"Cold Oven" Lemon Pound Cake
A moist and flavorful lemon pound cake with a tender crumb, featuring bright lemon flavor that is perfect for spring and summer gatherings. Its rich butter base and zesty lemon aroma make it a delightful treat suitable for brunch, dessert, or teatime with friends and family.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add flour and baking powder alternately with milk.
- End with milk.
- Add eggs, one at a time.
- Stir in lemon flavoring.
- Place the batter in a cold oven.
- Set oven to 350°F and bake for 1 hour and 20 minutes.
- Do not open the oven during baking until it is completed.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with sugar. If you don't have lemon flavoring, freshly grated lemon zest can be a great substitute for a natural flavor boost. For a lighter texture, you can replace half the butter with applesauce. Remember to check your oven’s accuracy with a thermometer as baking times can vary.
Serving Suggestions
This lemon pound cake is delightful served plain, but you can elevate it with a light dusting of powdered sugar or a drizzle of lemon glaze. Pair it with a scoop of A J'S Secret Ice Cream for a refreshing dessert experience. It also complements a cup of tea or coffee beautifully for an afternoon treat.
Storage & Reheating
Store any leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and foil, then freeze for up to 3 months. To reheat, thaw the cake in the fridge overnight and warm individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of "Cold Oven" Lemon Pound Cake contains roughly 703 calories, with 12g protein, 139g carbohydrates, and 14g fat. It is an excellent source of vitamin C (84% of the Daily Value), calcium (54% of the Daily Value), and iron (36% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 861mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Why do I need to place the batter in a cold oven?
Baking the cake in a cold oven allows it to rise more evenly and helps create a tender crumb. This method can also prevent the cake from doming too much, resulting in a lovely flat top that is easier to frost or glaze.
Can I use a different type of flour?
While all-purpose flour works best for this lemon pound cake, you can experiment with cake flour for a lighter texture. However, if you use whole wheat flour, the cake may be denser, so consider sifting it for a finer consistency.
What can I serve with this lemon pound cake?
This lemon pound cake pairs wonderfully with fresh berries or a side of whipped cream for added richness. For a more savory option, serve it alongside a light salad dressed with Ruby'S Blue Cheese Dressing for a delightful contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).