Deliciously Tangy: Lemon Butter Pound Cake Recipe
It is with great pleasure that I present to you my most cherished recipe for Lemon Butter Pound Cake. This delightful dessert has been a family favorite for generations and I am overjoyed to share it with you.
This recipe is more than just a cake, it’s an experience. The lemon flavoring, combined with the rich buttery texture, will elevate your senses to new heights. One bite and you’ll feel as though you’re walking across the lush green fields of the English countryside while the sweet aroma of freshly baked lemon pound cake tickles your nose.
This cake is perfect for any occasion, whether you’re celebrating a special event, indulging in a Sunday morning breakfast, or simply craving something scrumptious to satisfy your sweet tooth. With its unique blend of ingredients and easy-to-follow instructions, this Lemon Butter Pound Cake recipe will soon become a firm favorite in your house too!
Join me on a culinary adventure as we delve into the world of moist, tangy lemon pound cakes that are sure to tantalize your taste buds and leave you wanting more!
Why You’ll Love This Recipe
Greetings, dear readers!
I am delighted to share with you a recipe that is sure to be a crowd-pleaser, especially for those who have a sweet tooth. Allow me to introduce you to my Lemon Butter Pound Cake Recipe, which I am confident will become the star of your dessert table.
Why should you try this recipe, you may ask? Firstly, and most importantly, it’s all in the name – lemon! The zesty flavor of our yellow friend is a magnificent addition to any dessert, and it truly shines in this cake. Incorporating freshly squeezed lemon juice and grated lemon zest into the batter creates a burst of tangy flavor that perfectly offsets the sweetness of the other ingredients.
Secondly, this cake recipe calls for two types of butter – salted and unsalted. The combination of both butters creates a unique taste and texture that makes every bite of this cake absolutely divine. It is soft, moist and has just the right amount of crumbliness that only the best pound cakes can offer.
Finally, this recipe is easy to make and can be customized to fit your preferences. Whether you prefer a denser or fluffier cake, or if you want to add some personal touches like blueberries or raspberries on top, you are free to experiment with different ingredients until you find your perfect combination.
In conclusion, there are so many reasons why you’ll love my Lemon Butter Pound Cake Recipe. From the tangy lemon flavor to the perfect combination of salty and Unsalted butter, this recipe is a delicious treat that will leave your taste buds wanting more.
So what are you waiting for? Head into your kitchen and start baking!
Ingredient List
Here are the ingredients you will need to prepare this delightful Lemon Butter Pound Cake.
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 2 tsp white vinegar (helps to enhance the lemon flavor)
- 2 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp lemon zest
- 1 teaspoon vanilla extract
- 3 tablespoons fresh lemon juice
- 1 cup sour cream, room temperature
Note: Since this recipe uses both salted and unsalted butter, please make sure to read the instructions carefully.
Whether for a family gathering or special occasion, with these readily available ingredients, you’re well on your way to creating a moist and flavorful Lemon Butter Pound Cake that everyone is sure to love.
The Recipe How-To
Preparation Time: 30 minutes
Bake Time: 1 hour 15 minutes
Step 1: Prepare the Ingredients
- 1 cup unsalted butter (room temperature)
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 6 large eggs, room temperature
- 3/4 cup sour cream
- 2 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 2 cups granulated sugar
Ensure the butter is softened by keeping it at room temperature. Preheat the oven to 325 degrees Fahrenheit. Grease and flour a large bundt pan.
Step 2: Make the Batter
In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer or stand mixer, beat the butter until creamy for about 2 minutes. Add sugar gradually while continuing to mix until the mixture turns light and fluffy.
Add eggs one at a time to the mixture, beating each time and ensuring they mix well.
Add in lemon zest and sour cream then mix until fully combined.
Gradually add in flour mixture and continue mixing on low speed till fully combined.
Step 3: Bake the Cake
Pour batter into your prepared cake pan. Tap it firmly on your counter to remove any air bubbles that may be present in your batter.
Bake at 325 degrees Fahrenheit for about an hour and fifteen minutes until a toothpick inserted comes out clean.
Step 4: Finish Up
Remove from oven and cool in the pan over a wire rack for about 20-30 minutes.
After which turn out cake onto serving plate and allow cooling completely.
Sprinkle with powdered sugar if desired or serve with whipped cream or frosting if you wish.
Substitutions and Variations
If you’d like to experiment with different flavors or simply don’t have all of the ingredients on hand, there are a few substitutions and variations you can try with this lemon butter pound cake recipe.
1. Lemon Zest: If you’re short on lemons, feel free to skip the lemon zest. While it adds a lovely brightness to the cake, it’s not essential for the overall flavor.
2. Salted Butter: If you don’t have unsalted butter on hand, you can use salted butter instead. Simply omit the 1/2 teaspoon of salt that’s called for in the recipe.
3. Baking Powder and Baking Soda: Many pound cake recipes call for only one or the other of these leavening agents, but this recipe calls for both. If you’re missing one or the other, you can use just baking powder (use 3 teaspoons total) or just baking soda (use 1 teaspoon).
4. Sour Cream: Don’t have sour cream? You can use Greek yogurt instead. The texture will be slightly different, but it will still taste delicious.
5. Vanilla Extract: To give your pound cake a different flavor twist, try substituting almond extract or orange extract for the vanilla.
