This Lemon Pound Cake recipe is bursting with the flavour of actual contemporary lemons. Topped with a simple lemon glaze whipped up with limoncello liqueur and swirled with lemon curd this extremely moist cake is scrumptious!
Should you love this recipe for selfmade pound cake with a citrus twist, give my Orange Pound Cake a attempt, too!
Moist Lemon Pound Cake With Lemon Glaze
My lemon pound cake is moist and tangy, with all of the candy flavors of a Starbucks lemon loaf, solely higher. This simple lemon cake recipe is swirled with selfmade lemon curd all through and bursting with the flavour of actual lemon zest.
In true pound cake trend, this cake is wealthy and dense, but completely balanced with the brightness of the citrus. I prime my moist lemon loaf with creamy limoncello glaze. It’s certainly one of my favourite treats to take pleasure in within the afternoon with espresso or tea, or for dessert (and let’s be trustworthy, typically each).
Why You’ll Love This Pound Cake Recipe
Should you love lemon desserts as a lot as I do, put together to be hooked by this luscious lemon pound cake! Listed below are just some causes to like it:
Do-it-yourself lemon curd. This pound cake is swirled with ribbons of my selfmade lemon curd recipe all through a gentle, buttery lemon crumb. It’s surprisingly simple to make your individual lemon curd from scratch!
Limoncello glaze. I make a brilliant easy lemon glaze for this pound cake by combining powdered sugar with limoncello liqueur. It’s a scrumptious, grownup twist with a great deal of candy, lemony taste. In fact, you may decide to make a lemon glaze sans alcohol if you happen to desire.
Good for brunch or dessert. This pound cake is flexible sufficient to make for a lightweight afternoon deal with, a candy addition at brunch, or a simple dessert to take alongside to any event.
Why Is It Referred to as Pound Cake?
Pound Cake dates again to the early 1700s and it’s named after how the recipe was initially made: with one pound every of flour, butter, sugar, and eggs. Historically, pound desserts are baked in both a loaf pan, like on this recipe, or in a bundt pan, like my 7UP Pound Cake.
Folks typically confuse pound cake with sponge cake. And it’s true, each recipes have many substances in widespread. One important distinction is that sponge desserts name for whipping the eggs within the recipe individually, ensuing within the cake’s “spongy” texture.
What You’ll Want
I buck custom with this lemon pound cake recipe. Somewhat than add a full pound of every ingredient, I’ve tailored issues a bit, with superior outcomes (if I do say so myself). Beneath is a brief overview of the substances you’ll want, with the complete recipe particulars out there within the recipe card.
Eggs: For construction and richness within the cake.
Milk: You should utilize entire milk or 2% milk on this recipe, both one is okay.
Sugar: For essentially the most constant outcomes, use common granulated sugar.
Lemon Zest: Recent lemon zest is a should! You’ll get one of the best taste from lemons after they’re in season.
Vanilla: Skip utilizing imitation vanilla and use actual vanilla extract. The flavour is so significantly better!
Oil: I add liquid coconut oil to my cake batter, although one other sort of oil, like vegetable oil, may also work. Including oil rather than butter yields a lighter, extra tender cake crumb.
Baking Powder and Salt: For leavening and to stability the sweetness.
Flour: I like to recommend utilizing all-purpose flour.
Lemon Curd: I exploit my recipe for simple Homemade Lemon Curd and swirl all of it all through the pound cake. So dreamy! Should you’re pressed for time, it’s also possible to use your favourite model of store-bought lemon curd.
Powdered Sugar: You’ll whip collectively a simple glaze utilizing powdered sugar, additionally referred to as confectioner’s sugar, mixed with lemon liqueur.
Limoncello: That is an Italian lemon liqueur made out of lemon zest and sugar with a candy, intense lemon taste. You’ll discover Limoncello in most liquor shops all through the US. Should you don’t have it or aren’t a fan, use a little bit of contemporary lemon juice and/or zest as an alternative to amp up the lemon taste within the glaze.
How you can Make Lemon Pound Cake
Whereas the oven preheats to 350ºF, grease and line your loaf pan. I like to recommend lining it with a chunk of parchment paper reduce to suit into the underside of the pan, lengthy sufficient in order that the perimeters dangle over every finish. This makes it simple to carry the pound cake from the pan as soon as it’s baked. Subsequent, you’ll whip up the simple lemon pound cake batter:
Mix the Elements: First, whisk collectively the eggs, milk, sugar, lemon zest, and vanilla right into a clean batter. Subsequent, stream within the coconut oil whereas persevering with to whisk, adopted by the baking powder and salt. Lastly, stir in your flour. It’s wonderful in case your batter seems a bit lumpy, watch out that you just don’t overmix!
Fill the Pan: Add about 3/4 of the cake batter to your ready pan, drizzle the highest with half of your lemon curd, after which add the remaining batter and one other drizzle of curd. Take care that the curd doesn’t contact the perimeters of the pan, because the sugar will burn if it bakes in opposition to the recent sides.
