Description:
This Lemon Pound Cake combines the rich, dense texture characteristic of traditional pound cakes with the refreshing zest of lemon. Its moist crumb and citrusy punch make it a delightful treat for all occasions, from morning coffee to evening dessert.
Origin:
Pound cake has its origins in Northern Europe, dating back to the early 1700s. The cake was traditionally made with a pound each of four key ingredients: flour, butter, eggs, and sugar. This lemon version adds a modern twist with the inclusion of fresh lemon juice and zest, giving it a bright, tangy flavor that lightens the richness of the original recipe.
Ingredients:
- 1 cup unsalted butter, softened (225 grams)
- 1 1/4 cups granulated sugar (250 grams)
- 4 large eggs
- 1 tablespoon lemon zest (from about 2 lemons)
- 2 tablespoons lemon juice
- 1 1/2 cups all-purpose flour (180 grams)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream (120 ml)
Optional Addition:
- Lemon Syrup:
- 1/4 cup lemon juice (from about 1-2 lemons)
- 1/4 cup granulated sugar (50 grams)
Instructions:
- Preheat Oven and Prepare Pan:
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
- Cream Butter and Sugar:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add Eggs and Flavorings:
- Add eggs, one at a time, beating well after each addition. Stir in lemon zest and lemon juice.
- Combine Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, and salt.
- Mix Dry Ingredients with Wet Ingredients:
- Gradually add the dry ingredients to the creamed mixture, alternating with sour cream, starting and ending with the flour mixture.
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Make Lemon Syrup (optional):
- While the cake is baking, cook 1/4 cup lemon juice and 1/4 cup sugar in a small saucepan over medium heat until the sugar dissolves and the mixture is clear.
- Once the cake is done and still warm, poke holes in the top with a skewer and brush the lemon syrup over the cake.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information Estimate (per serving, based on 10 servings):
- Calories: 370
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 130mg
- Sodium: 90mg
- Carbohydrates: 43g
- Fiber: 0.5g
- Sugar: 27g
- Protein: 5g
This Lemon Pound Cake is perfect for those who appreciate a cake that’s not overly sweet but delivers a robust lemon flavor. The optional lemon syrup enhances its moistness and adds an extra layer of tartness that lemon lovers will surely enjoy.