Introduction & Inspiration: A Classic Bundt Cake, Bursting with Lemon
This Lemon Pound Cake is a moist, tender, and intensely lemony delight! I love how the bright citrus flavor permeates every bite. From the cake itself to the tangy lemon glaze.
The inspiration for this recipe comes from classic pound cakes. But with a focus on maximizing the lemon flavor. I wanted a cake that was both comforting and refreshing.
I’ve experimented with different variations of lemon cake recipes over the years. And this one is my absolute favorite. It’s a recipe that I’m excited to share.
This cake is perfect for any occasion, from a casual afternoon tea to a special celebration. It’s a guaranteed crowd-pleaser. And it’s a beautiful centerpiece for any dessert table.
Nostalgic Appeal (and the Simplicity of a Bundt Cake)
Pound cake, with its dense, buttery crumb and its simple elegance, evokes a sense of nostalgia and tradition. It reminds me of classic American baking. And the comforting aroma of a cake baking in the oven.
This Lemon Pound Cake takes that familiar dessert. And adds a bright, citrusy twist that makes it perfect for any time of year. It’s a way to enjoy.
There’s something inherently satisfying about a Bundt cake. Its beautiful shape requires minimal decoration. And the dense, moist crumb is always a crowd-pleaser.
It’s the kind of cake that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of coffee or tea. A moment of pure culinary bliss.
Homemade Focus (and the Beauty of Simple Baking)
I’m a strong advocate for homemade baked goods, and this Lemon Pound Cake is a perfect example of why. Making your own cake allows you to control. It’s a rewarding experience.
Store-bought versions of pound cake often lack the fresh flavor, the moist texture, and the perfect balance of sweetness and tartness that you can achieve with homemade.
This recipe is a testament to the fact that even seemingly simple desserts like pound cakes are best made from scratch. It requires a bit of time and attention to detail. But the steps are straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the true flavors of lemon pound cake. And to enjoy the satisfaction of creating something delicious.
Flavor Goal
The flavor goal of this Lemon Pound Cake is to achieve an intense, bright, and tangy lemon flavor. That’s balanced with sweetness, a moist, tender crumb, and a hint of buttery richness.
The cake itself, made with butter, granulated sugar, eggs, salt, all-purpose flour, lemon-lime soda, and a generous amount of lemon zest. Is infused with lemon flavor throughout.
The lemon-lime soda adds a subtle citrusy note and helps to create a light and airy texture. The glaze, made with powdered sugar, dried lemon zest, fresh lemon juice, salt, and water.
It adds another layer of intense lemon flavor and a touch of sweetness. The overall effect is a cake that’s both refreshing and satisfying. A burst of sunshine.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
Unsalted butter, softened, provides richness and flavor. Using softened butter is important for proper creaming.
Granulated sugar adds sweetness. Large eggs add richness, structure.
Salt enhances the flavors of the other ingredients. All-purpose flour forms the base of the cake.
Lemon-lime soda is a secret ingredient that adds a subtle citrusy note and helps to create a light and airy texture. You can use any brand.
Lemon zest (from 2 to 3 lemons) is crucial. This is where the majority of the lemon flavor comes from.
For the Glaze:
Powdered sugar, sifted, forms the base of the glaze. Sifting the powdered sugar ensures a smooth, lump-free glaze.
Lemon zest (from about 2 lemons) is dried and added to the glaze for an extra burst of lemon flavor.
Fresh lemon juice provides the signature tangy lemon flavor. Use freshly squeezed lemon juice.
Salt balances the sweetness. Water thins the glaze to the desired consistency.
Essential Equipment
You’ll need a few basic baking tools:
A 12-cup Bundt pan. This type of pan creates a beautiful, decorative cake.
Medium and Large bowls: for mixing.
An electric mixer (stand mixer or hand mixer) for creaming the butter and sugar and beating the batter.
A whisk.
A rubber spatula.
A wire rack: for cooling.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good-quality 12-cup Bundt pan.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- Cooking spray
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- ¼ tsp. salt
- 3 cups all-purpose flour
- 1 cup lemon-lime soda
- 3 Tbsp. grated lemon zest (from 2 to 3 lemons)
For the Glaze:
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- 2 cups powdered sugar, sifted
- 2 Tbsp. fresh lemon juice, plus more if needed
- ¼ tsp. salt
- 1 Tbsp. water
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, eggs, and lemons.
Step-by-Step Instructions
Ready to bake a stunning and delicious Lemon Pound Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pan and Oven:
For the cake: Preheat the oven to 325°F (160°C).
Thoroughly coat a 12-cup Bundt pan with cooking spray. Make sure to get into all the nooks and crannies of the pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
3. Add Eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
4. Add Salt, then Flour: With the mixer on medium-low speed, add the salt.
Then mix in the all-purpose flour, 1 cup at a time, mixing after each addition until just combined.
5. Add Soda and Lemon Zest:
With the mixer on low speed, mix in the lemon-lime soda.
Then add lemon zest.
Scrape down the sides of the bowl and mix again until everything is well incorporated.
6. Pour Batter into Pan: Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.
Smooth the top of the batter with a spatula.
7. Bake:
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.
8. Cool in Pan: Let the cake cool in the Bundt pan on a wire rack for 15 minutes.
9. Invert and Cool Completely:
Carefully turn the cake out onto the wire rack.
Let it cool completely, about 2 hours.
10. Make the Glaze:
While the cake is cooling, make the glaze.
Spread out the 2 tablespoons of lemon zest on a plate and air-dry for about 30 minutes. This helps to intensify the lemon flavor.
