Directions to follow
- Begin by preheating your oven to 350°F (175°C). Prepare your baking pans by spraying them with cooking spray or buttering and flouring two loaf pans or one large Bundt pan.
- In a medium bowl, sift the flour, baking powder, and salt together.
- Using an electric mixer, cream together the room-temperature butter, shortening, and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, ensuring each egg is well blended before adding the next.
- Gradually mix in the dry ingredients in three additions, alternating with the milk. Start and end with the flour mixture. Beat at low speed just until combined after each addition.
- Fold in the lemon juice and zest to complete your batter.
- Pour the batter into the prepared pans, smoothing the tops.
- Bake for about 55 minutes, or until a tester inserted into the center comes out clean.
- Allow the cakes to cool in their pans for 15 minutes, then turn them out onto a rack to cool completely.
Best ways to enjoy it
Lemon Pound Cake is not just delicious as-is; it shines in several serving options. Consider drizzling a simple glaze of powdered sugar and lemon juice over the top for added sweetness and a decorative touch. You can serve it alongside fresh berries and whipped cream for a delightful dessert, or simply enjoy it with a cup of tea or coffee. Pairing it with a scoop of vanilla ice cream elevates the experience to a whole new level!
Keeping leftovers fresh
To store your Lemon Pound Cake, keep it in an airtight container at room temperature for up to three days. If you want to extend its life, consider wrapping individual slices in plastic wrap and placing them in the freezer. This way, you can enjoy a slice whenever the craving strikes! When ready to enjoy, just thaw it at room temperature.
Helpful cooking tips
- Make sure all your ingredients are at room temperature for the best texture.
- Avoid overmixing the batter; mix just until combined to ensure a light, airy cake.
- For an added layer of flavor, try adding poppy seeds to the batter for a unique twist on the classic.
Creative twists
While the classic Lemon Pound Cake is undeniably delicious, you can easily add a twist to make it your own. Mix in some blueberries or raspberries for a fruity flavor that contrasts beautifully with the citrus. Or, try substituting part of the vanilla for almond extract for an extra depth of flavor. You could even experiment with different citrus fruits, such as orange or lime, for a refreshing change.
Common questions
What is the prep time for Lemon Pound Cake?
The prep time is about 20-30 minutes, with an additional baking time of around 55 minutes.
Can I substitute ingredients for this recipe?
Yes, you can use margarine instead of butter or non-dairy milk for a dairy-free version.
How do I know when my cake is done?
Insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs, your cake is ready!
Enjoy baking and sharing this delightful Lemon Pound Cake with family and friends!
