Zesty Lemon Pound Cake
Bake a Fragrant and Refreshing Homemade Lemon Pound Cake at Home
Introducing a moist pound cake bursting with rich lemon flavor. This cake harmoniously blends the tangy zest of lemon with a delightful sweetness, making it the perfect accompaniment to coffee or tea. Whether for a special occasion or just to brighten your day, be sure to give this recipe a try!
Lemon Pound Cake Batter
- 100g Eggs (approx. 2 large)
- 2 Egg Yolks
- 100g Cake Flour (or all-purpose flour)
- Pinch of Salt
- 130g Granulated Sugar
- 6g Baking Powder
- 50g Unsalted Butter, melted
- Zest of 1 Lemon
- 1 Tbsp (15ml) Fresh Lemon Juice
Lemon Glaze
- 100g Powdered Sugar (Icing Sugar)
- 16g Fresh Lemon Juice (approx. 1 Tbsp)
- 100g Powdered Sugar (Icing Sugar)
- 16g Fresh Lemon Juice (approx. 1 Tbsp)
Cooking Instructions
Step 1
Prepare the Lemon for Zesting: Soak the lemon in a solution of baking soda and water for 10 minutes, then rinse thoroughly. This step effectively removes any impurities from the lemon peel.
Step 2
Infuse Lemon Peel Aroma: Pour hot boiling water into a bowl, add a splash of vinegar, and submerge the prepared lemon. Gently roll the lemon in the hot water for about 20 seconds. This process enhances the aroma of the lemon peel.
Step 3
Clean and Prepare Lemon Peel: Scrub the surface of the blanched lemon with coarse salt to clean it thoroughly. Rinse well under cold running water. Since you’ll be using the peel, meticulous cleaning is essential.
Step 4
Make Lemon Zest: Finely grate the yellow part of the lemon peel using a microplane or zester to create zest. Be careful to avoid the white pith, as it can impart a bitter taste.
Step 5
Juice the Lemon: Cut the lemon in half and squeeze out the juice. You will need approximately 1 tablespoon.
Step 6
Prepare Candied Lemon Slices (Optional): For decoration, thinly slice the remaining lemon. Coat both sides evenly with sugar and let them sit for about 30 minutes. Then, bake in a preheated oven at 120°C (250°F) for about 1 hour until crisp. (This step is optional).
Step 7
Whip Eggs and Sugar: In a mixing bowl, whisk together the eggs (100g, about 2 large) and egg yolks (2). Add the sugar and salt, then whip with a whisk or electric mixer until the mixture is pale yellow, light, and fluffy, resembling a ribbon stage.
Step 8
Add Lemon Flavor: Gently fold the prepared lemon zest and lemon juice into the whipped egg mixture. Ensure the refreshing lemon aroma is well incorporated into the batter.
Step 9
Incorporate Dry Ingredients: Sift the cake flour and baking powder together over the wet ingredients. Using a spatula, gently fold them in with an ‘undermining’ motion (cutting down through the middle and folding up from the bottom) until just combined. Be careful not to overmix, as this can result in a tough cake.
Step 10
Mix in Butter: Pour the melted unsalted butter into the batter. Gently mix until smooth and well incorporated. Ensure the butter is evenly distributed throughout the batter.
Step 11
Pour Batter into Pan: Carefully pour the batter into the prepared loaf pan lined with parchment paper. Tap the pan firmly on the counter a few times to release any large air bubbles and to level the surface of the batter.
Step 12
Bake the Cake: Bake in a preheated oven at 175°C (350°F) for 30-35 minutes. Baking time may vary depending on your oven. Check for doneness by inserting a skewer into the center; it should come out clean. Also, monitor the golden-brown color.
Step 13
Glaze and Finish: In a small bowl, whisk together the powdered sugar and lemon juice until smooth to create the glaze. Once the cake has cooled completely, drizzle or spread the glaze evenly over the top. You can decorate with the optional candied lemon slices for an extra touch. Enjoy!
