If you’re looking for a delightful treat that’s sure to brighten your day, look no further than this Moist Lemon Pound Cake recipe! This cake is perfect for any occasion, whether it’s a family gathering, a cozy afternoon tea, or just a sweet snack at home. With its zesty lemon flavor and soft, buttery texture, it’s a recipe worth trying. Let’s dive in!
Ingredients List
Gather these simple ingredients to create your delicious lemon pound cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- Zest of 2 large lemons
- 1/4 cup fresh lemon juice
Step-by-Step Instructions
Time to get baking! Follow these easy steps to create your lemon pound cake.
- Preheat your oven: Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Prepare your baking pan: Grease a 9×5 inch loaf pan with butter or cooking spray. You can also line it with parchment paper for easy removal later.
- Mix the butter and sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
- Add the eggs: One at a time, add the eggs to the butter and sugar mixture, beating well after each addition. Don’t forget to scrape the sides of the bowl!
- Add vanilla: Stir in the vanilla extract to add an extra layer of flavor.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix it all together: Gradually add the dry ingredients into the wet mixture, alternating with the sour cream. Start and end with the flour mix. Mix until just combined; do not overmix!
- Add zest and juice: Gently fold in the lemon zest and lemon juice until evenly distributed throughout the batter.
- Pour into the pan: Pour the batter into your prepared loaf pan and smooth the top with a spatula.
- Bake: Place the cake in the preheated oven and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips for Better Results
Here are some simple tips to ensure your lemon pound cake turns out perfectly:
- Room temperature ingredients: Always use eggs and butter at room temperature for a better texture.
- Measure accurately: Use the spoon and level method for measuring flour to avoid a dense cake.
- Don’t overmix: Mix until just combined to keep the cake light and fluffy.
- Check for doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time.
- Store properly: Keep your cooled cake wrapped in plastic wrap to keep it moist for several days.
Variations (Optional Add-ons)
Feel free to customize your lemon pound cake with these fun variations:
- Blueberry Lemon Pound Cake: Fold in a cup of fresh or frozen blueberries for a fruity twist.
- Glazed Lemon Pound Cake: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled cake.
- Herbal Infusion: Add a teaspoon of dried lavender or rosemary for a unique flavor.
Serving Suggestions
When it’s time to serve your delicious lemon pound cake, consider these ideas:
- Slice the cake and serve it on a pretty plate with a dollop of whipped cream.
- Pair it with fresh berries for a colorful and refreshing touch.
- Enjoy it with a cup of tea or coffee for a cozy afternoon treat.
Conclusion
Now that you have this simple and delightful Moist Lemon Pound Cake recipe, it’s time to get baking! With its bright flavor and soft texture, this cake is sure to bring joy to your kitchen. Gather your ingredients, follow the steps, and enjoy the sweet aroma filling your home. Happy baking!