Add some lemon sunshine to a plain pound cake!
Pound cake is delicious, but lemon pound cake is even better! If you’ve ever tasted (or gotten just a little bit addicted to) Starbucks’ lemon loaf, you know exactly what I mean. Pound cake has been around for centuries, and as far back as the 1700s, cooks began adding to the base recipe, resulting in delicious variations like lemon pound cake. In the 1920s, the Ritz-Carlton hotel’s lemon pound cake became famous; it was especially associated with glamour and good taste.
But you don’t have to go to the Ritz to enjoy this treat. It’s easy to make right in your own kitchen. The acidity of the lemon juice actually helps create a deliciously tender crumb. It reacts with the baking powder and baking soda to give the cake a light, airy texture.
You’ll love making—and eating—lemon pound cake. It’s made with all-natural ingredients, has a bright, lemony flavor, and is perfect as a dessert, breakfast, brunch side, or snack. Even if you don’t consider yourself a baker, you can do this. The recipe is simple, and all the ingredients are easy to find. You probably already have most of them in your pantry!
On softening butter
When creaming butter and sugar for a cake or any baked good, you typically need softened butter. Softened butter means that when you press your finger into it, it leaves an indentation, but it shouldn’t collapse or turn into a greasy puddle. The best method is to set out the stick (or sticks) of butter on your kitchen counter a few hours before you plan to bake. By the time you’re ready to start, the butter will be perfectly soft and ready to use.
Forgot to take it out in advance? Use your microwave! Just be sure to go slow and use a low power setting, checking every few seconds to ensure that it does not melt.
How do I store leftovers?
Leftovers can be kept in an airtight container for 2-3 days at room temperature. You can also refrigerate leftovers for up to 1 week, but the cake’s texture will become denser when chilled. Lemon pound cake freezes very well. Let the cake cool (frosted or unfrosted), wrap it in wax or parchment paper, then wrap it tightly in foil. As an extra precaution, place the foil-wrapped loaf in a resealable Ziploc bag. You can freeze it this way for up to 3 months. Let it thaw (unwrapped) on the counter for 30-60 minutes when you’re ready to serve.
Serving suggestions
A cup of coffee or hot tea with a slice of lemon pound cake is just lovely. However, if you’re serving a big breakfast or brunch, it makes for a nice side to bigger dishes like Hash Brown Breakfast Casserole or Pancetta And Chive Quiche. At the holidays, do yourself a favor and make lemon pound cake ahead and freeze it. The day before Christmas morning or your gathering, take the pound cake out of the freezer and assemble a hearty Christmas Breakfast Casserole for an easy, special breakfast that’s make-ahead.
Lemon pound cake is also a lovely dessert. Serve it alongside a scoop of vanilla or strawberry ice cream. It travels well, too, making it perfect to take into the office for a party or across town for a special occasion.
Lemon Pound Cake
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 2 1/4 cups granulated sugar
- 3 large eggs room temperature
- 2 1/2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
- 1 cup buttermilk room temperature
- 1 cup powdered sugar
- 1 tablespoon fresh lemon juice for glaze, plus more as needed
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest and lemon juice. Gradually add the dry ingredients alternating with buttermilk, starting and ending with the dry ingredients.
- Grease and line two 8½x4-inch loaf pans with parchment paper. Pour the batter into the prepared pans and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to underbake, as it will make the loaves sink in the center.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar and lemon juice until smooth, adding more lemon juice if needed to reach your desired consistency.
- Drizzle glaze over the cooled cakes.
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