The lemony aroma and the moist buttery texture of the lemon pound cake are the ultimate pick-me-ups on any day – even if you are feeling low or not, you will surely feel high as soon as you take the first bite!
Even on the gloomiest day of your life, this lemon cake will bring you instant happiness and will fill you with joy and absolute freshness. Trust me this lemon cake has immense potential which I had witnessed myself; one piece of this cake = patch up with hub after a cute little fight! Food with such high horsepower of potential is to stay for good in my family.
Even if you are a sweet lover or not, you will still agree that sweet treats are those special things in life without which our life would feel like a tuneless song of meaningless words (which I am sure is not making much sense but I am also sure that you guys got my point)! And that’s the very reason why sweets are often associated with celebrations and special occasions in every culture around the world. Sweet treats are really special!
I was keen to catch up on my baking skills as the lack of enough baking, I mean sweet baking, had started to pinch me. Baking is something which you can excel in only after a lot of practice; well for that matter mostly everything requires lot of practice to achieve that height of excellence. That being said, let me also tell you that I have been doing lot of cake stuff lately; primarily to ensure that I still can whip up a good cake without being worried too much.
It all started with my low fat zucchini muffins. Those muffins were gorgeous and so is this lemon pound cake. Also coming up soon is my best ever buttery moist vanilla sponge cake. Many other sweet treats are lined up which will be disclosed eventually. For now let’s focus on this lovely lemon pound cake.
If you have already fallen in love with the vanilla pound cake which I had shared here earlier, but this lemon pound cake will take things a notch up! The zest of lemon in the cake batter gives a nice lemony kick but the prominent surge of lemony freshness comes from the lemon drizzle. Even if you feel little lazy to make that lemon glaze, I would insist you to give that effort. It’s really worth.
One final tip. I made this pound cake in the loaf pan which is a traditional pan for making pound cake. You can use a round spring form pan too if you have that handy. I adapted this recipe from Stephanie of the famous JoyofBaking.com and made the changes according to my liking and convenience. But however you adapt or modify this lemon pound cake, do not skip that lemon glaze for anything whatsoever!
- All-purpose flour – 260 gms (2 cups)
- Unsalted butter – 230 gms (1 cup), at room temperature
- Granulated white sugar – 200 gms (1 cup)
- Vanilla extract – 1 tsp
- Eggs – 4, at room temperature
- Baking powder – 2 tsp
- Salt – ¼ tsp
- Lemon juice – ¼ cup
- Zest of 2 large lemons (outer yellow skin of lemon)
- Icing sugar – 115 gms (1 cup)
- Fresh lemon juice – 2 to 4 tbsp
- Preheat your oven to 180 C / 350 F and place the wire rack in the center of the oven. Butter a loaf pan and then line the bottom of the pan with parchment or wax paper.
- Now in a large bowl, beat the butter and sugar using a hand mixer until light and fluffy and pale in color. This would take about 5 minutes. Scrap the sides and bottom of the bowl as needed.
- Whisk in the vanilla extract. Then beat in one egg at a time, mixing each one well. The batter may look curdled but don’t worry about it.
- In a separate large bowl whisk together the dry ingredients – flour, baking powder, salt and lemon zest.
- Now add the flour mixer and lemon juice alternatively to the wet mixture (butter-sugar-egg mixture) and combine them well until you have a smooth batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40 - 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Place the cake on a wire rack to cool for about 15 minutes, then gently take it out of the pan.
- Place the icing sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze. Add more lemon juice or powdered sugar only if needed.
- Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before serving.