Zesty Lemon Pound Cake: Moist and Rich Homemade Recipe
Zesty Lemon Pound Cake: Moist and Rich Homemade Recipe
How to Make the Best Lemon Pound Cake | Unlock Intense Lemon Flavor Secrets
Discover the secret to a perfectly moist and intensely flavored lemon pound cake, just like you’d find at a bakery! While delicious fresh from the oven, this cake truly shines after being wrapped and rested for a day. This resting period allows the flavors to meld and the texture to become incredibly tender, melting in your mouth. Enjoy a slice with your favorite coffee or tea after a day’s rest at room temperature for an unforgettable citrus experience.
Essential Ingredients- 100g cake flour
- 100g unsalted butter, softened
- 100g granulated sugar
- 2 large eggs, room temperature
- 1g salt
- 2g baking powder
- 1 lemon (for zest and juice)
Cooking Instructions
Step 1
1. Prepare the Lemon: Thoroughly wash the lemon with baking soda to remove any wax or residue. Then, gently roll the lemon in hot water for a few seconds to soften the peel, and dry it completely. 2. Prepare the Pan: Grease your pound cake pan generously with butter and lightly dust it with flour or powdered sugar. Chill the prepared pan in the refrigerator while you prepare the batter; this helps prevent the cake from sticking. 3. Zest the Lemon: Carefully grate only the yellow outer layer of the lemon peel using a microplane or fine grater. Avoid grating the white pith, as it can impart a bitter taste. 4. Infuse Sugar with Lemon: In a small bowl, combine the fresh lemon zest with a portion of the granulated sugar. Gently rub them together. This step helps the sugar absorb the lemon oils, intensifying the citrus aroma and flavor in your cake. Allowing this mixture to sit for a bit enhances the lemon fragrance.
Step 2
5. Cream the Butter: In a mixing bowl, cream the softened butter until it’s light, fluffy, and smooth. Use a stand mixer with a paddle attachment or a hand mixer for best results. 6. Incorporate Lemon Sugar: Add the lemon-sugar mixture (from step 4) to the creamed butter. Beat them together until well combined and the mixture is pale and creamy. 7. Add Eggs Gradually: Lightly whisk the eggs in a separate bowl. Add the beaten eggs to the butter-sugar mixture in three additions, mixing thoroughly after each addition. Be sure to scrape down the sides of the bowl to ensure everything is evenly incorporated. This gradual addition prevents the batter from separating. 8. Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together into a separate bowl. Add the sifted dry ingredients to the wet ingredients in two or three additions, mixing on low speed or folding with a spatula until just combined. Be careful not to overmix, as this can result in a tough cake. 9. Add Lemon Juice: Squeeze the juice from the prepared lemon (approximately 20g is recommended) and gently mix it into the batter until just incorporated.
Step 3
10. Fill the Pan and Remove Air Bubbles: Pour the batter evenly into the prepared pound cake pan. Gently tap the pan on the counter a couple of times to release any large air bubbles trapped within the batter, which helps create a denser, more even crumb. 11. Create a ‘Trench’ for Rising: Smooth the top of the batter with a spatula, then use a knife to cut a shallow, lengthwise ‘trench’ down the center of the batter. This technique encourages the cake to rise beautifully and develop a classic crack down the middle. 12. Bake the Cake: Bake in a preheated oven at 170°C (338°F) for approximately 40-45 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; if it comes out clean, the cake is ready.
