This Lemon Pound Cake recipe is bursting with the flavour of actual contemporary lemons. Topped with a straightforward lemon glaze whipped up with limoncello liqueur and swirled with lemon curd this extremely moist cake is scrumptious!
When you love this recipe for do-it-yourself pound cake with a citrus twist, give my Orange Pound Cake a attempt, too!
Moist Lemon Pound Cake With Lemon Glaze
My lemon pound cake is moist and tangy, with all of the candy flavors of a Starbucks lemon loaf, solely higher. This simple lemon cake recipe is swirled with do-it-yourself lemon curd all through and bursting with the flavour of actual lemon zest.
In true pound cake style, this cake is wealthy and dense, but completely balanced with the brightness of the citrus. I prime my moist lemon loaf with creamy limoncello glaze. It’s considered one of my favourite treats to get pleasure from within the afternoon with espresso or tea, or for dessert (and let’s be sincere, typically each).
Why You’ll Love This Pound Cake Recipe
When you love lemon desserts as a lot as I do, put together to be hooked by this luscious lemon pound cake! Listed below are just some causes to adore it:
Do-it-yourself lemon curd. This pound cake is swirled with ribbons of my do-it-yourself lemon curd recipe all through a smooth, buttery lemon crumb. It’s surprisingly simple to make your individual lemon curd from scratch!
Limoncello glaze. I make a brilliant easy lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a scrumptious, grownup twist with a great deal of candy, lemony taste. In fact, you’ll be able to choose to make a lemon glaze sans alcohol when you want.
Excellent for brunch or dessert. This pound cake is flexible sufficient to make for a lightweight afternoon deal with, a candy addition at brunch, or a straightforward dessert to take alongside to any event.
Why Is It Known as Pound Cake?
Pound Cake dates again to the early 1700s and it’s named after how the recipe was initially made: with one pound every of flour, butter, sugar, and eggs. Historically, pound desserts are baked in both a loaf pan, like on this recipe, or in a bundt pan, like my 7UP Pound Cake.
Individuals typically confuse pound cake with sponge cake. And it’s true, each recipes have many substances in widespread. One major distinction is that sponge desserts name for whipping the eggs within the recipe individually, ensuing within the cake’s “spongy” texture.
What You’ll Want
I buck custom with this lemon pound cake recipe. Quite than add a full pound of every ingredient, I’ve tailored issues just a little, with superior outcomes (if I do say so myself). Beneath is a brief overview of the substances you’ll want, with the complete recipe particulars accessible within the recipe card.
Eggs: For construction and richness within the cake.
Milk: You should utilize entire milk or 2% milk on this recipe, both one is okay.
Sugar: For probably the most constant outcomes, use common granulated sugar.
Lemon Zest: Contemporary lemon zest is a should! You’ll get one of the best taste from lemons once they’re in season.
Vanilla: Skip utilizing imitation vanilla and use actual vanilla extract. The flavour is so a lot better!
Oil: I add liquid coconut oil to my cake batter, although one other kind of oil, like vegetable oil, can even work. Including oil rather than butter yields a lighter, extra tender cake crumb.
Baking Powder and Salt: For leavening and to stability the sweetness.
Flour: I like to recommend utilizing all-purpose flour.
Lemon Curd: I take advantage of my recipe for straightforward Homemade Lemon Curd and swirl all of it all through the pound cake. So dreamy! When you’re pressed for time, you can even use your favourite model of store-bought lemon curd.
Powdered Sugar: You’ll whip collectively a straightforward glaze utilizing powdered sugar, additionally known as confectioner’s sugar, mixed with lemon liqueur.
Limoncello: That is an Italian lemon liqueur constituted of lemon zest and sugar with a candy, intense lemon taste. You’ll discover Limoncello in most liquor shops all through the US. When you don’t have it or aren’t a fan, use a little bit of contemporary lemon juice and/or zest as a substitute to amp up the lemon taste within the glaze.
How one can Make Lemon Pound Cake
Whereas the oven preheats to 350ºF, grease and line your loaf pan. I like to recommend lining it with a chunk of parchment paper minimize to suit into the underside of the pan, lengthy sufficient in order that the perimeters hold over every finish. This makes it simple to elevate the pound cake from the pan as soon as it’s baked. Subsequent, you’ll whip up the simple lemon pound cake batter:
Mix the Elements: First, whisk collectively the eggs, milk, sugar, lemon zest, and vanilla right into a easy batter. Subsequent, stream within the coconut oil whereas persevering with to whisk, adopted by the baking powder and salt. Lastly, stir in your flour. It’s positive in case your batter appears a bit lumpy, watch out that you simply don’t overmix!
