What Are The Notes On Lemon Pound Cake?

Lemon pound cake is a classic cake that has been enjoyed for centuries. It features a tender, buttery crumb and bright lemon flavor. The name “pound cake” refers to the fact that the original recipes called for one pound each of flour, butter, eggs, and sugar.

Lemon pound cake likely originated in Europe in the early 18th century. Pound cakes were very popular at the time, and the addition of lemon juice and zest was a natural way to enhance the flavor. Historically, pound cakes were denser and richer than typical cakes today. Over time, recipes have evolved with more leavening and a lighter texture. However, the rich flavor remains a hallmark of lemon pound cake.

A Brief History of Lemon Pound Cake

Table of Contents

Ingredients

The main ingredients for lemon pound cake include:

Flour – All-purpose flour acts as the base for the cake batter. Using cake flour will result in a lighter and more tender texture.
Butter – Room temperature butter is creamed with the sugar to create air pockets and a rich flavor. Unsalted butter is recommended.
Sugar – Granulated white sugar sweetens the cake and helps create a tender crumb. Confectioners’ sugar can be used for dusting.
Eggs – Eggs provide structure, richness, and moisture. Large eggs work best.
Baking powder – A leavening agent that creates rise through a chemical reaction. Aluminum-free is ideal.
Lemon zest – Freshly grated lemon zest infuses bright citrus flavor. Use organic or unwaxed lemons.
Lemon juice – Fresh lemon juice also provides tart lemon flavor. Bottled juice can be substituted.

Other potential ingredients are milk, vanilla, and salt. Adjusting the ingredient amounts will affect the texture and flavor.

Equipment Needed

Baking a lemon pound cake requires just a few basic pieces of equipment that most home kitchens have on hand. Here are the key items you’ll need:

Loaf Pan – You’ll need a standard loaf pan, approximately 9×5 inches. The pan should be nonstick or greased and floured to prevent sticking. Glass and metal pans both work well.
Mixing Bowls – Have at least two large mixing bowls on hand, one for dry ingredients and one for wet ingredients. Stainless steel or heat-resistant glass bowls are best.
Wire Whisk – A wire whisk makes quick work of blending the dry ingredients together. Choose a medium sized whisk that allows you to easily whisk everything together.

Beyond these key items, you’ll also need basic mixing spoons, a rubber spatula, measuring cups and spoons, and a cooling rack. With the right simple equipment, you’ll be ready to bake up a perfect lemon pound cake.

Recipe:

This moist and delicious lemon pound cake uses simple ingredients like butter, sugar, eggs, lemon juice and lemon zest. According to the recipe by Budget Bytes, the ingredients needed are:

For the cake:

1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/4 tsp salt
1 cup whole milk
2 Tbsp lemon zest (from about 2 large lemons)
1/4 cup fresh lemon juice (from about 1 large lemon)

For the glaze:

1/3 cup fresh lemon juice
1 cup powdered sugar

To make the cake, preheat the oven to 325oF. Grease a 10-inch Bundt pan with butter or nonstick spray and set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour and salt. Add half of the flour mixture to the wet ingredients and mix. Then add the milk and mix, followed by the remaining flour mixture, mixing just until combined. Stir in the lemon zest and juice. Pour the batter into the prepared pan and bake for 60-70 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.

To make the glaze, whisk together the lemon juice and powdered sugar until smooth. Once the cake has cooled, pour the glaze over the top, allowing it to drizzle down the sides. Let the glaze set for about 10 minutes before slicing and serving the pound cake.

Source: https://www.budgetbytes.com/lemon-pound-cake/

Tips and Variations

Lemon curd makes a delicious topping or filling for lemon pound cake. Spoon lemon curd over sliced pound cake for added brightness and lemon flavor. You can also split the cake horizontally and spread curd in between layers before frosting the outside of the cake (https://www.book-recipe.com/how-to-make-a-lemon-pound-cake/). Other citrus curds like lime, orange, or grapefruit can also be substituted.

Try swapping in different citrus juices or zests in the batter like orange, lime, or grapefruit for a variation on the classic lemon flavor. Adjust the amount of juice or zest to your taste preference. For a tropical twist, use a blend of lemon and lime (https://dessertsonadime.com/lemon-pound-cake-recipe-2/).