Swirl and Bake: Use a butter knife to swirl the lemon curd flippantly via the batter. Bake your lemon pound cake at 350ºF for 50-55 minutes, then depart it to chill within the pan for 10 minutes. Afterward, carry the cake out of the pan and place it on a wire rack.
Put together the Glaze: Make a fast lemon glaze by combining powdered sugar with a few spoonfuls of limoncello. Whisk till you attain a clean consistency.
Glaze and Cool: Lastly, pour the glaze over the pound cake whereas the cake remains to be barely heat. Let the cake end cooling earlier than slicing and serving. See under for a few of my favourite serving concepts.
Suggestions for the Greatest Pound Cake
Comply with these ultimate ideas for one of the best selfmade lemon pound cake:
You may make this pound cake in a bundt pan. You should definitely generously grease and flour the pan in order that your lemon bundt cake pops out simply.
Use contemporary lemon juice. I’m speaking freshly squeezed. Don’t use bottled lemon juice as the flavour simply gained’t be the identical. And whilst you’re at it, don’t skip the lemon zest!
Hold the curd away from the perimeters of the pan. I point out it earlier, however attempt your greatest to not let the lemon curd contact the edges of the pan once you’re swirling it in. This fashion the sugars gained’t burn.
If the lemon glaze on your pound cake is simply too skinny, whisk in further powdered sugar a bit at a time to thicken it. If it’s too thick, add extra Limoncello to get it to a pourable consistency.
Pound cake is supposed to be a bit dense. Nevertheless, it shouldn’t be dry or heavy. In case your pound cake is dry, this could possibly be the results of overbaking, or since you added an excessive amount of flour.
On that be aware, be certain to measure the substances accurately. Should you don’t have a kitchen scale, I like to recommend the spoon-and-sweep technique the place you spoon substances like flour into your measuring cup and use the again of a knife to stage it off.
Variation Concepts
Trying to change issues up along with your lemon pound cake? Strive these simple recipe variations:
Substitute the Lemon Curd: Should you’re seeking to substitute the lemon curd on this recipe, attempt lemon pie filling or lemon marmalade as an alternative.
Totally different Fruit Preserves: You may also exchange the lemon filling altogether with fruit jam or preserves like strawberry jam, or raspberry jam for a lemon raspberry cake.
Add Berries: For much more summery vibes, add contemporary seasonal blueberries for a simple lemon blueberry pound cake. Tossing your berries in flour earlier than folding them into the batter will assist to maintain them from settling on the backside of the cake.
Skip the Glaze: Should you’d desire to go away your pound cake unglazed, you may all the time mud the highest with powdered sugar as an alternative.
Serving Ideas
This can be a enjoyable and straightforward cake recipe to make for brunch or as a lightweight dessert. We’ll take pleasure in a slice of zesty lemon pound cake within the summertime with a scoop of vanilla ice cream. So scrumptious! I’ll even double up on the fruity flavors with a drizzle of Strawberry Syrup. It’s the right summer season dessert to convey to Fourth of July BBQs and picnics.
Serve your lemon pound cake for Easter brunch alongside different selfmade treats like Cinnamon Rolls and Hot Cross Buns. Or, do as I do, and easily tuck right into a slice whereas passing via the kitchen. It’s actually one of the best dessert for any event!
How you can Retailer Lemon Pound Cake
Hold your lemon pound cake hermetic at room temperature for as much as 4 days. Pound cake tends to dry out when saved within the fridge.
Can I Freeze Pound Cake?
Sure, as soon as the glazed cake is totally cooled, wrap your pound cake tightly in plastic wrap, plus a layer of foil. You possibly can freeze this cake entire or in simple grab-and-go slices. Freeze it for as much as 3 months, and defrost the cake at room temperature earlier than serving.
This fluffy Lemon Pound Cake recipe is full of contemporary lemon taste and ribbons of tangy lemon curd. Topped with a candy lemon glaze made with limoncello liqueur!
Lemon Pound Cake: Preheat your oven to 350°F/175°C
Spray a 9×5 loaf pan with nonstick spray. Lay a strip reduce to suit the underside of the pan with parchment paper, so the paper hangs over the ends. Spray the parchment paper with nonstick spray. Set the pan apart.
In a big bowl whisk collectively the eggs, milk, sugar, zest and vanilla till clean and mixed.
Slowly stream within the coconut oil, whisking constantly till mixed.
Add within the baking powder and salt and whisk till mixed.
Lastly stir within the flour till simply integrated. The batter will likely be barely lumpy.
Unfold 3/4 of the batter into the ready pan. Drizzle 1/2 of the lemon curd on prime of the batter, holding it away from the perimeters.. High with the remaining batter after which the remaining curd, additionally being cautious to not let the curd contact the perimeters of the pan. The curd will burn if it’s uncovered to the sting of the pan.
Utilizing a butter knife swirl the curd into the batter.
Bake for 50-55 minutes till a tooth decide inserted into the middle comes out clear.
Permit the cake to chill within the pan for 10 minutes after which switch to a wire rack to glaze.
Limoncello Glaze: To arrange the glaze whisk the powdered sugar and Limoncello collectively till clean. Pour this in your heat cake.
