Step-by-Step Instructions
- Begin by preheating your oven to 350°F. Prepare two loaf pans or one large Bundt pan by greasing and dusting with flour.
- In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside for now.
- Using an electric mixer, cream the unsalted butter, shortening, and sugar together until light and fluffy.
- Incorporate the eggs one at a time, beating well after each addition to ensure a smooth mixture.
- Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture, mixing on low speed just until combined.
- Gently mix in the lemon juice and zest, which will give your cake that signature tangy flavor.
- Pour the batter into the prepared pans and bake for about 55 minutes, or until a tester inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 15 minutes before turning them out onto racks to cool completely.
Best Ways to Enjoy It
Lemon pound cake can be served in so many delightful ways. Enjoy it warm from the oven, topped with a dusting of powdered sugar, or drizzle with a simple lemon glaze for an extra zing. Pair it with whipped cream and fresh berries for a refreshing dessert, or savor it with your morning coffee or tea for a delightful start to your day. It also makes for a charming centerpiece at any gathering!
How to Store & Freeze
To keep your lemon pound cake fresh, store it in an airtight container at room temperature for up to three days. If you plan to keep it longer, you can freeze the cake by wrapping it tightly in plastic wrap and then placing it in a freezer-safe bag. When you’re ready to enjoy, simply thaw it at room temperature. Always remember to check your leftovers to ensure they haven’t been exposed to moisture to avoid spoilage.
Extra Advice
For a slightly denser pound cake, consider using cake flour instead of all-purpose flour. Also, don’t skip the zest! It’s essential for elevating the flavor profile and providing that fresh lemony aroma. Use room temperature ingredients for a smoother batter, and make sure to not overmix at any stage; this keeps your cake tender and light.
Creative Twists
Want to mix things up? Try adding poppy seeds to the batter for a lovely crunch or include a blueberry swirl for a delightful twist. You can also experiment with other citrus fruits like orange or lime for a different flavor profile. For a festive occasion, consider a drizzle of citrus glaze or top it with a fruit compote.
FAQ
How long does it take to prepare?
Preparation plus baking will take approximately 1 hour and 15 minutes, followed by cooling time.
Can I replace the eggs in the recipe?
Yes! For every egg, you can substitute 1/4 cup of unsweetened applesauce or a flaxseed meal (1 tablespoon mixed with 2.5 tablespoons of water) for a vegan version.
Can I store the pound cake in the fridge?
While it’s best stored at room temperature, you can refrigerate it if necessary. Just make sure to wrap it securely to prevent it from drying out.
With this lemon pound cake recipe, you’ll be able to whip up a delicious dessert that’s sure to please everyone. Happy baking!
