Introduction
Welcome to the delightful world of baking! In this article, we will explore the delectable realm of Yummy Easy Lemon Pound Cake. This classic dessert is a perfect combination of tangy lemon flavor and buttery richness, making it a favorite for gatherings, celebrations, or simply as a treat for yourself. Whether you are a seasoned baker or just starting your baking journey, this recipe is sure to impress your taste buds and those of your loved ones.
Ingredients
To create this mouthwatering Lemon Pound Cake, you will need the following ingredients:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1/3 cup fresh lemon juice
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup sour cream
– For the glaze: 1 cup powdered sugar and 2-3 tablespoons lemon juice
Steps
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream.
6. Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Variations
There are endless ways to customize this Lemon Pound Cake recipe to suit your preferences:
– Add poppy seeds for a Lemon Poppy Seed Pound Cake variation.
– Drizzle a lemon glaze over the cooled cake for extra sweetness.
– Top the cake with fresh berries or a dollop of whipped cream for a fruity twist.
– Experiment with different citrus flavors like orange or lime for a unique twist on the classic recipe.
Tips
Here are some handy tips to ensure your Lemon Pound Cake turns out perfect every time:
– Use room temperature ingredients for smoother blending and a lighter texture.
– Do not overmix the batter to avoid a dense cake.
– Zest the lemons before juicing them for easier preparation.
– Let the cake cool completely before adding the glaze for a beautiful finish.
Conclusion
Congratulations! You have now mastered the art of creating a scrumptious Yummy Easy Lemon Pound Cake. Whether you enjoy it with a cup of tea in the afternoon or as a dessert after dinner, this cake is sure to brighten your day with its refreshing citrus flavor and buttery goodness. Share this delightful treat with friends and family, and watch as they savor every bite of this homemade masterpiece.
FAQs
Q: Can I use margarine instead of butter in this recipe?
A: While butter is recommended for its rich flavor, you can substitute margarine if needed. Just ensure it is suitable for baking.
Q: How should I store the leftover cake?
A: Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer shelf life.
Q: Can I freeze the Lemon Pound Cake?
A: Yes, you can freeze the cake (without the glaze) for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
🤤🍋🔥 Yummy Easy Lemon Pound Cake
A delightful and delectable Lemon Pound Cake with a perfect combination of tangy lemon flavor and buttery richness. This classic dessert is great for gatherings, celebrations, or as a sweet treat for any occasion.
Ingredients
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1 cup unsalted butter, softened
-
2 cups granulated sugar
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4 large eggs
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1/3 cup fresh lemon juice
-
1 tablespoon lemon zest
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2 cups all-purpose flour
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1/2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
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1/2 cup sour cream
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1 cup powdered sugar
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2-3 tablespoons lemon juice
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
-
In a large bowl, cream together the butter and sugar until light and fluffy.
-
Beat in the eggs one at a time, then stir in the lemon juice and lemon zest.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Gradually mix the dry ingredients into the wet ingredients, alternating with the sour cream.
-
Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Prepare the glaze by mixing powdered sugar and lemon juice. Drizzle over the cooled cake.
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Slice and serve the delicious Lemon Pound Cake.
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Store leftover cake wrapped in plastic wrap or an airtight container at room temperature or in the refrigerator.
