Moist Lemon Pound Cake Recipe that is moist, soft, has a well-balanced lemon flavor, and is easy to make too! I would recommend baking this for your friends or for your family. This tea cake is best enjoyed with of course tea or coffee with a generous drizzle of lemon icing. I skipped it because I loved it without the icing, but when you bake it, do it your way. I will also add my lemon icing recipe which you can use.
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What equipment do I need to make a lemon pound cake recipe?
What ingredients do I need to make this lemon pound cake recipe?
Like any other tea cake, this one uses the staple ingredients, butter, flour, sugar, and eggs. This recipe is what I learned in my pastry school and trust me the crumb is soft and moist, you will love it.
You might wonder why there is cream in the recipe, well it is to get that soft yet rich cream. The salt is used to bring out the sweetness and the zest of course helps in the flavor. If the lemon that you use is not strong, add the zest of two lemons, just try not to go overboard with the zest as it is very strong.
Step-by-step pictures on how to make a lemon pound cake ?
How to make this moist lemon pound cake recipe?
Pre-prep for the batter:
Zest the lemons on an ingredient like sugar or butter. This makes sure that there is no loss of flavor as it would be in case you zest the lemons in a separate bowl.
Measure and sieve the dry ingredients.
Squeeze lemon juice from the lemons and keep aside.
Making the batter:
Start off by beating the room temperature eggs and sugar in a bowl using a hand beater or a whisk in a stand mixer.
Add melted butter and cooking cream. Blend till smooth.
Add all the dry ingredients and the zest and blend.
Line a loaf cake tin using parchment paper or using butter paper and oil.
Pour the batter in the cake tin.
Let it rest in the refrigerator for at least two hours, ideally 6 hours. You can also choose to skip this step if you are in a rush. Resting the batter gives you better results.
Baking the lemon loaf cake:
Preheat the oven at 180 degrees Centigrade or 356 degrees Fahrenheit.
Bake in a preheated oven at 180 degrees Centigrade or 356 degrees Fahrenheit for 50 minutes. Make sure you check the cake at intervals of 20 minutes and then every 10 minutes because every oven is different, however 20 mins is the minimum time the cake will take to bake.
Once you take it out of the oven, remove from the tin and brush generously with the sugar syrup.
Making the lemon icing:
To make the lemon icing, just mix all the ingredients and add water depending on how thick you want your glaze or icing to be.
To make sugar syrup, just place all ingredients in the pan and boil till the sugar melts and the syrup comes to slightly thicker consistency.
Video Tutorial:
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Pro tips to help you nail this moist lemon pound cake recipe:
- Zest the lemons using a zester. If you do not have a zester, use a grater.
- Zest the lemon over butter or sugar as these ingredients will absorb maximum flavor. Try to avoid zesting on a bowl as you will end up losing out on flavor. I learnt it from my chef.
- Soaking the cake in the syrup makes sure that your cakes are soft even after storing it in the refrigerator.
- For soaking the cake, make a simple sugar syrup using 1 part water and 1 part sugar. Slice up the zested lemons and add for more flavor.
Frequently Asked Questions about lemon pound cake:
Can lemon pound cake be frozen?
-Lemon pound cake can be frozen if you store it in an airtight container.
How to store lemon pound cake?
-Store it in an air tight container.
Can I add lemon juice to pound cake mix?
-Yes, you can add lemon juice to the pound cake recipe.
How to make lemon pound cake glaze?
-Follow the lemon icing recipe that I have shared.
Why is my lemon cake bitter?
-Avoid zesting the white part of lemon as that is bitter.
Why is my lemon cake dry?
-There are several reasons for a dry lemon cake, one of them being leaving the cake out without any syrup or cover. Another reason could be that you did not follow the recipe and added lesser amount wet ingredients.
Why did my lemon cake sink?
-If you add too much baking powder, then the cake rise faster and deflates after baking, resulting in the cake sinking.
Other recipes similar to this lemon pound cake recipe:
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Lemon Pound Cake Recipe
Lemon Pound Cake Recipe that is moist, soft, has a well balanced lemon flavor and is easy to make too! Bake this for your friends and family.
Ingredients
- Egg- 100 gm
- Sugar- 116 gm
- Salt- a pinch
- Cooking cream- 50 gm
- Lemon zest- 1 lemon
- Flour- 90 gm
- Baking powder- 1.5 gm
- Butter- 15 gm
- Lemon Icing:
- Icing Sugar- 50 gm
- Lemon Juice- 1 lemon
- Water- as required
- Sugar syrup:
- Sugar- 100 gm
- Water- 100 gm
- Lemon- 1
Directions
- Step 1 Start off by beating the room temperature eggs and sugar in a bowl using a hand beater or a whisk in a stand mixer.
- Step 2 Add all the dry ingredients and the zest and blend.
- Step 3 Add melted butter and blend till smooth.
- Step 4 Line a loaf cake tin using parchment paper or using butter paper and oil.
- Step 5 Pour the batter in the cake tin.
- Step 6 Let it rest in the refrigerator for at least two hours, ideally 6 hours. You can also choose to skip this step if you are in a rush. Resting the batter gives you better results.
- Step 7 To make the lemon icing, just mix all the ingredients and add water depending on how thick you want your glaze or icing to be.
- Step 8 To make sugar syrup, just place all ingredients in the pan and boil till the sugar melts and the syrup comes to slightly thicker consistency.
- Step 9 Preheat the oven at 180 degrees Centigrade or 356 degrees Fahrenheit.
- Step 10 Bake in a preheated oven at 180 degrees Centigrade or 356 degrees Fahrenheit for 50 minutes. Make sure you check the cake at intervals of 20 minutes and then every 10 minutes because every oven is different, however 20 mins is the minimum time the cake will take to bake.
- Step 11 Once you take it out of the oven, remove from the tin and brush generously with the sugar syrup.
DID YOU MAKE THIS RECIPE?
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I hope you found my post “Moist Lemon Pound cake recipe from scratch” helpful and in case if you have any queries, feel free to post them in the comments.
Thank You
You don’t say what to do with the cooking cream
Thank you for pointing it out, I updated it. You can check it out:)
Hi Alisa I am using your lemon cake first time. Wanted to know how many (medium orlarge) will be equal to 100 grams of eggs?
If you are using a medium egg, 2 should be enough. A large egg is usually 60 gms, so I would suggest 1 and 1/2 egg. Do let me know how it turns out.