Delicious Lemon Pound Cake Recipe For All Occasions
As I sit down to write this recipe article, the sweet and tangy aroma of freshly squeezed lemons fills my senses. Today, I’m excited to share with you my all-time favorite lemon pound cake recipe. This classic British dessert is simple yet delicious and features a moist crumb infused with intense lemon flavor.
One of the things that make this lemon pound cake stand out is the addition of a luscious lemon syrup. This syrup is drizzled over the warm cake, allowing it to soak into every nook and cranny, creating a beautifully moist lemon cake.
Whether you have a special occasion to celebrate or just want to indulge in something sweet, this lemon pound cake is the perfect treat. It’s easy to whip up and requires simple ingredients most of which can be found in your pantry.
So let’s get started! Prepare your aprons and let me guide you through each step of this amazing recipe. Trust me, by the end of it, you’ll have created something that will leave you and your guests coming back for more.
Why You’ll Love This Recipe
My dear friends, I must say, you’re in for a treat with this recipe. A pound cake that’s infused with the sweet, tangy flavor of lemons, and topped with a mouth-watering lemon syrup – need I say more?
This Lemon Pound Cake is simply divine, the perfect treat for all those with a sweet tooth or those seeking a little indulgence. One bite of this decadent cake, and you’re immediately transported to summer days spent savoring the juiciest lemons.
What sets this recipe apart from others is the simplicity of its ingredients: butter, sugar, sour cream, all-purpose flour, baking powder – simple isn’t it? It’s easy to prepare and can be whipped up in no time!
The fresh lemon juice that’s sprinkled throughout the cake adds an intense zing and aroma which perfectly complements the dry ingredients, making each bite moist and flavorful.
Not only is it delicious but it’s also versatile. The recipe includes several variations and substitutions so that everyone can find their perfect take on this classic dessert. Whether you have vegan, low carb or any other dietary restrictions, this cake can be adapted to suit every need.
So go ahead my friends and give my Lemon Pound Cake recipe a try. Share it with your family and friends or keep it for yourself (I won’t tell anyone). I guarantee it’ll quickly become your go-to dessert for every occasion – birthdays, holidays or just a rainy day at home. Trust me – once you try it, you’ll love it as much as I do!
Ingredient List
Cake Ingredients
- 2 cups (4 sticks) butter, room temperature
- 3 cups all-purpose flour
- 6 large eggs, room temperature
- 1/4 cup sour cream
- Zest of 2 lemons
- Juice of 1/2 lemon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp freshly grated nutmeg
Lemon Syrup Ingredients
- 1 cup water
- 1 cup granulated sugar
- Juice of 2-3 fresh lemons
- Zest of 1 fresh lemon
Lemon Glaze Ingredients
- 2 cups powdered sugar
- Juice and zest of 1 fresh lemon
- 2 tbsp unsalted butter, melted
Optional Ingredients for Vegan and Low-Carb Versions
If you’d like to make this recipe vegan or low-carb, try substituting:
- Vegan butter or coconut oil for the butter
- Almond flour or coconut flour for the all-purpose flour
- Flax eggs (made by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting it sit for a few minutes) for the eggs
- Almond milk or coconut milk yogurt for the sour cream
Note: You can use lemon cake mix instead of making the cake from scratch if you prefer, but I highly recommend using fresh lemon juice and zest in the syrup and glaze, as it really brings out the bright, tangy flavor.
The Recipe How-To
Now, let’s get down to business and make our Lemon Pound Cake with Lemon Syrup. Here’s what you’ll need:
Ingredients:
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 6 large eggs, at room temperature
- 2 tablespoons grated lemon rind
- 3¼ cups sugar
- ¼ cup fresh lemon juice, divided
- 1 cup sour cream, at room temperature
Step 1: Prep Work
Begin by preheating your oven to 350 °F. Grease your 10-inch bundt cake pan with nonstick spray or butter.
Step 2: Dry Ingredients First
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
Step 3: Wet Ingredients Next
In another bowl, beat the butter until light and fluffy. Now add the sugar in three additions, beating for a minute between each addition. At the same time add two tablespoons of fresh lemon juice and continue to mix until fully combined.
Step 4: Add Eggs
Add eggs one at a time, beating well after each addition before adding the next. Now add in sour cream along with the grated lemon rind and mix again.
Step 5: Mix Everything Together
Stir in the dry ingredients (flour mixture) slowly on low speed; mix gently until it is just combined. Do not overmix.
