Lemon Pound Cake
There’s something incredibly satisfying about baking a cake from scratch. The process of combining simple ingredients and transforming them into a delicious treat is magical. Recently, I decided to indulge in some baking therapy and chose to make a Lemon Pound Cake. The result was a moist, zesty delight that quickly became a family favorite.
Why is it called lemon pound cake?
The name Lemon Pound Cake originates from the traditional pound cake recipe, which originally called for a pound each of flour, sugar, butter, and eggs. Over time, this classic cake has evolved with various flavor additions, and the lemon version is particularly popular due to its refreshing and tangy taste. The fresh lemon juice and zest in the recipe give the cake its distinctive, vibrant flavor, making it a perfect dessert for any occasion.
Is lemon pound cake a sativa or indica?
Interestingly, the term Lemon Pound Cake can also refer to a strain of cannabis, which might lead to some confusion. However, in the context of this recipe, we are solely talking about the delicious baked good. For those curious about the cannabis strain, Lemon Pound Cake is typically a sativa-dominant hybrid known for its uplifting and energizing effects. But rest assured, the cake we’re baking here is purely a delightful, non-psychoactive treat.
Why is my lemon pound cake dry?
One common issue some bakers face is ending up with a dry Lemon Pound Cake. Several factors can contribute to this problem:
- Overbaking: Baking the cake for too long can result in a dry texture. Be sure to check the cake with a toothpick around the 50-minute mark.
- Incorrect Measurements: Accurate measurements are crucial in baking. Too much flour or too little butter can affect the cake’s moisture.
- Oven Temperature: An oven that’s too hot can cause the cake to bake too quickly on the outside while remaining undercooked inside. Always preheat your oven and use an oven thermometer if possible.
In my experience, the key to a perfectly moist Lemon Pound Cake is paying attention to these details and, of course, using fresh ingredients. The balance of flavors from the lemon juice and zest, combined with the tender crumb of the cake, creates an irresistible dessert that’s hard to beat.
So, the next time you’re in the mood for some baking, give this Lemon Pound Cake recipe a try. Whether you’re enjoying it with a cup of tea or serving it as a dessert at a family gathering, it’s sure to be a hit!
Ingredients:
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 tsp vanilla extract
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Mix in milk, lemon juice, lemon zest, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
About This Recipe:
This zesty lemon pound cake is a delightful treat combining the tangy brightness of lemon with a tender, buttery cake. Its simple preparation makes it a go-to recipe for a refreshing dessert or a charming addition to afternoon tea.
Lemon Pound Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in milk, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the butter is softened to achieve a light and fluffy batter.
- Freshly squeezed lemon juice and zest provide the best flavor.
- The cake can be stored in an airtight container for up to 3 days at room temperature.
