This Lemon Pound Cake recipe is for anyone who appreciates the bright and refreshing flavor of lemons in a moist and tender cake. Whether you’re hosting a brunch, celebrating a special occasion, or simply indulging your sweet tooth, this recipe is bound to leave you and your guests craving for more.
Frequently Asked Questions (FAQs)
Q: Can I freeze the Lemon Pound Cake?
A: Yes, you can freeze the cake for up to three months. Ensure it’s wrapped tightly to preserve its freshness.
Q: Can I use salted butter instead of unsalted?
A: While you can use salted butter, it’s advisable to reduce the additional salt in the recipe to maintain the perfect balance of flavors.
Q: What’s the secret to a moist Lemon Pound Cake?
A: The combination of butter, shortening, and whole milk contributes to the cake’s moist and tender texture. Ensure not to overbake to retain its lusciousness.
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 3/4 tsp salt
- 3 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup shortening, room temperature
- 5 large eggs
- 1 cup whole milk
- 6 Tbsp lemon juice
- 1 lemon, zested
Kitchen Equipment Needed
Before we embark on our baking adventure, let’s ensure we have the tools required to create this citrus masterpiece:
- Oven preheated to 350°F
- 2 loaf pans or one large Bundt pan, greased and floured
- Medium bowl for sifting dry ingredients
- Electric mixer for creaming butter, shortening, and sugar
With everything in place, let’s unravel the secrets behind crafting the perfect Lemon Pound Cake.
- Preheat the Oven: Ensure your oven is preheated to 350°F, creating the optimal environment for baking perfection.
- Prepare the Pans: Grease and flour 2 loaf pans or one large Bundt pan. This ensures your cake effortlessly releases its citrusy goodness.
- Sift the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set this flavor-packed mixture aside.
- Cream the Butter, Shortening, and Sugar: Using an electric mixer, cream together the room-temperature butter, shortening, and sugar. Add eggs one at a time, beating until well blended after each addition.
- Alternate with Dry Ingredients and Milk: Add the sifted dry ingredients to the butter mixture in three additions, alternating with the whole milk. Begin and end with the flour mixture. Beat at low speed just until blended after each addition.
- Infuse with Lemon Magic: Mix in the lemon juice and zest, allowing the citrusy aroma to dance through the batter.
- Bake to Perfection: Pour the batter into the prepared pans and bake until a tester inserted into the center comes out clean, approximately 55 minutes.
- Cool and Enjoy: Allow the cakes to cool in the pans for 15 minutes, then turn them out onto racks to cool completely. The anticipation builds as the irresistible scent of lemon fills the air.