the perfect touch.

The overall effect is a cake that’s both intensely lemony and incredibly satisfying. It’s a perfect balance of sweet, tart, and buttery flavors.

Ingredient Insights

Let’s take a closer look at the ingredients and why each one is important for this recipe. Understanding the role of each component is crucial. For baking success.

For the Cake:

• Cooking Spray: Essential for preventing the cake from sticking to the Bundt pan. I recommend using a baking spray that contains flour.
• Salted Butter (Softened): Provides richness, flavor, and tenderness to the cake. Softened butter is essential for proper creaming. Salted butter enhances the flavors.
• Granulated Sugar: Provides sweetness and contributes to the cake’s structure and texture. Regular white sugar is the standard choice.
• Large Eggs: Add richness, structure, and moisture to the cake. Use room-temperature eggs for best results.
• Salt: Enhances the sweetness and balances the flavors. A small amount of salt is crucial in baking, even when using salted butter.
• All-Purpose Flour: Provides the structure of the cake. All-purpose flour is the standard choice for pound cake.
• Lemon-Lime Soda: Adds a subtle tang and helps to create a lighter texture in the cake. It’s a secret ingredient that makes a difference.
• Grated Lemon Zest: Provides the vibrant lemon flavor that defines this cake. Use freshly grated zest for the best results.

For the Glaze:

• Grated Lemon Zest (Air-Dried): Adds an intense lemon flavor to the glaze. Air-drying the zest helps to concentrate the flavor.
• Powdered Sugar (Sifted): Provides the sweetness and structure of the glaze. Sifting the powdered sugar ensures a smooth glaze.
• Fresh Lemon Juice: Adds a tangy flavor and thins the glaze to the desired consistency. Freshly squeezed lemon juice is always best.
• Salt: Enhances the sweetness and balances the flavors.
• Water: Used to adjust the consistency of the glaze.

Essential Equipment

Having the right tools makes the cake-baking process much smoother and more enjoyable. Here’s a list of the essential equipment. Good tools are an investment.

• 10-Cup Bundt Pan: This is the classic shape and size for this pound cake. A good quality Bundt pan is essential for even baking and easy release.
• Electric Mixer (Stand or Handheld): For creaming the butter and sugar and for beating the batter. A stand mixer is more convenient, but a handheld mixer works well.
• Mixing Bowls (Large and Medium): You’ll need a large bowl for the cake batter and a medium bowl for the glaze.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success. Use a proper set of measuring cups and spoons.
• Rubber Spatula: For scraping down the sides of the bowl and for folding in ingredients.
• Whisk: For combining the glaze ingredients.
• Cooling Rack: For cooling the cake completely. This allows air to circulate and prevents the cake from becoming soggy.
• Plate: For air-drying the lemon zest for the glaze.
• Cake Stand or Platter: For serving the finished cake.
• Zester: to grate the lemon.

List of Ingredients with Measurements

Here’s the complete list of ingredients with precise measurements for easy reference. Accuracy is key in baking. Always double-check.

For the Cake:

• Cooking Spray
• 3 sticks (1 1/2 cups) 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

Gather all your ingredients before you begin. This “mise en place” approach makes the baking process much more organized. It also helps prevent mistakes.

Step-by-Step Instructions

Now, let’s break down the process into clear, easy-to-follow steps. I’ll guide you through each stage. My goal is to make it simple.

Step 1: Prepare the Oven and Bundt Pan.

Preheat the oven to 325°F (160°C).

Thoroughly coat a 10-cup Bundt pan with cooking spray. Make sure to get into all the crevices of the pan.

Step 2: Cream the Butter and Sugar.

In the bowl of an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes.

This step is crucial for creating a tender crumb. The mixture should be pale and noticeably fluffy.

Step 3: Add the Eggs.

Add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl as needed.

Step 4: Add the Salt and Flour.

With the mixer on medium-low speed, add the salt.

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

Don’t overmix.

Step 5: Add the Soda and Lemon Zest.

With the mixer on low speed, mix in the lemon-lime soda.

Then, mix in the lemon zest.