Fill the Pan: Add about 3/4 of the cake batter to your ready pan, drizzle the highest with half of your lemon curd, after which add the remaining batter and one other drizzle of curd. Take care that the curd doesn’t contact the perimeters of the pan, because the sugar will burn if it bakes in opposition to the new sides.
Swirl and Bake: Use a butter knife to swirl the lemon curd frivolously by means of the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then depart it to chill within the pan for 10 minutes. Afterward, elevate the cake out of the pan and place it on a wire rack.
Put together the Glaze: Make a fast lemon glaze by combining powdered sugar with a few spoonfuls of limoncello. Whisk till you attain a easy consistency.
Glaze and Cool: Lastly, pour the glaze over the pound cake whereas the cake continues to be barely heat. Let the cake end cooling earlier than slicing and serving. See under for a few of my favourite serving concepts.
Suggestions for the Greatest Pound Cake
Observe these remaining suggestions for one of the best do-it-yourself lemon pound cake:
You may make this pound cake in a bundt pan. Make sure you generously grease and flour the pan in order that your lemon bundt cake pops out simply.
Use contemporary lemon juice. I’m speaking freshly squeezed. Don’t use bottled lemon juice as the flavour simply gained’t be the identical. And when you’re at it, don’t skip the lemon zest!
Maintain the curd away from the perimeters of the pan. I point out it earlier, however attempt your greatest to not let the lemon curd contact the edges of the pan whenever you’re swirling it in. This fashion the sugars gained’t burn.
If the lemon glaze to your pound cake is just too skinny, whisk in further powdered sugar just a little at a time to thicken it. If it’s too thick, add extra Limoncello to get it to a pourable consistency.
Pound cake is supposed to be just a little dense. Nonetheless, it shouldn’t be dry or heavy. In case your pound cake is dry, this might be the results of overbaking, or since you added an excessive amount of flour.
On that be aware, make certain to measure the substances appropriately. When you don’t have a kitchen scale, I like to recommend the spoon-and-sweep technique the place you spoon substances like flour into your measuring cup and use the again of a knife to degree it off.
Seeking to change issues up along with your lemon pound cake? Strive these simple recipe variations:
Substitute the Lemon Curd: When you’re trying to substitute the lemon curd on this recipe, attempt lemon pie filling or lemon marmalade as a substitute.
Completely different Fruit Preserves: It’s also possible to substitute the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
Add Berries: For much more summery vibes, add contemporary seasonal blueberries for a straightforward lemon blueberry pound cake. Tossing your berries in flour earlier than folding them into the batter will assist to maintain them from settling on the backside of the cake.
Skip the Glaze: When you’d want to depart your pound cake unglazed, you’ll be able to all the time mud the highest with powdered sugar as a substitute.
This can be a enjoyable and straightforward cake recipe to make for brunch or as a lightweight dessert. We’ll get pleasure from a slice of zesty lemon pound cake within the summertime with a scoop of vanilla ice cream. So scrumptious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the proper summer time dessert to convey to Fourth of July BBQs and picnics.
Serve your lemon pound cake for Easter brunch alongside different do-it-yourself treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and easily tuck right into a slice whereas passing by means of the kitchen. It’s actually one of the best dessert for any event!
How one can Retailer Lemon Pound Cake
Maintain your lemon pound cake hermetic at room temperature for as much as 4 days. Pound cake tends to dry out when saved within the fridge.
Can I Freeze Pound Cake?
Sure, as soon as the glazed cake is totally cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You may freeze this cake entire or in simple grab-and-go slices. Freeze it for as much as 3 months, and defrost the cake at room temperature earlier than serving.
Lemon Pound Cake: Preheat your oven to 350°F/175°C
Spray a 9×5 loaf pan with nonstick spray. Lay a strip minimize to suit the underside of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan apart.
In a big bowl whisk collectively the eggs, milk, sugar, zest and vanilla till easy and mixed.
Slowly stream within the coconut oil, whisking constantly till mixed.
Add within the baking powder and salt and whisk till mixed.
Lastly stir within the flour till simply integrated. The batter might be barely lumpy.
Unfold 3/4 of the batter into the ready pan. Drizzle 1/2 of the lemon curd on prime of the batter, preserving it away from the perimeters.. Prime with the remaining batter after which the remaining curd, additionally being cautious to not let the curd contact the perimeters of the pan. The curd will burn if it’s uncovered to the sting of the pan.
Utilizing a butter knife swirl the curd into the batter.
Bake for 50-55 minutes till a tooth choose inserted into the middle comes out clear.
Permit the cake to chill within the pan for 10 minutes after which switch to a wire rack to glaze.
Limoncello Glaze: To organize the glaze whisk the powdered sugar and Limoncello collectively till easy. Pour this in your heat cake.
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