Fresh lemons may not be at the top of anyone’s list of fruits to snack on, but there’s no doubt that lemon’s signature acidity can be the star in an ensemble of ingredients. The lemon’s signature acidity can take the final result of many recipes from bland to oh-so flavorful.
And while that applies to savory dishes too, there’s something about the sweet and tart combination of lemony desserts that deserves attention all its own. So with just a slight tweak to the saying: When life gives you lemons, make a delicious lemon pound cake.
Lemon desserts like the lemon pound cake are a great way to finish a meal because it has a refreshing citrus taste that mingles with a sweet taste.
You don’t have to be an expert baker to make a lemon pound cake. Try the perfect — and simple — lemon pound cake recipe and wow your family and friends at your next dinner party.
The perfect lemon pound cake consists of butter, sugar, flour, lemon zest and a little tang from buttermilk. To start, preheat the oven to 350°, then butter and line a loaf pan with parchment paper. Avoid using wax paper as the plastic coating will melt in the oven and ruin your cake and pan.
Next, make sure your butter is at room temperature. It’s a good idea to remove the butter from the fridge before even starting the baking process so it can sit on the counter and soften up. How to know if the butter is at room temperature and ready to go? The butter will be matte on the surface and it should still hold its square edges.
Now here comes the important part: to ensure a rich and real lemon flavor — no extract required — use both the zest and the juice of the lemons. Combine the finely grated zest of two lemons with softened butter and sugar, and whip — aka cream — the mixture with electric beaters until the consistency is light, fragrant and fluffy.
Beat for five minutes to maximize lightness, as this will allow for air bubbles to expand when the batter heats up in the oven. This will help create that perfect dome shape at the top of the cake.
Next, add eggs into the batter one at a time, and incorporate them fully by beating the batter. Finally, add the dry ingredients — flour, baking powder, and salt — in two increments, with a small amount of milk in between. Pour the batter into the pan and stick it in the oven to bake.
While the cake is baking, make the icing by mixing three ingredients: powdered sugar, lemon juice, and finely grated lemon zest.
Once the cake is done baking, remove it from the oven and poke holes all over it. Then pour more lemon juice into it. The heat inside the cake will absorb the juice, adding another layer of fresh lemon flavor to the finished product.
Once the cake is completely cool, pour the lemon icing over the top. All that’s left is to cut a slice and enjoy the moist, rich and delicious lemon pound cake you made.
By: Maytinee Kramer