Scrape down the sides of the bowl and mix again briefly.

Step 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 cake comes out clean, 70 to 75 minutes.

Baking time may vary depending on your oven. Start checking for doneness at 70 minutes.

Step 7: Cool the Cake.

Let the cake cool on a rack for 15 minutes.

Carefully turn out the cake onto the rack.

Let the cake cool completely.

Step 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 helps to concentrate 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.

Thin with a little more lemon juice if needed.

Step 9: Glaze the Cake.

Place the cooled cake on a cake stand or platter.

Use a large spoon to drizzle the glaze all over the cake. Let it drip down the sides.

Let the glaze set, about 30 minutes, before serving.

Troubleshooting

Even with careful preparation, things can sometimes go wrong. Here are some common problems and solutions. It’s good to be prepared.

Problem: Cake is dry. Solution: This could be due to overbaking, too much flour, or not enough liquid. Make sure you’re measuring the ingredients accurately. Check for doneness with a toothpick.

Problem: Cake is dense. Solution: This could be due to overmixing, not creaming the butter and sugar properly, or using cold ingredients. Make sure to cream the butter and sugar until light and fluffy. Use room-temperature eggs. Don’t overmix the batter.

Problem: Cake stuck to the pan. Solution: Make sure you generously grease the Bundt pan with cooking spray, especially one that contains flour.

Problem: Glaze is too thick or too thin. Solution: Adjust the consistency of the glaze by adding more powdered sugar (to thicken) or more lemon juice (to thin). Add small amounts at a time.

Problem: Cake is sunk. Solution: Dont open the oven door during baking.

Tips and Variations

Here are some tips and variations to customize your Lemon Pound Cake. I encourage creativity. Experiment and have fun.

Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the cake batter. This enhances the citrus notes.

Variation: Substitute orange zest and juice for the lemon for an orange pound cake. This creates a different, but equally delicious, flavor profile.

Tip: Add a layer of lemon curd to the center of the cake for an extra burst of lemon flavor and a creamy texture. This is a decadent addition.

Variation: Use a different type of glaze, such as a cream cheese glaze or a simple powdered sugar glaze with milk instead of lemon juice. Variety is good.

Tip: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.  

Serving and Pairing Suggestions

This Lemon Pound Cake is delicious on its own. Here are some serving ideas. To elevate the experience.

Serve slices of cake at room temperature with a cup of hot tea or coffee. The warmth of the beverage complements the bright lemon flavor.

Pair with a glass of iced tea or lemonade for a refreshing combination. This is perfect for a summer day.

Serve as a dessert for a brunch, afternoon tea, or potluck. It’s a crowd-pleasing dessert.

Offer a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch of indulgence.

Nutritional Information

Per Serving (1 slice):

Calories: 450

Fat: 22g

Saturated Fat: 13g

Cholesterol: 115mg

Sodium: 280mg

Carbohydrates: 60g

Fiber: 1g

Sugar: 42g

Protein: 5g

Please keep in mind these are only estimated values

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions. I want to provide all the information you need. My goal is your baking success.

Recipe Summary:

1. Preheat oven to 325°F (160°C). Prepare a 10-cup Bundt pan.
2. Cream butter and sugar. Beat in eggs one at a time.
3. Add salt and flour, mixing after each addition.
4. Mix in soda and lemon zest.
5. Bake for 70-75 minutes. Cool completely.
6. Make the glaze with dried lemon zest, powdered sugar, lemon juice, salt, and water.
7. Drizzle glaze over cooled cake. Let set.

Q&A:

Q: Can I use a different type of pan? A: Yes, you can use a loaf pan or two 8-inch round cake pans, but you’ll need to adjust the baking time.

Q: Can I substitute the lemon-lime soda? A: You can substitute club soda or ginger ale, but the flavor will be slightly different.

Q: Can I make this cake ahead of time? A: Yes, you can bake the cake a day or two in advance and store it, tightly wrapped, at room temperature or in the refrigerator.

Q: How do I store leftover cake? A: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.  

Q: Can I freeze the cake A: yes.