Get ready to experience a burst of citrusy goodness with our Rich and Moist Lemon Pound Cake. This delightful cake is infused with the zest and juice of fresh lemons, ensuring an intense lemon flavor that will tantalize your taste buds. The combination of butter, vegetable oil, and yogurt in the batter ensures a moist and tender crumb that stays fresh for days. Whether you’re looking for a delicious dessert to impress your guests or a sweet treat to enjoy with your afternoon tea, this lemon pound cake is sure to become a favorite in your household. Follow along with our detailed instructions to create this irresistible cake!
Ingredients:
- 210 g (1 cup) sugar
- Zest from 2 large lemons or 3 small lemons
- 165 g unsalted butter, at room temperature
- 28 g vegetable oil
- 3 medium-sized eggs, at room temperature
- 40 g fresh lemon juice (about 1 small lemon)
- 285 g all-purpose flour
- 1 1/4 tsp baking powder
- Pinch of salt
- 180 g plain unsweetened yogurt
- 125 g powdered sugar
- 4-5 tsp lemon juice
Instructions:
- Preparing the Lemon Sugar:
- Start by zesting 2 large lemons or 3 small lemons. Be sure to grate only the yellow peel, avoiding the white pith, which can be bitter.
- Combine the lemon zest with the sugar in a large mixing bowl. Rub the zest into the sugar for about 2 minutes. This process releases the essential oils from the lemon zest, infusing the sugar with a vibrant lemon aroma and flavor. The sugar should become slightly yellow and fragrant.
- Creaming the Butter and Sugar:
- Add 165 g of unsalted butter at room temperature to the lemon sugar. Using an electric mixer, beat the butter and sugar until very pale and fluffy. This should take about 4-5 minutes. Be patient and remember to scrape down the sides of the bowl with a spatula frequently to ensure even mixing.
- Incorporating the Vegetable Oil:
- Once the butter and sugar mixture is pale and fluffy, add 28 g of vegetable oil. Mix until well combined. The vegetable oil helps to keep the cake moist and tender.
- Adding the Eggs:
- Add 3 medium-sized eggs, one at a time, to the butter mixture. Beat each egg for about 60 seconds before adding the next one. This ensures that the eggs are well incorporated without overmixing.
- Adding the Lemon Juice:
- Add 40 g of fresh lemon juice to the mixture. This is the juice from about 1 small lemon. Mix just until combined. Be careful not to overmix, as this can make the cake dense.
- Combining the Dry Ingredients:
- In a separate bowl, whisk together 285 g of all-purpose flour, 1 1/4 teaspoons of baking powder, and a pinch of salt.
- Incorporating the Dry Ingredients and Yogurt:
- Start by adding one-third of the flour mixture to the butter mixture. Gently fold it in using a spatula.
- Add about one-third of the 180 g of plain unsweetened yogurt and fold it in gently.
- Alternate adding the remaining flour mixture and yogurt, folding gently each time, until all the ingredients are just combined. It’s important not to overmix the batter to keep the cake light and fluffy.
- Preparing the Cake Pan:
- Grease a 26 cm long pound cake pan. Line the bottom with parchment paper and dust the sides with flour. This helps to prevent the cake from sticking and ensures easy removal.
- Filling the Cake Pan:
- Pour the batter into the prepared cake pan in a few steps to ensure it spreads evenly. Use a spatula to smooth the top.
- Scoring the Cake:
- Grease a knife with butter and score a line down the middle of the batter. This helps the cake to rise evenly and creates a beautiful crack down the center.
- Baking the Cake:
- Preheat your oven to 165°C (330°F) with upper and lower heat, no fan. Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 30-40 minutes before unmolding it. This helps the cake to set and makes it easier to handle.
- Cooling the Cake:
- Once the cake is cool enough to handle, remove it from the pan and let it cool completely on a wire rack before glazing. Cooling completely ensures that the glaze will set properly.
- Preparing the Lemon Glaze:
- In a small bowl, combine 125 g of powdered sugar with 4-5 teaspoons of lemon juice. Add the lemon juice little by little, stirring constantly, until you achieve a thick glaze. The glaze should be thick enough to coat the back of a spoon but still pourable.
- Glazing the Cake:
- Once the cake is completely cool, pour the lemon glaze over the top, allowing it to drip down the sides. Use a spatula to spread the glaze evenly if needed. Let the glaze set for about 20-30 minutes before slicing the cake.
Cooking Tips:
- Room Temperature Ingredients: Ensure that the butter, eggs, and yogurt are at room temperature before starting. This helps to create a smooth batter and ensures even baking.
- Lemon Zest: Rubbing the lemon zest into the sugar is a crucial step. It releases the essential oils from the zest, giving the cake a more intense lemon flavor.
- Mixing: Be careful not to overmix the batter, especially after adding the flour. Overmixing can result in a dense cake. Gently fold the ingredients just until combined.
- Scoring the Cake: Scoring a line in the batter helps the cake to rise evenly and prevents cracking in random places.
Nutritional Benefits:
This lemon pound cake, while indulgent, offers some nutritional benefits thanks to the fresh lemon zest and juice. Lemons are rich in vitamin C, which supports the immune system and helps with collagen production. The yogurt in the batter adds protein and calcium, contributing to bone health. While the cake does contain sugar and butter, enjoying it in moderation as part of a balanced diet can provide a delightful treat without overindulgence.
Why You’ll Love This Recipe:
You’ll love this lemon pound cake for its rich, buttery texture and intense lemon flavor. The combination of lemon zest and juice creates a vibrant, refreshing taste that pairs perfectly with the sweet, moist cake. The addition of yogurt and vegetable oil ensures that the cake remains soft and tender for days, making it a great option for preparing in advance. Whether you’re serving it at a special occasion or enjoying a slice with your morning coffee, this lemon pound cake is sure to impress.
Dietary Information:
- Vegetarian: This cake is suitable for vegetarians, as it contains no meat or meat products.
- No Artificial Flavors: The intense lemon flavor comes from fresh lemon zest and juice, with no artificial flavors added.
- Contains Dairy: The recipe includes butter and yogurt, so it is not suitable for those with dairy allergies or lactose intolerance.
Why This Recipe Works:
The success of this lemon pound cake lies in the careful balance of ingredients and techniques. Rubbing the lemon zest into the sugar releases the essential oils, infusing the cake with a natural lemon flavor. Beating the butter and sugar until pale and fluffy incorporates air into the batter, creating a light texture. The addition of yogurt and vegetable oil keeps the cake moist and tender. Finally, baking at a lower temperature ensures even cooking without drying out the cake.
Conclusion:
Our Rich and Moist Lemon Pound Cake is a testament to the magic of simple ingredients coming together to create something truly special. With its bright lemon flavor, tender crumb, and beautiful glaze, this cake is sure to become a beloved recipe in your collection. It’s perfect for any occasion, from casual gatherings to special celebrations. Give this recipe a try, and enjoy the delightful experience of baking and savoring this delicious lemon pound cake. Thank you for following along, and happy baking!