Indulgent Summer Pound Cake Recipe You’ll Love to Bite Into!
Welcome, fellow baking enthusiasts! Today, I’m excited to share with you my all-time favorite pound cake recipe that’s perfect for the summer season. Be prepared to take your taste buds on a delightful journey with this soft and fluffy Summer Pound Cake.
As a chef who specializes in British cuisine, I know how essential it is to have simple yet satisfying desserts on hand for any occasion. This cake is not only easy to make, but it’s also incredibly versatile and customizable to your liking.
Whether you’re hosting a backyard BBQ or simply looking for an afternoon snack, this pound cake is sure to impress. I guarantee that once you try it, it will become one of your go-to recipes. So let’s not waste any more time and dive into the goodness of this perfect summer pound cake!
Why You’ll Love This Recipe
I have to say, this Summer Pound Cake recipe is one of my all-time favorite pound cake recipes. It is the perfect summer dessert that you won’t be able to resist! I just can’t help but love its delicate and tender crumb that’s laced with bright lemony goodness.
But what truly sets this recipe apart is its versatility. It’s a crowd-pleaser for every type of occasion, whether it’s a fancy tea party or a backyard barbecue with family and friends. And when you add fresh strawberries to it, it takes the whole experience to another level altogether.
This pound cake recipe is effortless, and I’m telling you; it’s foolproof. You don’t have to be a pastry chef to create this delicious cake from scratch. Its fluffy texture and rich taste make it a spectacular showstopper that will definitely impress everyone.
What makes it even better? The ingredient list is simple and easy to find at any grocery store. The addition of sour cream takes the flavor profile up several notches, and combined with butter, sugar, eggs, and cake flour, you get an unsurpassed result in taste and texture.
To sum it up: this Summer Pound Cake means business. It’s got all the right things going for it – from flavor to texture to ease of making – so give it a try and be ready to take your summer desserts game to the next level!
Ingredient List
- 4 cups cake flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 2 cups (4 sticks) unsalted butter, at room temperature
- 8 oz. (1 cup) cream cheese, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
Optional Mix-ins:
- Fresh strawberries, sliced thinly
- Blueberries
- Peaches, diced
Alternative Ingredients:
- Margarine can be used instead of butter for a lighter cake.
- Condensed milk can replace cream cheese for those with dietary restrictions.
- Lemon or lime juice can be substituted for the lemon juice.
*Note: Before beginning the recipe, ensure all ingredients are at room temperature.
The Recipe How-To
Now that you have all of your ingredients ready, let’s get started with the recipe how-to. This simple summer pound cake recipe is sure to impress your guests with its light and fluffy texture complemented by a hint of lemon and strawberries.
Mixing the Batter
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Preheat the oven to 350°F/177°C. Grease a 9 x 5-inch loaf pan.
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In a medium bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder and 1/4 teaspoon of salt.
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In a separate, large mixing bowl, cream 1 cup unsalted butter at room temperature until smooth.
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Gradually add in 1 1/4 cups sugar and cream together until light and fluffy.
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Add in 3 large eggs at room temperature, one at a time, beating well after each addition.
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Add in half of the dry ingredients from step 2 to the mixing bowl and beat until just combined.
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Pour in 1/2 cup of sour cream, followed by the rest of the dry ingredients from step 2, beating until just combined.
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Finally, fold in 2 tablespoons of lemon juice and gently mix together.
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Pour batter into prepared pan.
Baking the Pound Cake
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Bake for approximately 50-55 minutes or until a toothpick inserted in the center comes out clean.
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Remove cake from oven and allow it to cool in the pan for about 20 minutes before moving it onto a wire rack to continue cooling for an additional hour or so.
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Once cooled, slice into generous portions and either enjoy as is or with a scoop of vanilla ice cream or whipped cream on top!
Pro tip: This recipe can easily be transformed into a strawberry pound cake by swapping out the 2 tablespoons of lemon juice with 1/2 cup of mashed strawberries. Just be sure to drain any excess water from the strawberries before adding them to the batter, otherwise your cake may turn out too dense.
Substitutions and Variations
A good recipe should always be flexible enough to accommodate variations and substitutions, depending on what’s available or the chef’s preferences. This summer pound cake recipe is no exception. Here are some ideas to change things up:
– Strawberry Pound Cake: Instead of the lemon juice and zest, try adding 1 cup of chopped fresh strawberries to the batter. You can also reduce the sugar by 1/4 cup to balance the sweetness.
– Peach Pound Cake: Swap the lemon for 2 teaspoons of vanilla extract and fold in 1 cup of peeled and chopped fresh peaches to the cake batter. Alternatively, you can use canned peaches in syrup, well-drained and chopped.
– Lemon Blueberry Bundt: Follow the same recipe but pour the mixture into a greased bundt pan instead of a loaf pan. Add 1 cup of fresh blueberries (or frozen ones, thawed) to the batter before pouring it into the pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
– Triple Berry Cake: Use a mix of fresh or frozen berries instead of just strawberries or blueberries. You can combine raspberries, blackberries, and blueberries for a colorful and flavorful cake. Be careful not to add too much fruit, as this can make the cake dense and wet.
– Mixed Berry Bundt: Same as above, but baked in a bundt pan for an elegant presentation. Sprinkle powdered sugar or glaze it with a vanilla icing before serving.
– Lemon Lime Pound Cake: Use lime juice instead of lemon juice, and add 1 tablespoon of lime zest along with the lemon zest. This will give the cake a tangy flavor reminiscent of key lime pie.