Combine the sifted powdered sugar, dried lemon zest, 2 tablespoons of fresh lemon juice, salt, and water in a medium bowl.
Gently whisk until the glaze is thick but pourable. Thinning with a little more lemon juice if needed.
11. Glaze and Serve: Put the cooled cake on a cake stand or platter.
Use a large spoon to drizzle the glaze all over the cake, allowing it to drip down the sides.
Let the glaze set, about 30 minutes, before slicing and serving. Enjoy your beautiful and delicious Lemon Pound Cake!
Troubleshooting
Here are a few potential issues:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of liquid ingredients.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake.
Problem: The cake is sticking to the Bundt pan.
Solution: Make sure you’re greasing the pan thoroughly with nonstick baking spray, paying special attention to all the nooks and crannies. Also, make sure to let the cake cool in the pan for 15 minutes before inverting it.
Problem: The glaze is too thick/thin.
Solution: Adjust the consistency of the glaze by adding more powdered sugar (to thicken) or more lemon juice (to thin), a little at a time.
Problem: Cake is sinking. Solution: Check oven temperature.
Tips and Variations
Here are some tips and variations to help you customize this Lemon Pound Cake:
Tip: For an even more intense lemon flavor, add a teaspoon of lemon extract to the cake batter.
Tip: If you don’t have lemon-lime soda, you can use club soda or sparkling water instead.
Tip: To make sure your cake is evenly baked, rotate the pan halfway through the baking time.
Variation: Add a tablespoon of poppy seeds to the batter for a lemon poppy seed pound cake.
Variation: Use a different type of citrus zest, such as orange zest or lime zest, in the cake and glaze.
Variation: Add a layer of fresh berries, such as blueberries or raspberries, to the batter before baking.
Variation: Drizzle the finished cake with a cream cheese frosting instead of a lemon glaze.
Variation: Add some food coloring to the glaze.
Serving and Pairing Suggestions
Suggestions for serving:
Serving Suggestions:
Serve the cake at room temperature.
Serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream.
Serve it as a dessert for a brunch, a picnic, a tea party, or any occasion.
It’s also perfect for a simple afternoon treat.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of tea (especially Earl Grey or lemon tea).
A cup of coffee.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
A glass of milk.
It’s a versatile cake.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 400-500
- Protein: 4-6 grams
- Fat: 20-25 grams (mostly from the butter and eggs)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is just a general estimate. This Lemon Pound Cake is a relatively rich and decadent dessert.
It does provide some protein. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Lemon Pound Cake
Description
This Lemon Pound Cake is a moist, tender, and intensely lemony delight! I love how the bright citrus flavor permeates every bite
Ingredients
For the Cake:
- Cooking spray
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- ¼ tsp. salt
- 3 cups all-purpose flour
- 1 cup lemon-lime soda
- 3 Tbsp. grated lemon zest (from 2 to 3 lemons)
For the Glaze:
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- 2 cups powdered sugar, sifted
- 2 Tbsp. fresh lemon juice, plus more if needed
- ¼ tsp. salt
- 1 Tbsp. water
Instructions
1. Prepare the Pan and Oven:
For the cake: Preheat the oven to 325°F (160°C).
Thoroughly coat a 12-cup Bundt pan with cooking spray. Make sure to get into all the nooks and crannies of the pan to prevent the cake from sticking.
2. Cream Butter and Sugar: In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), cream the softened butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
3. Add Eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
4. Add Salt, then Flour: With the mixer on medium-low speed, add the salt.
Then mix in the all-purpose flour, 1 cup at a time, mixing after each addition until just combined.
5. Add Soda and Lemon Zest:
With the mixer on low speed, mix in the lemon-lime soda.
Then add lemon zest.
Scrape down the sides of the bowl and mix again until everything is well incorporated.
6. Pour Batter into Pan: Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.
Smooth the top of the batter with a spatula.
7. Bake:
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.
8. Cool in Pan: Let the cake cool in the Bundt pan on a wire rack for 15 minutes.
9. Invert and Cool Completely:
Carefully turn the cake out onto the wire rack.
Let it cool completely, about 2 hours.
10. Make the Glaze:
While the cake is cooling, make the glaze.
Spread out the 2 tablespoons of lemon zest on a plate and air-dry for about 30 minutes. This helps to intensify the lemon flavor.
Combine the sifted powdered sugar, dried lemon zest, 2 tablespoons of fresh lemon juice, salt, and water in a medium bowl.
Gently whisk until the glaze is thick but pourable. Thinning with a little more lemon juice if needed.
11. Glaze and Serve: Put the cooled cake on a cake stand or platter.
Use a large spoon to drizzle the glaze all over the cake, allowing it to drip down the sides.
Let the glaze set, about 30 minutes, before slicing and serving. Enjoy your beautiful and delicious Lemon Pound Cake!
Recipe Summary and Q&A
Let’s recap this delicious Lemon Pound Cake baking journey!
Summary: This Lemon Pound Cake is a moist, tender, and intensely lemony cake baked in a Bundt pan and drizzled with a simple lemon glaze. It’s a beautiful and delicious dessert.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to 2 days in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a Bundt pan. Can I use a different type of pan?
A: Yes, you can use a different type of pan, but you may need to adjust the baking time accordingly. A 9×13-inch baking pan or two 9-inch round cake pans would work.
Q: I’m allergic to dairy, can I make substitutions? A: Yes, you can.
Q: Can I double the recipe? A: Yes, you can.