Prepare to embark on a culinary journey that will transform your baking game forever! This Ultimate Lemon Pound Cake is not just a dessert; it's a slice of sunshine that will make your taste buds dance with pure, citrusy delight. Imagine a perfectly moist, tender cake bursting with bright lemon flavor, crowned with a tantalizing glaze that will have everyone begging for your recipe. Whether you're a seasoned baker or a kitchen novice, this foolproof recipe promises to deliver a show-stopping dessert that looks and tastes like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 80 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium-high speed. Beat for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even incorporation. Mix in the fresh lemon zest and lemon juice until fully combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 55-65 minutes. To test for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- For the lemon glaze, whisk together powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth. The glaze should be thick but pourable.
- Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to naturally drip down the sides. Let the glaze set for 10-15 minutes before serving.
- Slice and serve the pound cake at room temperature. For best flavor and texture, store covered at room temperature for up to 3 days.
Tips
- Room Temperature Magic: Ensure all ingredients, especially butter, eggs, and lemon juice, are at room temperature. This helps create a smoother, more evenly mixed batter.
- Zest Like a Pro: When zesting lemons, only remove the bright yellow outer layer. Avoid the white pith, which can add bitterness to your cake.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake instead of a tender crumb.
- Pan Preparation is Key: Thoroughly grease and flour your pan to ensure the cake releases perfectly. Consider using a baking spray with flour for extra insurance.
- Oven Accuracy Matters: Use an oven thermometer to ensure your oven is at the exact temperature. Pound cakes are sensitive to temperature variations.
- Cooling Technique: Let the cake cool in the pan for 15 minutes before removing. This helps the cake set and prevents breaking.
- Glaze Consistency: If your glaze is too thick, add lemon juice a few drops at a time. If it's too thin, add powdered sugar gradually.
- Storage Tip: For maximum moisture, store the cake in an airtight container at room temperature and enjoy within 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 62g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 115mg