– Cream cheese pound cake: Add 8 ounces of softened cream cheese to the butter-sugar mixture before adding eggs. This will create a denser, moist cake that tastes like cheesecake.
Experiment with these substitutions and variations until you find your favorite summer pound cake recipe. Don’t be afraid to mix and match, or to come up with your own ideas. Remember, baking should always be fun and creative!
Serving and Pairing
Now, the perfect summer pound cake is not complete without the right serving and pairing! This cake is a great dessert choice for any occasion – whether it be a backyard BBQ or a fancy dinner party. Slice the cake into even pieces and present them on a platter – this way, everyone can help themselves to a slice (or two!).
You can pair this cake with a variety of different toppings and accompaniments. For something sweet, add some sliced fresh strawberries to the top of each slice of cake – this complements the tartness of the lemon nicely. Alternatively, try serving the pound cake with some vanilla ice cream or whipped cream for a more indulgent dessert.
In terms of drinks, this summer pound cake pairs well with iced tea or lemonade. The refreshing citrus flavor of the lemon in the cake complements these drinks perfectly.
If you’re feeling fruity, experiment with different berry combinations to make your own signature sauce or drizzle! A strawberry sauce topping pairs especially well with this summer pound cake if you’re looking for something new.
The options are endless when it comes to serving and pairing your summer pound cake! Get creative and find your own favorite combination to make this dessert truly unforgettable.
Make-Ahead, Storing and Reheating
One of the great things about this summer pound cake recipe is that it can be made ahead of time and stored for later. To make sure you get the most out of your cake, let’s go over a few tips for storing and reheating.
To store your pound cake, it’s best to wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature. If you need to store it for longer periods of time, you can also freeze it for up to three months. Make sure to label the container with the date so you know when you froze it.
When you’re ready to reheat your summer pound cake, there are a few ways you can do it. If you’re short on time, you can use a microwave to reheat individual slices. Simply cut a slice of cake and microwave it for 15-20 seconds. If you have more time, though, it’s better to use an oven.
To reheat your whole cake in the oven, preheat your oven to 350°F (175°C) and bake the pound cake for 10-15 minutes. This should warm up the cake without drying it out or burning the crust.
If you plan on making this cake ahead of time, one trick I like to use is to leave off the glaze until right before serving. This way, the cake stays moist and fresh until ready to eat.
Remember, while pound cakes are best eaten fresh and warm, this summer pound cake recipe keeps really well thanks to its dense texture and rich flavors. So don’t worry if you can’t finish it all in one sitting – just store it properly and enjoy its deliciousness later!
Tips for Perfect Results
As a chef who has made this summer pound cake recipe countless times, I’ve learned some tips and tricks to ensure perfect results every time. Here are some of my top recommendations:
First and foremost, make sure all your ingredients are at room temperature before you start mixing the batter. This includes the butter, eggs, and any other dairy like cream cheese or sour cream. Room temperature ingredients blend together more easily and result in a smoother batter.
When measuring out your flour, be sure to use a scale rather than measuring cups. A scale will give you a more accurate measurement and prevent overcompacting the flour.
It’s also essential to not overmix your batter. Overmixing can develop too much gluten, leading to a dense cake. Instead, mix everything together slowly and just until everything is fully incorporated.
Once your cake is in the oven, avoid opening the door for the first 20 minutes. The heat from the oven is crucial to help the cake rise properly. After that point, you can check on it but try not to open the oven door too frequently as this can cause the cake to sink.
Lastly, let your pound cake cool completely before slicing into it. This can be difficult with such a delicious-smelling dessert tempting you, but giving it time to cool allows for easier slicing and better texture.
Follow these tips diligently and I guarantee that you will have a perfect summer pound cake every time!
Bottom Line
In conclusion, this Summer Pound Cake Recipe is a must-try for any dessert lover out there. With its moist and tender crumb, perfect balance of sweetness, and refreshing hint of lemon, this pound cake will surely become one of your time favorite summer cakes. And what’s best is that it’s incredibly easy to make!
By following the step-by-step instructions and tips I provided, you can whip up a delicious cake in no time. Plus, with the variations and substitutions I suggested, you can customize it to your own taste and preferences.
Whether you’re entertaining guests or simply indulging yourself, this pound cake is perfect to enjoy as is or paired with fresh fruits, ice cream, or whipped cream. It also makes a great gift for someone special or a potluck contribution that everyone will rave about.
So don’t hesitate to try this amazing Summer Pound Cake Recipe for yourself! I guarantee that it will become one of your go-to dessert recipes for any occasion.
Summer Pound Cake Recipe
Ingredients
- 5 eggs
- 1 2/3 cups sugar
- 1 1/4 cups butter or 1 1/4 cups margarine, cut into pieces
- 2 tablespoons orange juice or 2 tablespoons lemon juice
- 2 1/2 cups cake flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry, stemmed and cut into slices
- 1 cup peach, peeles and cut iinto small pieces
Instructions
- Spray a bundt pan with cooking spray and dust with flour.
- Set aside.
- Preheat oven to 300- degrees F.
- Using a food processor and the steel knife, blend eggs and sugar for one minute or until smooth and thick.
- Scrape down sides of work bowl.
- Add butter pieces and juice through food tube, blend for 1 minute.
- Scrape down sides of work bowl.
- Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend using 2 on/off turns.
- Toss fruit with remaining flour in a large bowl.
- Fold batter into fruit mixture.
- Pour into prepared pan, spreading evenly.
- Bake for 1 hour 25 minutes or cake tests done with toothpick.
- Cool in pan for 5 minutes before inverting and cooling completly.
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.