Step 6: Bake in Bundt Pan
Pour the batter into the prepared bundt pan and smooth out on top evenly. Tap the pan lightly on a counter to remove any air pockets.
Step 7: Bake and Cool
Bake for 55 to 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Once done, remove the pan from the oven and let it cool on a wire rack for ten minutes.
Step 8: Prepare the Lemon Syrup
Combine 1 cup sugar, ¾ cup fresh lemon juice, and ¼ cup water in a small saucepan over medium-high heat. Stir until the sugar has dissolved, then bring to a boil.
Step 9: Soak the Cake with Syrup
Use a wooden skewer to poke holes all over the top of the cake. Spoon half of the syrup over the warm cake. Allow it to soak in before using remaining syrup on top.
Step 10: Ready to Serve
Let it cool completely at room temperature or chill overnight in the refrigerator for easy slicing. Finally, serve with whipped cream and garnish with lemon slices if desired.
Substitutions and Variations
In cooking, there is always a room for creativity and personal touch. With the Lemon Pound Cake with Lemon Syrup recipe, you can experiment with various substitutes and variations to make it even more exciting.
For starters, try using vegan butter and sour cream as an alternative for the dairy-based ingredients. This modification can make your cake vegan-friendly without sacrificing its moist texture and tangy flavor.
If you’re looking for a healthier alternative, consider using low-carb flour or almond flour. These flours will provide a nutty flavor profile and reduce the amount of carbs significantly.
You may also substitute plain water with fresh lemon juice to add more lemony taste to your cake mix. This substitution can create a zestier version of standard lemon pound cake.
To give your cake a different presentation, pour the batter in individual muffin tins instead of bundt pans. The mini cakes make for great party foods or gifts for friends and family.
Now, if you’re feeling adventurous with the recipe, you can also add other ingredients like blueberries or raspberries. Fold them into the mix during preparation, and you’ll have a fruity sugary creation in no time!
Adapting a recipe to suit your taste is one way of putting your personality into your cooking. Remember not to be afraid to try new things and experiment because culinary discovery is all about improvisation!
Serving and Pairing
When it comes to serving and pairing lemon pound cake with lemon syrup, there are many possibilities. If you prefer a simple presentation, slice the cake and serve it as-is with a dollop of whipped cream or vanilla ice cream on the side. Alternatively, you can make it extra special by adding fresh berries or warm compote, like blueberry or raspberry sauce.
Another great way to serve this lemon pound cake is to slice it into thick pieces and grill them until golden brown, then drizzle with lemon glaze or syrup. The warm, caramelized flavors will complement the tanginess of the citrus notes perfectly.
Lemon pound cake makes a fantastic addition to brunch spreads or afternoon tea parties. Pair it with other classic British treats such as scones and clotted cream, crumpets with butter and jam, or cucumber sandwiches for a delicious, elegant spread.
For an extra zingy treat, use this recipe to make mini lemon bundt cakes or drizzle loaves perfect for individual portions that can be packed up in lunches for school children or work lunches. I like to serve these mini versions with a dusting of powdered sugar or a little extra squeeze of fresh lemon juice.
No matter how you choose to serve it, everyone will love the moist lemon pound cake bursting with citrusy flavor. Just keep in mind that this desert is best enjoyed freshly baked as once stored too long the cakes tend to dry out.
Make-Ahead, Storing and Reheating
Once you have baked this delectable lemon pound cake with lemon syrup, it’s important to know how to properly handle leftovers. But let’s be real here; there might not be any leftovers once you’ve tasted this amazing cake!
If by chance there are some remaining slices, remove them from the bundt cake pan and let them cool on a wire rack before storing. To store, tightly wrap the slices in plastic wrap or foil and keep them at room temperature for up to 2 days. You can also keep them in the fridge for up to 4 days, but be sure to bring them back to room temperature before eating for maximum flavor.
If you want to make this cake ahead of time, simply bake it as usual, then allow it to cool completely before wrapping in plastic wrap and storing in an airtight container. This cake can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
To reheat lemon pound cake, you can either warm it up in the microwave for 15-20 seconds or heat it in the oven at 350°F (175°C) until warm throughout.
Just remember that this pound cake is best served fresh and warm straight out of the oven with a nice cup of tea. So try not to let any leftovers lurk around your kitchen for too long!
