For the Love of Lemon Pound Cake!

Food

Sep 4

LOVE LOVE LOVE Lemons! Lemon pound cake is the ultimate dessert for lemon lovers! It is so moist and rich in flavor with just the right amount of sweetness. It is made with fresh squeezed lemon and zest that really brings quality texture and flavor. This cake is delicious all year round!

One of the reasons I was excited to find this recipe is that it does not use sour cream. Most lemon cake or muffin recipes use sour cream. Now sour cream is fantastic in cake, but for my family I have needed to be able to use dairy substitutes at times. And let’s face it, there is nothing like fresh sour cream. So this recipe called for milk and butter. I use a non dairy milk and non dairy Earth Balance butter. It was fantastic! I feel like there is most always a way to make it work whatever the dietary needs. We love baking cakes and bringing them to the neighbors, and of course having enough for us to eat. I like to slice the cake and wrap the pieces in cute wrapping depending on the season or holiday. Then I add a little gift tag. People love to get special surprises!

HOW TO MAKE MOIST LEMON POUND CAKE

Step 1: To make the cake, whisk together flour, salt and baking powder. Set the mixture aside.
Step 2: Cream together butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Or you can use a hand mixer. Sometimes I just go right to the hand mixer because it is easier for me to get all the areas I need to and I enjoy it. It feels old fashioned. Beat until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing well after each addition. Add the lemon zest and juice and mix until combined.
Step 3: With the mixer on low speed, add one third of the flour mixture followed by half of the milk. Repeat, mixing each mixture until combined. Finish by adding the last third of the flour mixture and mix until just incorporated. Do not over mix!
Step 4: Pour the cake batter into a 5-inch by 9-inch loaf pan lined with parchment paper and nonstick cooking spray. Bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out with little to no crumbs on it.

You can use bottled lemon juice in a pinch. Keep in mind that the flavor might not be as strong since you won’t have fresh lemon zest. I highly recommend using fresh lemon juice whenever possible.

You can use traditional lemons or Meyer lemons for this recipe.

After the cake is baked and completely cooled, it is time to make the glaze. The sweet and tart lemon glaze adds extra delight of lemon flavor without over doing it.

LEMON GLAZE

To make the glaze, whisk together confectioners’ sugar and fresh lemon juice until no clumps remain. The consistency should be thin enough to drizzle. If necessary, add another teaspoon of lemon juice.

Spoon the icing glaze over the cooled pound cake and serve. I add more fresh lemon zest for extra beauty and flavor - Some in the glaze and a few sprinkles on top. :)

The kids LOVE squeezing the fresh lemons. They each get their own bowl and have their own little spoon to pick out the seeds. The smell of lemons is said to boost mood. Mmmm… It brings joy just smelling it. They end up licking the already squeezed l… — The kids LOVE squeezing the fresh lemons. They each get their own bowl and have their own little spoon to pick out the seeds. The smell of lemons is said to boost mood. Mmmm… It brings joy just smelling it. They end up licking the already squeezed lemons. ;) Gotta love it!

Mmmm the smell of fresh baked cake is like none other!

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Instructions

Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, salt and baking powder. Set aside.
In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter, shortening and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add lemon zest and lemon juice, and mix until combined, about 30 seconds.
With the mixer on low, add one third of the flour mixture followed by half of the milk. Repeat letting each ingredient mix until mostly combined. Finish by adding the last third of flour mixture and mix just until incorporated. Avoid over mixing.
Pour cake batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Let cake cool for 10 minutes in the pan, then use the parchment paper to lift the pound cake out of the pan and cool completely on a wire rack.
To make the glaze, whisk together confectioners' sugar and fresh lemon juice until no lumps remain and a drizzle consistency is reached. If necessary, add another teaspoon of lemon juice. I add fresh lemon zest to the glaze and sprinkle some on top of the cake. Spoon glaze over the cooled pound cake and serve. Store covered at room temperature for 3 to 4 days.

Notes

The batter may look slightly curdled after adding the lemon juice. That is okay! Quickly move on to the next step and the cake will turn out beautifully.
The recipe calls for butter AND shortening. Yes, butter is a type of shortening and you can use all butter for this recipe, if desired.

Lemon Pound Cake Recipe:

Ingredients

For the cake:

1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter , room temperature
1/4 cup butter or shortening, room temperature
1 1/2 cups granulated sugar (I like to use less about 1c)
3 large eggs
3 tablespoons fresh lemon juice, strained
1 tablespoon lemon zest
1/2 cup milk

For the glaze:

1 cup confectioners' sugar, sifted
2 tablespoons fresh lemon juice, strained
Lemon zest for garnish, optional (I put some in the glaze as well)

Keep a copy of this recipe in your favorite recipe book and enjoy this lemon pound cake for years to come! Original recipe found HERE. Courtesy of Spoonful of Flavor. :)