Zesty & Sweet! Single-Serving Lemon Pound Cake
Zesty & Sweet! Single-Serving Lemon Pound Cake
[Home Baking for One] Easy & Delicious Lemon Pound Cake Recipe
Hello, fellow dessert lovers living alone! I’m sharing a simple and perfectly portioned recipe for a lemon pound cake that’s ideal for one person. This cake features a delicate lemon aroma and a wonderfully moist, tender crumb. Perfect for a solo treat or a small gathering. (Pound cake pan size: 21*8.6*8cm)
Pound Cake Batter- 100g Unsalted Butter, softened
- 100g Granulated Sugar
- 2 tbsp Lemon Zest (from 1 lemon)
- 2 Large Eggs, room temperature
- 1 pinch Salt
- 100g Cake Flour (or all-purpose flour)
- 2 tsp Baking Powder
- 10g Fresh Lemon Juice
Lemon Icing- 3 tbsp Powdered Sugar (Icing Sugar)
- 1 tbsp Fresh Lemon Juice
- 3 tbsp Powdered Sugar (Icing Sugar)
- 1 tbsp Fresh Lemon Juice
Cooking Instructions
Step 1
First, prepare your pound cake pan. Lightly grease the inside of the pan with butter and place it in the refrigerator. This crucial step ensures your cake will release cleanly after baking, keeping its beautiful shape.
Step 2
Let’s make the cake batter! In a mixing bowl, place 100g of softened butter. Using a whisk or spatula, cream the butter until it’s smooth and fluffy. This ‘creaming’ process is key to achieving a tender and light texture in your pound cake.
Step 3
In a separate small bowl, combine 100g of granulated sugar with 2 tablespoons of fresh lemon zest. The zest, made from the finely grated peel of one lemon, will infuse your cake with a bright, aromatic lemon flavor. Add this sugar-lemon zest mixture to the creamed butter and mix well until thoroughly combined.
Step 4
In another small bowl, lightly beat 2 room-temperature eggs with a pinch of salt. The salt enhances the sweetness and balances the flavors. Gradually add the beaten eggs to the butter-sugar mixture, about one-third at a time, mixing well after each addition. It’s important to mix on low speed to prevent the batter from separating. Continue mixing until the batter is smooth and emulsified, resembling a soft-serve ice cream consistency.
Step 5
Sift together 100g of cake flour and 2 teaspoons of baking powder into a clean bowl. Sifting aerates the flour and removes lumps. Add the sifted dry ingredients to the wet ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; stop mixing as soon as you no longer see streaks of flour to ensure a tender cake.
Step 6
Finally, stir in 10g of fresh lemon juice. This addition not only enhances the lemon flavor but also contributes to the cake’s moistness. Mix gently until the lemon juice is fully incorporated into the batter.
Step 7
Retrieve the chilled pound cake pan from the refrigerator. Pour the prepared batter evenly into the pan. Gently tap the pan on the counter 2-3 times to release any large air bubbles. To create a beautiful crack on top during baking, make a shallow lengthwise score down the center of the batter with a knife.
Step 8
Bake in a preheated oven at 170°C (340°F) for approximately 40 minutes. You can check for doneness by inserting a skewer or toothpick into the center of the cake; it should come out clean. Baking times may vary slightly depending on your oven.
Step 9
Once the cake has cooled completely, it’s time for the icing! In a small bowl, whisk together 3 tablespoons of powdered sugar and 1 tablespoon of fresh lemon juice until smooth and lump-free. Drizzle this bright, zesty icing over the cooled pound cake for a final touch of flavor and visual appeal. Enjoy your homemade lemon pound cake!
