The Perfect Lemon Pound Cake

Lemon pound cake is rich and moist with a bright and refreshing lemon flavor.

Moist on the inside, with a golden outer crust with a crisp texture. Lemon pound cake is a classic cake perfect for any occasion, from afternoon tea to an elegant dinner.

However,  as the word “pound” describes, the four main ingredients are all added to one pound. Essential ingredients that are easily found in your pantry.

The France cousin, we call it a “quatre-quarts” or four quarters.

To determine the amount of butter, milk, flour, and sugar needed, weigh the eggs first to determine how much of the other ingredients you will need.

Using the above method, I have been making pound cakes all my life.

In this Article

What is a pound cake?

A pound cake is a type of cake that is made traditionally with a pound of each of flour, butter, eggs, and sugar.

Generally bakes in a loaf pan, but you can be creative and enjoy one of the new baking shapes available today. My head spins at the beauty of all of them.

The pound cake dates back to the 1700s.

The pound cake is also known by many names such as Madeira Cake, Yellow Cake, or simply Loaf Cake.

What is the secret to a good pound cake?

Although a straightforward recipe, here are a few essential tips to achieve the perfect pound cake.

Use an equal amount for all your ingredients.

Start with the weight of the eggs, which determines the weight of the following ingredients. Remember, four equal parts.

The eggs and butter should be at room temperature as well. This will allow for properly creaming the ingredients together until light a fluffy. Cream like and tastes so good.

Do not overmix your batter, as it is one of the leading causes for the cake to become tough and dry.

Bake your cake at the right temperature, which is most important.

Not all ovens are the same. Therefore, the amount of baking varies from oven to oven and for high temperatures. You know your oven best, therefore use my time as a guide.

To determine if your lemon pound cake recipe is done, insert a knife or long wooden stick in the center, and if it comes out clear, it is done.

Recipe variations

Change the flavors around by adding the following:

• Vanilla – add a couple of drops of vanilla
• Lemon zest and juice – When adding the lemon juice be cautious as not to create too much of a liquid batter.
• Chocolate – split the cream content in two bowls and add the chocolate to one bowl. Once you are ready to pour into your baking dish, add one large scoop of regular and one scoop of chocolate intermittently. When done with a knife or the handle of a cooking tool, gently stir to create an internal pattern.
• Dry fruits – I am fond of raisins, cranberries, and dates. Chop them up and ensure they are distributed evenly into your batter.

Baking tips and step-by-step instructions to make this delicious Lemon Pound Cake

Like with all my recipes, and mainly with baking, have all your ingredients ready to go before starting.

• Bring the eggs and butter to room temperature before starting the process.
• Preheat the oven as it has to be ready when you finish your cake.
• Start by fast beating the butter, sugar, and lemon zest. Scrape the sides as you go along. It should be creamy.
• Add one egg at a time and whisk well after each egg has been added.
• Lower the speed and add the flour gradually to the egg mixture. Lowering the speed will prevent the flour from spreading all over your counter.
• Be generous when using spray or butter and flour to line your mold. You do not want to have any untouched corners, and when you go to unmold your cake, a small piece is still attached to the mold.
• Bake for about one hour before inserting your toothpick to test if it is ready.
• Let it rest above a cooling rack for about 10 minutes. Unmold over the rack and let it cool off entirely before enjoying it.

What goes well with your lemon pound cake

It is a very versatile cake that goes well with tea and coffee.

• Of course, you always enjoy fresh fruits with chantilly or chantilly by itself.

• A fresh berries mix is fantastic as well.

• Let’s not forget the ice cream, a huge scoop over it with some fresh fruits. You can thank me later.

Have fun and create your favorite side companion to this straightforward yet very delicious dessert.

Storage

Before wrapping it with clear plastic or putting it under a cake stand cloche, ensure your dessert is completely cooled off.

It will last a few days at room temperature or in the refrigerator.

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Originally published on July 20, 2020.