How to Make an Easy Lemon Pound Cake Recipe
When I say look no further, I really mean, look no further! This delicious Easy Lemon Pound Cake Recipe is the last one you will ever need!
Baking a delicious and mouthwatering cake is always an exciting experience. In this blog post, you’ll find this lemon pound cake recipe will wow your family and friends.
Not only does it incorporate zesty, fresh lemons but also unique ingredients such as buttermilk that lend a special flavor to the cake. The moist texture combined with bursts of tangy citrus goodness added by optional glaze or frosting, in the end, my How to Make an Easy Lemon Pound Cake Recipe is simply irresistible! So let’s get baking!
How to make a moist easy lemon pound cake?
Moist cakes are everybody’s favorite, and lemon cakes especially can be the star of any event for sure. I mean, who doesn’t love a good lemon cake?
To get a moist lemon cake, the first thing to do is to make sure the butter is soft when you add it to your batter.
Most lemon cake recipes call for lemon juice or lemon extract, but if you really want that extra lemon flavor try using a lemon zest for a bright citrus flavor!
Next, I’m convinced, buttermilk instead of whole or almond milk can also help make sure your cake comes out moist too.
When you’re done baking, let your lemon cake cool in its pan before transferring it to a wire rack or plate as cooling faster can cause the cake to dry out.
With these tips in mind, you should have no problem baking up a stunningly delicious and moist lemon cake anytime!
What if you’re not a big fan of lemons? I got you!
This chocolate dessert is a favorite of mine, as is my mom’s go-to dessert.
How to make an easy lemon pound cake?
Making a light and fluffy lemon cake is a delicious treat! If you want to get it just right, there are some important steps to follow.
How to Make Light and Fluffy Cakes?
- Start by making sure all the ingredients are at room temperature before you begin.
- Separate the eggs and using electric beaters, whip the egg whites until they form stiff peaks. This gives the cake structure that will remain sturdy and airy when baked.
- Next, cream together your butter and sugar until light and fluffy – this helps capture pockets of air bubbles in your batter giving the lemon pound cake an extra bit of lift.
- Always sift dry ingredients together, from confectioner’s sugar to actual flour, as it adds another layer of fluffiness when mixed into your lemon cake batter.
What you’ll need to get started
Before I begin to do any cooking or baking in our home I always prepare ahead the things that I’ll need!
These are my favorite glass nesting bowls that I use for pretty much everything! They make prep super easy! Click HERE to see the bowls I use! Using these bowls makes putting a meal or recipe together so easy. Making things easier and more fun is what it’s all about.
Ingredients you’ll need:
- All Purpose flour
- Baking Powder
- Ground Ginger
- Grated Lemon
- Fresh Lemon Juice
Easy Lemon Pound Cake Recipe
- 3 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Ground Ginger
- 1/4 tsp Salt
- 2 1/2 cups Sugar
- 1 cup Butter
- 4 Eggs
- 3 TBSP Grated Lemon Zest
- 1/4 Cup Buttermilk
- 1/2 Cup Fresh Lemon Juice
- 2 TBSP Brandy
- Preheat your oven to 350 degrees. Grease one large pan similar to an angel food cake pan
- Sift flour, baking powder, ginger, and salt in a mixing bowl. Move to the side for later.
- In a separate larger mixing bowl, cream the butter and sugar together using a hand or stand mixer.
- Once smooth, beat in the eggs.
- Add the lemon zest, brandy, and buttermilk.
- Add the flour mixture gently stirring. Once combined, add the mix to your pan
- Bake for 50 minutes, or until the toothpick comes out clean. Cool on wire rack
- Using a hand whisk, combine lemon juice and 1/2 cup sugar until sugar is dissolved – Drizzle over the cake while they are still hot!
- Serve when cooled
For a gorgeous Spring Cake presentation, I thought I would use fresh flowers! In this case, I’ve used three white roses, one small bouquet of green mums, three white carnations, and three pale yellow carnations to decorate my easy lemon pound cake!
Since I used an angel food cake pan with a hole in the middle, I prepped the hole with a piece of parchment paper hidden inside for the stems! You can shop my cake plate HERE!
Let me know if you like this recipe! Leave a comment to let me know what you think!
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I made your lemon cake in a bundt pan. When I went to take it out of the oven I saw that it had fallen in the middle. I turned it out of the pan onto a rack and the bottom was good. Do you have any idea what could have happened? I have been baking for almost fifty years and never had this problem.
Looking forward to hearing from you
Hi Cynthia, Thank you for reaching out! Is it possible the cake pan may have been a bit too big for the amount of batter? That could cause it to fall in the middle. The other suggestion might be to make sure the eggs and the butter are well creamed together. I hope this helps! Keep me posted! 🙂 Susan
I absolutely love a good lemon cake. Definitely, I will give this recipe a try.