Mom'S Lemon Pound Cake
A moist, lemon-flavored pound cake with a tender crumb, perfect for teatime or celebrations, offering bright citrus notes and classic comfort in every bite.
Ingredients
Instructions
- Cream the softened butter until smooth.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the all-purpose flour until well combined.
- Stir in the lemon juice and lemon extract.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Remove from the oven and cool completely in the pan.
- Sprinkle with confectioners' sugar on top before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming it with sugar. If you want to reduce sugar, consider substituting some with a sugar alternative like erythritol. The lemon juice and extract can be adjusted based on your taste preference; using fresh lemon juice will enhance the flavor even more. Make sure to measure your flour correctly to avoid a dense cake.
Serving Suggestions
This lemon pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a fresh fruit salad or a tangy lemon glaze for added flavor. Consider serving it with a cup of tea or coffee for a delightful afternoon treat. Check out the Rosemarie Salad(Feed Mill) as a refreshing side dish.
Storage & Reheating
Store any leftover lemon pound cake in an airtight container at room temperature for up to 3 days. For extended freshness, wrap the cake tightly in plastic wrap and refrigerate it for up to a week. You can also freeze slices for up to 3 months. To reheat, simply let it come to room temperature or warm it gently in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Lemon Pound Cake contains roughly 195 calories, with 3g protein, 39g carbohydrates, and 4g fat. It is a good source of vitamin C (12% 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
Can I use a different type of flour for this recipe?
Yes, you can experiment with different types of flour, such as almond flour for a gluten-free option or cake flour for an even lighter texture. Keep in mind that the liquid ratios might need adjustments, so start with a small amount and gradually add more as needed until you get the right consistency.
How can I enhance the lemon flavor in this cake?
To enhance the lemon flavor, consider adding the zest of two lemons to the batter along with the juice and extract. This will give your cake a vibrant citrus aroma and an extra zing. You can also drizzle a lemon glaze made from powdered sugar and lemon juice over the cooled cake for additional flavor.
What is the best way to prevent the cake from sticking to the pan?
To prevent sticking, thoroughly grease and flour the tube pan before pouring in the batter. You can also use a baking spray that contains flour. Once baked, allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack. This will help it release more easily.
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).