Drizzle a lemon, lime, orange, or other citrus flavored glaze over the pound cake while it’s still warm for an extra pop of brightness. Let the glaze harden before slicing and serving (https://www.thebakingchocolatess.com/quick-easy-lemon-strawberry-yogurt-pound-cake/).

Storage

Lemon pound cakes can be stored in different ways to maximize freshness and shelf life:

Room Temperature – Lemon pound cakes with no dairy products like cream cheese frosting can be stored at room temperature in an airtight container for 2-3 days. Make sure the cake is completely cooled before storing.

Refrigeration – For lemon pound cakes with dairy-based frostings or fillings, refrigerate the cake loosely covered in plastic wrap or in an airtight container for up to 1 week. Allow the cake to come to room temperature before serving for best texture.

Freezing – Lemon pound cakes freeze very well for up to 2-3 months. First wrap the cake tightly in a double layer of plastic wrap and then in a layer of aluminum foil. Thaw the cake overnight in the refrigerator before serving.

Cited from:
Luscious Lemon Pound Cake

Nutrition

Lemon pound cake is a sweet and rich cake that packs a decent amount of calories and carbs. A 91g (1 slice) serving of lemon pound cake contains approximately 321 calories, 49g of carbohydrates, 13g of fat, and 5g of protein according to PerkChops. The carbs come mainly from added sugar, which amounts to 30g per serving. A 100g serving of whole iced lemon pound cake has 26g of fat, including 8g of saturated fat, 71g of carbohydrates, and 105mg of cholesterol according to the nutrition facts from Sweetsams. Overall, lemon pound cake is high in calories, carbs, and fat, especially saturated fat. It provides some protein but is not a significant source compared to its high calorie, carb, and fat content.

Pairings

Lemon pound cake is a versatile dessert that can be enjoyed in many ways. Here are some delicious items that pair wonderfully with lemon pound cake:

Tea: The tanginess of lemon pound cake makes it an ideal pairing for tea. Black tea, green tea, or herbal teas like chamomile, mint, or rooibos complement the lemony flavor. The tea helps cleanse the palate after each bite of pound cake.

Coffee: A cup of freshly brewed coffee is another excellent match for lemon pound cake. The slight bitterness of coffee balances the sweetness of the cake. Enjoy a slice of lemon pound cake with an espresso or cafe au lait for a satisfying dessert treat.

Berries: Fresh berries like raspberries, blueberries, or strawberries make delicious toppings for lemon pound cake. The sweet-tart flavor of berries pairs perfectly with the citrusy cake. Top slices of pound cake with a handful of berries for a burst of color and flavor.

Whipped cream: A dollop of freshly whipped cream takes lemon pound cake to the next level. The light sweet creaminess offsets the density of the pound cake. It also adds moisture and softens the crumb. Add whipped cream when serving for a decadent dessert.

Occasions

Lemon pound cake is a versatile dessert that can be served at many different occasions throughout the year. Here are some of the best occasions to enjoy this bright and tangy cake:

Brunch

Lemon pound cake makes for a perfect light and refreshing dessert option for spring and summer brunch gatherings. The sweet lemon glaze gives it an extra touch of elegance that works well for more formal daytime get-togethers with friends or family.

Birthdays

This cake’s moist texture and zesty lemon flavor make it an ideal birthday dessert. Decorated with whipped cream frosting, fresh berries and lemon slices, it’s sure to be a crowd-pleasing treat at any birthday celebration.

Tea Time

With its classic flavor profile, lemon pound cake is a natural fit for an afternoon tea spread. Serve it up with a hot cup of tea for a satisfying afternoon pick-me-up.

Conclusion

Lemon pound cake is a classic dessert that has been enjoyed for decades. This simple yet delicious cake features a tender, buttery crumb and bright lemon flavor. The key to a great lemon pound cake is using high-quality ingredients like butter, eggs, lemon zest, and freshly squeezed lemon juice. Be sure to cream the butter and sugar thoroughly for a light and fluffy texture. While baking, the cake will develop a crisp, golden brown top crust. Once cooled, lemon pound cake can be served plain, dusted with powdered sugar, or with berries and whipped cream. Store leftover cake covered at room temperature for a few days. Enjoy this bright and vibrant cake for dessert, teatime, or anytime you crave a little lemon delight.