Lemon Pound Cake Recipe For Any Occasion

Okay, everyone, gather round! Because today, we’re talking about LEMON POUND CAKE! And not just any lemon pound cake – we’re talking about THE one that will make your taste buds sing! It’s that recipe I find myself going back to EVERY SINGLE TIME when I crave a slice of sunshine! Seriously.

This recipe is ridiculously good, and I AM so thrilled to be sharing it with all of you. This is a favorite for many, and I’m I’m pretty confident it might become YOURS! My grandma taught this to my mom, which has now landed in my kitchen, and we could not be happier for it! I mean, can you blame us??

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Why THIS Lemon Pound Cake Recipe is a MUST

Let’s face it – there are MANY lemon pound cake recipes out there in the world, but this one is DIFFERENT! It is super simple to make but incredibly DELICIOUS in every bite. It has this perfect balance between rich, dense, and moist, which melts right in your mouth. My favorite way is served for my friend brunches! Its bright flavor is an AMAZING way to add to the table! From a breakfast option to something after lunch and dinner, I mean, honestly, where doesn’t this go? So yeah, it’s versatile and simply good! Once you give it a go, you will thank me LATER! Trust!

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The Ingredients You Will Need

Here’s what we’re going to use for this baking MAGIC, nothing super fancy here :

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 ¾ cups granulated sugar (How We Perceive Sugar)
• 4 large eggs
• 1 cup buttermilk
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• Powdered sugar for dusting (optional, but HIGHLY recommended)

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How To Make Lemon Pound Cake Oh-So-Good!

Okay, let’s roll up those sleeves because we are ready to bake some CAKE!! This process is so simple it will be like you blink and the magic is DONE!

The PREP

1. Before we dive into anything, let’s preheat your oven to 350°F (175°C). Prepare your pan with butter; this helps make sure our lemon cake won’t get STUCK! We do not need extra troubles right?. We can use a bundt pan but any cake mold works wonders.
2. Get two mixing bowls because this requires some different actions in terms of ingredients! Get a bowl and put your dry things in there : Flour, Baking powder, soda and salt, whisk them all and we leave them for LATER.
3. Now, our larger bowl we put our super SOFTENED butter, this step its super important. I can’t emphasis how much. Add our granulated sugar. With a hand electric mixer , mix on medium speed. Beat it well for a good 3-4 min, this needs to look SUPER creamy. I like to call this making magic because of its smooth texture.
4. With those beautiful creamy batter start putting in one egg at a time beating in-between!. Next get that amazing smell, which is our vanilla, and the gorgeous color that our zest gives and incorporate all!. Mix awayyy for around one to two mins. The mix will already be looking quite yummy so far!!

Mixing Magic Phase

5. This step is so quick that we can bake immediately. Start low mix in your dry mixture. Get about 1/3, then your 1/2 buttermilk, and then 1/3 dry. Keep following until all are incorporated. The last dry mixture step should go in together with your lemon juice! This adds an amazing zesty power. There’s no need to mix a whole LOT; otherwise, we will overmix it, and it’s gonna get tough! STOP NOW!

Baking phase

1. Pour into the pan you had prepped! This now goes directly into our heated oven at 350 for 60 to 70 min until our toothpick comes out clean (every oven acts a little different sometimes!). Then set for our timer, this feels like forever, hahaha; just hang on because you’re gonna love it once ready!
2. Once the timer rings, take the cake out and rest in pan for a solid 10 min, then get it in your wire rack and enjoy this sight because its ready!. The topping is now up to you! If its me always powderd sugar, super light.

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Serving Time Ideas (Oh Yes!)

• Serve it fresh and warm! PERFECT with coffee.
• Whipped cream or fresh berries would bring something SUPER FRESH, for any meal!
• A light dusting with sugar always does a pretty sight and extra sweetness
• You can store it in an airtight container for about a week.
• *You can put it into the freezer for 1 or 2 months!

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Notes I Wanna Share:

• For that extra citrus POWER I shared a secret: Use an additional 2 spoons of juice, 2 spoons of sugar cooked together low until disolved and using a toothpick pore it at top in holes!. This brings the flavor higher!. This was a trick from my aunt!
• Always remember room temperature is better, so the batter mixes better together.
• Don’t overmix; otherwise, it becomes thicker and is not ideal!

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Tasty Recipes You Might Like Also

For more delightful dessert recipes:

• Milky Tres Leches Cake: Dive into this moist and milky delight!
• Lemon Lavender Cake: A floral twist on your favorite lemon desserts!
• Strawberry Cheesecake Overnight Oats: A healthy and tasty breakfast option.
• Refreshing Seafood Salad: Ideal for a light and fresh meal.
• Unique Oatmeal Chocolate Chip Cookies: Delight in these special treats.

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FAQs About Lemon Pound Cake

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Closing Remarks:

Okay, friends! Get your kitchens ready because I am confident that once you give this lemon pound cake recipe, you won’t leave it anytime soon!! The steps are so easy, and you might have everything in your pantry! Plus, it’s perfect with just a light sugar or glaze on top! You will just need to see and taste it! Let’s be baking friends! Let me know if there is anything that you like and if you have any ideas so that everyone can make a little difference. If it helps you, enjoy it MORE!

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