Zesty & Moist Lemon Pound Cake
Zesty & Moist Lemon Pound Cake
Easy Homemade Lemon Pound Cake Recipe for Beginners
Today, I’m sharing a delightful recipe for a lemon pound cake, the perfect dessert to brighten your day! Its vibrant lemon aroma and wonderfully moist texture will surely invigorate your senses. This recipe is designed to be easy for even beginner bakers to follow, so let’s get started!
Lemon Pound Cake Batter Ingredients- 100g unsalted butter, softened to room temperature
- 60g granulated sugar
- 25g egg, at room temperature (approx. half of a small egg)
- 110g all-purpose flour, sifted
- 2g baking powder, sifted
- 15g fresh lemon juice
- A dash of vanilla extract (optional)
Zesty Lemon Icing Ingredients- 100g confectioners’ sugar (powdered sugar)
- 17g fresh lemon juice
Nutty Topping Ingredients- Finely chopped pistachios, for garnish
- 100g confectioners’ sugar (powdered sugar)
- 17g fresh lemon juice
Nutty Topping Ingredients- Finely chopped pistachios, for garnish
Cooking Instructions
Step 1
First, place 100g of unsalted butter, softened to room temperature, into a mixing bowl. Use a hand mixer on low speed to cream the butter until it’s smooth and fluffy. Ensure the butter is at room temperature; if it’s too cold, it will be difficult to cream properly.
Step 2
Add the 60g of granulated sugar to the creamed butter. You can add it all at once.
Step 3
Using the hand mixer on medium speed, beat the butter and sugar together until the mixture is light and fluffy, and no longer feels gritty. You shouldn’t hear the ‘crunch’ of sugar crystals. This process is called creaming.
Step 4
Gradually add 25g of room-temperature egg (about half of a small egg). To prevent the batter from separating, add the egg in 2-3 additions, mixing thoroughly with the hand mixer after each addition until fully incorporated before adding the next.
Step 5
Pour in 15g of fresh lemon juice and a dash of vanilla extract for added flavor. While the vanilla extract is optional, it complements the lemon zest beautifully and enhances the overall aroma.
Step 6
At this stage, it’s best to switch from the hand mixer to a spatula. Gently fold the ingredients together to avoid deflating the batter. Mix just until everything is combined and smooth.
Step 7
Add the sifted all-purpose flour (110g) and sifted baking powder (2g) to the bowl. Sifting the dry ingredients helps prevent lumps and ensures a lighter, more tender cake crumb.
Step 8
Using the spatula, gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; stop as soon as you no longer see any streaks of flour. Overmixing can develop gluten and result in a tough cake.
Step 9
Spoon the batter into your mini pound cake molds, filling them about 80-90% full. This will allow the cake to rise nicely in the oven without overflowing.
Step 10
Place the filled molds on a baking sheet and bake in a preheated oven at 170°C (340°F) for approximately 25 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. Baking times may vary depending on your oven.
Step 11
While the cakes are baking, prepare the lemon icing. In a bowl, combine 100g of confectioners’ sugar with 17g of fresh lemon juice.
Step 12
Stir with a spatula, gradually adding the lemon juice until you achieve the desired consistency. The icing should be thick enough to coat the cake but fluid enough to pour or spread. Aim for a consistency slightly thicker than pancake syrup.
Step 13
Once baked, let the pound cakes cool completely in their molds on a wire rack before attempting to remove them. Once fully cooled, generously drizzle or spread the prepared lemon icing over the top of each cake. Ensure the cake is completely cool before icing to prevent the icing from melting or sliding off.
Step 14
Before the icing fully sets, sprinkle the finely chopped pistachios over the top for a decorative and flavorful finish. The nutty crunch of the pistachios pairs wonderfully with the bright lemon flavor.
Step 15
And there you have it! Your delicious and beautifully finished Lemon Pound Cake, bursting with fresh citrusy flavor. Enjoy!
