Lemon pound cake is a classic dessert loved by many for its light texture, tangy citrus flavor, and sweet buttery taste. Whether you’re preparing it for a family gathering, a special occasion, or simply craving a delicious treat, lemon pound cake is always a crowd-pleaser. This cake, known for its dense yet moist crumb, is made with simple ingredients but delivers an unforgettable taste. In this article, we will provide a comprehensive guide on how to make the perfect lemon pound cake, including a cooking time table, internal temperature guide, steps for best results, tips for cooking, and common mistakes to avoid.
Ingredients for Lemon Pound Cake
To bake a lemon pound cake, you’ll need the following ingredients:
- 1 and 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1 and 1/2 cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons lemon zest (from about 2 lemons)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, at room temperature
For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice (freshly squeezed)
Cooking Time Table for Lemon Pound Cake
| Step | Time Estimate |
|---|---|
| Preheat the oven | 10 minutes |
| Prepare the batter | 15 minutes |
| Bake the cake | 60-70 minutes |
| Cool the cake | 15-20 minutes |
| Prepare the glaze | 5 minutes |
| Glaze the cake | 5 minutes |
| Total Time | 95-105 minutes |
Internal Temperature Guide
When baking a pound cake, it’s important to ensure that the cake is fully cooked inside. The internal temperature of a fully baked lemon pound cake should reach 200°F (93°C). This indicates that the cake is properly baked with a firm, moist crumb. To check the internal temperature, insert an instant-read thermometer into the center of the cake. If the temperature reads 200°F (93°C) and a toothpick comes out clean, your lemon pound cake is done.
Steps for Best Results
- Preheat the Oven and Prepare the Pan Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a slight overhang for easy removal. This will help the cake come out of the pan without sticking.
- Mix the Dry Ingredients In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agents are evenly distributed, preventing uneven rising in your cake.
- Cream the Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed for about 3-4 minutes. This process is crucial for incorporating air into the batter, which helps the cake rise and become light.
- Add the Eggs Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl to ensure even mixing. This step helps to create a smooth batter.
- Add the Lemon Zest and Juice Stir in the freshly grated lemon zest and lemon juice. These ingredients will infuse the cake with a fresh, tangy flavor that’s characteristic of lemon pound cake.
- Add the Dry Ingredients and Buttermilk Gradually add the dry ingredients to the batter, alternating with the buttermilk. Start and end with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Pour the Batter into the Pan Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly. This ensures an even rise as the cake bakes.
- Bake the Cake Bake the lemon pound cake in the preheated oven for about 60-70 minutes. Check the cake for doneness by inserting a toothpick or cake tester into the center. It should come out clean or with just a few crumbs attached. If the top is browning too quickly, you can tent the cake with foil to prevent over-browning.
- Cool the Cake Once baked, allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack. Let the cake cool completely.
- Prepare the Glaze While the cake is cooling, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the consistency by adding more lemon juice if needed. The glaze should be thin enough to drizzle but thick enough to coat the cake.
- Glaze the Cake Once the cake has cooled completely, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
- Serve and Enjoy Slice the lemon pound cake into thick slices and serve it as a dessert or with a cup of tea. Enjoy the tangy, refreshing flavor with a light and moist texture.
Tips for Cooking Lemon Pound Cake
- Use Room Temperature Ingredients: Make sure that the butter, eggs, and buttermilk are at room temperature before starting. This helps create a smooth batter and ensures the cake rises evenly.
- Don’t Overmix the Batter: Overmixing can lead to a dense cake. Mix the batter just until all ingredients are combined to avoid this issue.
- Sift the Dry Ingredients: Sifting the flour, baking powder, and salt helps eliminate any lumps and ensures even distribution of the dry ingredients throughout the batter.
- Let the Cake Cool Before Glazing: Allow the cake to cool completely before glazing to prevent the glaze from melting into the cake.
- Make a Double Batch: If you’re serving a large crowd, consider doubling the recipe and baking in two loaf pans or a larger bundt pan for a more impressive presentation.
Common Mistakes to Avoid
- Not Greasing the Pan Properly: Not greasing the pan well enough can result in a cake that sticks. Be sure to grease the pan thoroughly or use parchment paper for easy removal.
- Overmixing the Batter: Overmixing can result in a tough, dense pound cake. Mix only until the ingredients are combined to ensure a light texture.
- Not Testing for Doneness: Pound cakes can appear done on the outside, but still be raw in the center. Always use a toothpick or kitchen thermometer to check for doneness.
- Not Using Fresh Lemons: Using bottled lemon juice can result in a less vibrant flavor. Always opt for fresh lemons for zest and juice to achieve the best citrus flavor.
- Skipping the Glaze: While optional, the glaze adds a delightful sweetness and enhances the lemony flavor of the cake. Don’t skip it if you want to elevate your lemon pound cake!
Conclusion
Making a lemon pound cake is a rewarding experience that yields a moist, flavorful dessert that everyone will enjoy. By following these steps for the best results, keeping track of the cooking time, and ensuring the cake reaches the correct internal temperature, you’ll end up with a delicious and impressive treat. Remember to avoid common mistakes, and don’t forget the tips for cooking to get that perfectly light and tangy lemon flavor. Enjoy every slice!