Whipped Lemon Pound Cake
A light and fluffy lemon pound cake featuring bright lemon flavor and tender crumb, perfect for teatime, celebrations, or as a fresh dessert option.
Ingredients
Instructions
- Let butter and eggs stand at room temperature for 30 minutes.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating 1 minute after each addition.
- Beat cream until stiff peaks form.
- Add flour and cream alternately to the egg mixture, mixing well after each addition.
- Beat in lemon extract.
- Pour batter into a greased 10-inch tube pan.
- Bake at 300°F (150°C) for 1 hour and 15 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a lighter texture, ensure your butter is well-aerated while creaming with the sugar. If you don't have lemon extract, fresh lemon juice and zest can be used instead for a more natural flavor. To make this recipe even richer, try substituting half of the all-purpose flour with almond flour. Be careful not to overmix once you add the flour to keep the cake tender.
Serving Suggestions
Serve slices of this whipped lemon pound cake with a dollop of whipped cream or a side of fresh berries for a delightful contrast. It pairs beautifully with a cup of tea or coffee, making it a perfect addition to afternoon gatherings. You could also enjoy it with a drizzle of lemon glaze for an extra zing.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Whipped Lemon Pound Cake contains roughly 1603 calories, with 30g protein, 276g carbohydrates, and 42g fat. It is an excellent source of iron (65% of the Daily Value), protein (60% of the Daily Value), and calcium (30% of the Daily Value), and a good source of vitamin A. It also contributes 8g of dietary fiber toward your daily target.
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?
Yes, you can substitute all-purpose flour with a gluten-free blend or almond flour for a different texture. However, keep in mind that this may alter the cake's density and moisture, so adjust the liquids accordingly.
How can I tell when my cake is done baking?
The cake is done when it is golden brown on top and a toothpick inserted into the center comes out clean. If the cake is browning too quickly, you can cover it loosely with aluminum foil to prevent over-browning while it finishes baking.
Can I freeze this cake?
Yes, you can freeze the whipped lemon pound cake. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving.
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).