Moist Lemon Pound Cake – Easy Lemon Bundt Recipe
Introduction
Lemon Pound Cake is a rich and buttery dessert with a soft crumb and a bright citrus flavor. This easy homemade bundt cake brings a refreshing balance of sweetness and tang, perfect for any occasion.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) sugar
- 1 cup (230g) butter, softened
- 4 large eggs
- 1 cup (240ml) milk
- 2 tablespoons lemon zest
- ¼ cup (60ml) fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Optional toppings: lemon glaze, powdered sugar, fresh berries
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly to prevent sticking.
- Step 2: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix gently until just combined to keep the batter tender.
- Step 6: Pour the batter into the prepared bundt pan and bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean.
- Step 7: Allow the cake to cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
- Step 8: Before serving, add your choice of lemon glaze, dust with powdered sugar, or garnish with fresh berries for an extra touch.
Tips & Variations
- Use fresh lemons for the best bright and authentic citrus flavor.
- Make sure all ingredients are at room temperature to create a smooth, well-mixed batter.
- Avoid overmixing the batter to keep the cake moist and tender.
- Grease the bundt pan well to prevent the cake from sticking and breaking.
- Try adding a teaspoon of poppy seeds to the batter for a subtle crunch and visual appeal.
Storage
Store the lemon pound cake at room temperature, covered, for up to 3 days. For longer storage, keep it refrigerated for up to one week. Reheat slices gently in the microwave for about 10 seconds to enjoy a warm piece.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use lemon extract instead of fresh lemon juice?
While lemon extract can be used, fresh lemon juice and zest provide a brighter, more natural citrus flavor that is harder to replicate with extracts.
How can I tell when the cake is fully baked?
Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If batter sticks to it, bake for a few more minutes and test again.
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Moist Lemon Pound Cake – Easy Lemon Bundt Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This Lemon Pound Cake is a rich and buttery dessert featuring a soft crumb and bright citrus flavors. Made with fresh lemon zest and juice, this easy-to-make bundt cake balances sweetness and tang, making it perfect for any celebration or afternoon treat.
Ingredients
Cake Batter:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) sugar
- 1 cup (230g) butter, softened
- 4 large eggs
- 1 cup (240ml) milk
- 2 tablespoons lemon zest
- ¼ cup (60ml) fresh lemon juice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings:
- Lemon glaze
- Powdered sugar
- Fresh berries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, ensuring the cake will be tender.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, mixing well after each addition to fully combine. Then stir in the fresh lemon zest, lemon juice, and vanilla extract to infuse the batter with bright citrus flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Batter: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Mix gently and just until all the ingredients are combined to avoid overmixing, which can make the cake dense.
- Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 to 15 minutes to set. Then carefully turn it out onto a cooling rack to cool completely.
- Serve: Before serving, add optional toppings such as a lemon glaze, a dusting of powdered sugar, or fresh berries for extra flavor and presentation.
Notes
- Use fresh lemons to maximize citrus flavor and aroma.
- Ensure all ingredients like butter, eggs, and milk are at room temperature for a smoother batter and even baking.
- Avoid overmixing the batter to keep the cake soft and tender.
- Thoroughly grease the bundt pan to prevent the cake from sticking and breaking.
- Store the cake at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pound cake, lemon bundt cake, easy lemon cake, citrus cake, moist pound cake, homemade lemon dessert
