Lemon Pound Cake

Bursting with the vibrant flavors of zesty lemons, this moist and fluffy lemon pound cake is a citrus lover’s dream. 🍋

Our scrumptious homemade lemon pound cake is a masterful fusion of perfectly baked airy cake moistened by tart-sweet lemon syrup. To elevate this sensory journey, we top the cake with a velvety lemon glaze and a sprinkling of fresh lemon slices.

Whether you’re a seasoned baker or just starting your culinary journey, this detailed recipe will guide you through the steps to create the best lemon pound cake you have ever had!

From its perfectly balanced sweetness to its heavenly aroma, each slice of this homemade masterpiece brings a burst of sunshine to your palate.

My Lemon Pound Cake vs Traditional Pound Cake

As we all know, a traditional pound cake is known for its simple yet decadent composition, characterized by a dense and buttery texture.

The name “pound cake” originates from its original recipe, which called for a pound each of four main ingredients: butter, sugar, eggs, and flour.

Starting with this straightforward formula, we have the flexibility to incrementally modify the quantity of each ingredient according to our individual preferences.

Sugar vs. Powdered sugar

For example, in my case, I find that utilizing an entire pound of sugar might result in excessive sweetness for the cake. Hence, I made the decision to reduce the amount of sugar, and replace it with powdered sugar. This substitution not only reduces the sweetness but also integrates more seamlessly into the whipped butter due to its superior dissolvability.

Butter vs. Heavy whipping cream

I also substituted some of the butter in the traditional pound cake recipe with heavy whipping cream. While heavy whipping cream also contains fat, it has a higher water content compared to butter. Substituting some of the butter with heavy whipping cream will result in a slightly moister texture in the cake. The final texture could be slightly softer and more delicate.

Baking powder

Traditional pound cakes are known for their dense crumb. Introducing baking powder to the batter prompts the release of carbon dioxide gas during baking, contributing to a texture that is somewhat lighter and delicately more airy. If your preference aligns with a traditional pound cake experience, you can simply omit the baking powder from this recipe, thus ensuring your cake retains the classic density.

Lemon zest & lemon juice

Lemon zest is the outer peel of the lemon, which contains concentrated oils that carry a vibrant, tangy flavor. When added to the pound cake batter, the lemon zest and lemon juice infuses the cake with a zesty and refreshing taste that balances the sweetness of the cake.

Tips for making a lemon pound cake

1. Use room temperature eggs

When cold eggs are added to softened butter, the temperature difference can cause the butter to curdle or separate.

Therefore it is important to let the eggs sit at room temperature for at least 2 hours until they gradually come to room temperature. Room temperature eggs blend more easily with butter and form a better emulsion.

If you are in a hurry, you can place the eggs (still in their shells) in a bowl of lukewarm water (100°F) for about 10 minutes. This will help them warm up faster.

2. Whip softened butter

Whipping butter adds air to the mixture, resulting in aeration of the fat molecules. This trapped air expands during baking, creating pockets that contribute to a lighter and more tender cake texture.

If you don’t have enough time or a hand mixer to whip the butter, fear not. You can just skip the butter whipping step and directly mix melted butter with eggs. Because we will add baking powder into the batter later, the presence of this leavening agent guarantees the cake’s elevation, even in the absence of whipped butter.

3. How to prevent curdled cake batter

Butter can curdle or separate from the cake batter under the following circumstances:

1. Temperature Mismatch: If the butter and eggs are at significantly different temperatures, adding cold eggs to softened or room temperature butter can cause the fat in the butter to solidify and create clumps.
2. Rapid Mixing: Whipping the eggs too quickly into the butter can lead to the fat in the butter not fully incorporating with the liquid in the eggs, causing separation.
3. Overwhipping: Whipping the mixture for too long can cause the butter and eggs to separate. When overwhipped, the fat in the butter can break down, leading to the release of liquid and the separation of components.

To prevent curdling or separation when whipping butter with eggs, it’s important to:

• Ensure both the butter and eggs are at a similar temperature, ideally at room temperature.
• Gradually add the eggs to the butter while mixing continously to encourage even incorporation.
• Avoid overmixing the mixture and stop once it’s fully combined.

4. How to save curdled cake batter

If the butter is still curdled, don’t be too worried.

If the curdling is minimal, you can gradually add the dry ingredients to the curdled batter while mixing at a low speed. Flour can help bind the fat and liquid components of the batter. You will still be able to get a smooth batter.

If the curdling is massive, you can save the curdled butter egg mixture by using a hot water bath method, also known as a bain-marie. This technique involves gently heating the curdled mixture over simmering water while continuously stirring until it becomes smooth and emulsified again. Here’s how you can do it:

1. Prepare a Double Boiler: Set up a double boiler by placing a heatproof bowl over a pot of simmering water. The bottom of the bowl should not touch the water.
2. Add Curdled Butter Mixture: Place the bowl over the pot and add the curdled butter egg mixture to the bowl.
3. Gently Heat: The steam from the simmering water will gently heat the bowl and the curdled mixture inside. Use a silicone spatula or whisk to stir the butter constantly as it heats.
4. Monitor and Stir: Continue stirring the mixture as it heats. You should start to see the curdled butter melting and becoming smoother. Keep stirring until the butter is fully melted and has a smooth consistency.
5. Remove from Heat: Once the butter has smoothed out and regained its emulsified state, remove the bowl from the double boiler. Be cautious not to overheat the mixture, as this can cause it to separate further.
6. Cool in the Fridge: Allow the butter egg mixture to cool in the fridge completely, ideally overnight. After cooling, you can whip it using a hand mixer to incorporate air into the mixture again.

