Why make this recipe
Soft Lemon Pound Cake is a delightful treat, perfect for any occasion. Its zesty flavor and buttery texture make it a favorite among friends and family. This cake is not only easy to make, but it also brings a warm, inviting atmosphere to your kitchen. If you’re looking to impress without a lot of fuss, this recipe might just be your new go-to. Many love to pair it with a cup of tea or coffee, making it a delightful afternoon snack.
How to make Soft Lemon Pound Cake
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon 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 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extracts.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the lemon zest and juice.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to serve Soft Lemon Pound Cake
Soft Lemon Pound Cake can be enjoyed plain or with a light dusting of powdered sugar. You might also want to add a side of fresh berries or a scoop of whipped cream for an extra touch of sweetness. Another delightful option is to drizzle a simple glaze made from lemon juice and powdered sugar over the top.
How to store Soft Lemon Pound Cake
To keep your Soft Lemon Pound Cake fresh, store it in an airtight container at room temperature for up to three days. You can also wrap it in plastic wrap and refrigerate it for up to a week. For longer storage, consider freezing slices of the cake in a freezer-safe bag; they can last for up to three months and taste just as delicious upon thawing.
Tips for Soft Lemon Pound Cake
For a more intense lemon flavor, consider using both lemon zest and lemon oil in the batter. Additionally, make sure all your ingredients are at room temperature for the best mixing results. If you want to learn more about lemon cakes, you can check out this Italian lemon pound cake recipe for a delightful variation.
FAQs
Q: Can I use a different pan for this recipe?
A: Yes, you can use a loaf pan instead of a bundt pan. Just adjust the baking time accordingly.
Q: Is there a way to make this cake gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend, but make sure to check for proper ratios.
Q: Can I add poppy seeds to the batter?
A: Absolutely! Adding poppy seeds can give the cake a nice crunch and variation in texture.
Soft Lemon Pound Cake
- Total Time: 85 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A delightful and zesty soft lemon pound cake perfect for any occasion, pairs well with tea or coffee.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon 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 lemons
- 1/4 cup fresh lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Cream the butter and sugar until light and fluffy in a large mixing bowl.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and lemon extracts.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the lemon zest and juice.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a more intense lemon flavor, use both lemon zest and lemon oil. Ensure all ingredients are at room temperature for best results.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American