6. Cream Cheese Frosting: To take your lemon butter pound cake to the next level, try slathering it with cream cheese frosting instead of the simple glaze in the recipe. Just beat together 8 ounces of cream cheese with 1/2 cup of softened unsalted butter, then mix in 2 cups of powdered sugar and 1 tablespoon of fresh lemon juice.
With these substitutions and variations, you can create a new twist on this classic lemon butter pound cake recipe that’s uniquely yours.
Serving and Pairing
I dare say that a slice of this moist and tangy lemon butter pound cake is one of the finest afternoon treats one could indulge in. It’s perfect with a cup of English breakfast tea or coffee.
I suggest serving the cake warm, with a dollop of freshly whipped cream and a sprinkle of grated lemon zest on top. If you’re feeling fancy, you could also drizzle some lemon glaze over it.
For a delightful summer dessert, pair this lemon pound cake with some fresh raspberries or strawberries. Their sweetness complements the tartness of the lemon beautifully. You could also serve it alongside a scoop of vanilla ice cream to cut through the sharp lemon flavor.
This cake is also ideal for brunch parties or garden get-togethers. Slice it into thin pieces, arrange them on an elegant platter, and garnish with some edible flowers for a touch of beauty.
No matter-how-you-serve-it, the combination of the tangy lemon flavor and the buttery texture will have your guests coming back for seconds—and perhaps even begging you for the recipe!
Make-Ahead, Storing and Reheating
Dearest guests,
I understand that as a busy host, you may not have time to make your Lemon Butter Pound Cake Recipe all in one go. Fret not! With a few simple tips, you can make this delightful cake ahead of time, store it properly, and even reheat it later without sacrificing any of its delectable qualities.
Firstly, making the cake ahead of time is easy. Once your cake has cooled completely after baking, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. This will help retain moisture and prevent the cake from drying out. The cake can be stored at room temperature or in the refrigerator for up to 2-3 days.
When it comes time to serve, our lemon pound cake can be enjoyed at room temperature. Simply take it out of the refrigerator or container and let it sit out for a few hours before serving. It will taste just as moist and flavorful as when you first baked it.
If you prefer your cake slightly warm, there are a couple of easy ways to reheat it. One method is to preheat your oven to 350°F (180°C) and place your wrapped cake on the middle rack for about 10-15 minutes until it’s heated through. Alternatively, unwrap your pound cake and slice it into individual pieces before reheating them one by one in your microwave for about 20-30 seconds.
Whether you choose to make-ahead, store or reheat this Lemon Butter Pound Cake Recipe – I guarantee that each bite will bring memories of sunshine on a hot summer’s day!
Yours truly,
Your friendly chef
Tips for Perfect Results
In order to ensure that your Lemon Butter Pound Cake comes out perfectly, there are a few essential tips that you should follow.
Firstly, always make sure that all of your ingredients are at room temperature before you begin baking. Cold ingredients can result in an uneven batter and a dense cake.
Secondly, make sure to properly measure out your flour using the spoon-and-level method. This involves scooping flour into the measuring cup with a spoon and then leveling it off with a knife. This will help avoid over-packing the flour which can lead to a dry and heavy cake.
Thirdly, do not overmix your batter. Once all ingredients are incorporated, stop mixing to avoid over developing gluten which may cause the cake to be tough.
Fourthly, make sure to grease and flour your bundt pan thoroughly to avoid the cake sticking to the pan once baked.
Finally, allow ample time for the cake to cool in the pan once removed from the oven. This will help retain its shape and prevent it from breaking or crumbling apart when transferring it to a platter.
By following these simple yet crucial tips, you’ll be able to create a moist and delicious Lemon Butter Pound Cake that will surely impress your guests or family members.
Bottom Line
In conclusion, this lemon butter pound cake recipe is the perfect addition to your baking arsenal. It is easy to follow, uses simple ingredients, and produces a moist and flavorful cake that will be a hit with all ages. With its tangy lemon zest and sweet vanilla flavors, it is sure to brighten up any room and make your taste buds dance.
So why not give this recipe a try? Whether you are a novice or an experienced baker, this lemon pound cake is sure to impress. It’s ideal for any occasion but especially perfect for afternoon tea, brunch or dessert with friends and family.
Don’t be afraid to make some substitutions or variations, experiment with different serving and pairing options, and try out different storing and reheating techniques. Let your creativity run wild and see where this recipe takes you!
Finally, remember to take note of the tips for perfect results and FAQs provided in this article so you can avoid common mistakes while baking. With these in mind, your lemon butter pound cake will come out perfectly every time.
In the end, the best part of making this cake will be the satisfaction of witnessing everyone’s joyful reaction as they bite into a slice of deliciousness. So go ahead and give this lemon pound cake recipe a try – I promise you won’t regret it!
Lemon Butter Pound Cake Recipe
Ingredients
- 2 cups sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1/2 cup unsalted butter
- 1/2 cup salted butter
- 6 large eggs
- 1 teaspoon vanilla
- 1 teaspoon white vinegar
- 3 tablespoons lemon zest
- 1 lemon (juiced )
Instructions
- Cream butter and sugar very well. While continuing to mix, add one egg at a time, vanilla, vinegar and the juice of one lemon. Sift together flour, baking soda, and baking powder. Fold dry ingredients into wet. After well blended and Lemon zest.
- Pour mixture into a greased and floured loaf pan. bake in a preheated 350 degree oven for about 45 minute.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.