5. How to create an even crack on the top of a pound cake

Pound cakes often develop cracks on the top during baking due to their rich and dense nature. As the cake bakes, the center tends to expand more than the edges due to the heat distribution within the oven. This expansion can result in the cake cracking at the weakest point, which is often the top. These cracks are not necessarily a bad thing and can actually add to the visual appeal of the cake.

To achieve an even and symmetrical crack pattern instead of sporadic small cracks, you can use softened butter to create a horizontal line along the center of the cake’s top surface prior to baking.

6. Brush lemon syrup when the cake is still hot

When the cake is hot, its porous structure allows it to absorb the lemon syrup more effectively. This results in a deeper and more evenly distributed lemon flavor throughout the cake. Cakes can sometimes dry out as they cool, especially those with denser textures like pound cakes. Brushing the hot cake with syrup helps lock in moisture, preventing the cake from becoming overly dry and preserving its softness.

EQUIPMENT

• Kitchen scale (Or measuring cups)
• Lemon zester (Or cheese grater)
• Hand mixer
• Mixing bowls
• Loaf pan (9×5-inch)
• Parchment paper
• Oven
• Piping bag (Optional)

INGREDIENTS  

– Ingredients for Lemon Pound Cake

• 3 lemons zest (zest of 3 medium-sized lemons)
• 250 g powdered sugar (1cup + ⅔cup; Or you can use 150g granulated sugar to substitute 250g powdered sugar)
• 200 g unsalted butter (1+¾ sticks of butter; Room temperature softened)
• 1.5 g salt (¼ tsp)
• 5 large eggs (Room temperature *See Note1)
• 100 g heavy whipping cream (⅓cup + 2tbsps)
• 3.5 g vanilla extract (⅔ tsp)
• 50 g lemon juice (3 tbsps.)
• 300 g all purpose flour (2 + ½ cups)
• 6 g baking powder (1 +¼ tsp)

– Ingredients for Lemon Syrup

• 80 g water (⅓ cup)
• 50 g granulated sugar (¼ cup)
• 50 g lemon juice (3+½ tbsp)

– Ingredients for Lemon Glaze

• 30 g lemon juice (2+½ tbsp)
• 120 g powdered sugar (1 cup)

– Other Ingredients

• 2 tbsps. softened butter (For greasing the loaf pan and piping a line of butter on the top surface of the cake)
• lemon zest and lemon slices (For the final decoration)

INSTRUCTIONS 

1. Preheat your oven to 340°F (170°C). Grease a loaf pan with butter and then line it with parchment paper.

2. In a large mixing bowl, use medium speed of the hand mixer to whip softened butter for about 3 minutes until it turns pale and fluffy.

3. In a separate bowl, combine lemon zest and powdered sugar, gently rub with clean hands until well combined.

4. Add the lemon zest sugar mixture to the butter and stir with a spatula until all dry sugar is incorporated. Then, use a hand mixer to whip the softened butter and granulated sugar until achieving a light and fluffy consistency.

5. In another bowl, whisk 5 room temperature eggs until they are uniformly mixed. Gradually incorporate the egg mixture into the butter, adding 2 tbsps. at a time, mixing well with the hand mixer after each addition.

6. Pour in the heavy whipping cream, vanilla extract, and lemon juice.

7. In a separate bowl, whisk together the flour, baking powder, and salt.

8. Add the dry ingredients to the butter egg mixture. Use the lowest speed setting of the hand mixer to mix just until combined.

9. Pour the batter into the prepared loaf pan and smooth the top. Fill a piping bag with approximately 1 tablespoon of softened butter. Cut a small opening, around 2 mm in diameter, at the tip of the piping bag. Hover the piping bag above the cake batter and draw a horizontal line across the center. (This step is optional, but it can help with forming an even and perfect crack on the surface of the pound cake.)

10. Bake in the oven for about 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11. While the cake is baking, prepare the lemon syrup: Combine water and granulated sugar in a small saucepan. Bring the mixture to a boil, and stir until the sugar is completely dissolved. Turn off the heat, then pour the lemon juice into the saucepan, stir until well mixed. Set it aside.

12. Once baked, remove the cake from the oven, and carefully transfer it to a plate.

13. When the cake is warm to the touch but not hot, use a brush to gently brush the lemon syrup over the cake’s top and sides.

14. Once the syrup has been absorbed, allow it to soak into the cake for a few minutes, and let the cake to cool naturally.

15. While the cake is cooling, prepare the lemon glaze: In a bowl, whisk together the powdered sugar and lemon juice until smooth. Once the cake is completely cool, apply the lemon glaze over the top.

16. Optionally decorate the lemon pound cake with lemon/lime zest and lemon slices. Slice and serve immediately.

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