Tips for Perfect Results
The key to a successful lemon pound cake lies in the careful execution of each step of the recipe. As an experienced chef, I have some tips that will help you achieve perfect results every time you bake this cake.
First, make sure your ingredients are at room temperature before mixing them together. This will help to ensure that they blend evenly and create a smooth batter. Room temperature butter will cream more easily with the sugar, and the eggs will expand more readily when they reach room temperature before being added to the mixture.
Next, use fresh lemon juice and zest for an intense citrus flavor. Fresh lemons not only provide a bright, zesty taste but also add moisture to the cake. When zesting your lemons, be sure to avoid the white pith as it can be bitter.
When measuring your ingredients, spoon and level rather than scooping or packing them into the measuring cup. This will ensure accuracy in measuring and prevent over or under adding any ingredient.
For even baking, preheat your oven at least 15 minutes before baking to ensure it reaches the right temperature. Additionally, positioning your oven rack in the center of the oven allows for even heat distribution throughout baking process.
Once you have baked your lemon pound cake, let it cool on a wire rack before adding any toppings or glazes. Additionally, always wait till the cake has cooled completely before slicing it so that it doesn’t crumble or crumble while cutting.
By following these tips, you’ll surely achieve moist lemon pound perfection every time you bake this recipe!
FAQ
As you get ready to try this recipe for Lemon Pound Cake with Lemon Syrup, you may have some questions in mind. In this section, I’ve compiled some frequently asked questions along with their answers. I hope this will help clear any doubts you may have and ensure that your cake turns out perfect every time!
Can you use lemon juice instead of water in a lemon cake mix?
If you’re thinking of replacing water with juice or milk in cakes, there are a few things to keep in mind to achieve the best results. Fresh juice is the best choice to avoid any additives that could hinder the cake’s ability to rise properly. It’s important to note that canned juices contain methyl silicone that can negatively affect the cake’s texture. When using fresh juice, it should be mixed in appropriate proportions with water to prevent the cake from becoming too dry or coarse.
Why is my lemon pound cake dry?
When a cake turns out dry, it can be an indication of over-baking or using incorrect proportions of ingredients. Overloading on flour and skimping on butter or sugar can cause the cake to be too dry as well. To fix this, experiment with lowering the temperature of the oven and checking the cake a bit earlier to prevent over-cooking.
How do I make sure my pound cake is moist?
Looking to create a pound cake that is soft and moist? One of the easiest and most effective ways is just by adding a small amount of milk, baking powder, or one of its creamy cousins such as buttermilk, heavy whipping cream, or half n half! It may seem like a small trick, but it makes a huge difference and creates a pound cake that is nothing short of pure magic.
Bottom Line
In conclusion, this lemon pound cake recipe is one that you will fall in love with. The light and moist cake, infused with the delicious citrus flavor of lemon, is a perfect dessert for any occasion. This recipe can be customized to fit anyone’s preferences, from vegan options to low-carb alternatives.
With easy-to-find ingredients and simple steps, even someone who is new to baking can make this recipe with ease. Don’t miss out on the opportunity to indulge in a lemony goodness that will melt in your mouth.
To sum it up, this lemon pound cake with a luscious lemon syrup is a truly irresistible treat. Whether you enjoy it as a standalone dessert or paired with your favorite beverage, this cake is sure to satisfy your taste buds. So next time you’re searching for a dessert recipe that is sure to be a crowd-pleaser, look no further than this lemon pound cake recipe. Give it a try, and I guarantee it will become one of your go-to recipes for family gatherings and special occasions.
Lemon Pound Cake with Lemon Syrup Recipe
Ingredients
- 3/4 cup sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 1 cup sour cream
- 3 egg whites
- 1 tablespoon lemon juice
- 1 grated lemon, rind of
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- fresh nutmeg
Lemon Syrup
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 1/4 cup water
Instructions
- Beat the sugar and butter together until light and fluffy.
- Add the sour cream, egg whites, lemon juice, and lemon rind, and beat until smooth.
- Add the flour, baking soda, and nutmeg and beat until smooth.
- Pour into a greased and floured loaf pan.
- Bake in a preheated 350F oven for 40 to 50 minutes, until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Spoon the warm lemon syrup over the cake, allowing it to soak in.
- Lemon Syrup: Combine all ingredients in a small saucepan and bring to a boil over moderate heat, stirring to dissolve the sugar.
- Cool slightly before pouring over cake.
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.