Life gave too much lemons or just looking for an easy cake? Let’s whip up this easy lemon pound cake and give life a brake!
The story of Lemon Pound Cake is a delicious tale that has delighted taste buds for generations. This delightful dessert traces its roots back to the early 18th century in Europe, where the pound cake originated. The name “pound cake” comes from the traditional recipe, which called for a pound each of flour, butter, sugar, and eggs. Over time, variations of pound cake emerged, and one such variation was the addition of lemon zest and juice, giving birth to the beloved Lemon Pound Cake.
Legend has it that Lemon Pound Cake gained significant popularity when it caught the attention of a famous figure from history: Thomas Jefferson, the third President of the United States. Jefferson had a passion for food and was known to enjoy indulging in various culinary delights. He reportedly had a fondness for Lemon Pound Cake, and its tangy yet sweet flavor won him over.
Jefferson’s appreciation for Lemon Pound Cake led to its prominence in the United States. The recipe became popularized, and it quickly became a staple dessert across the country. Lemon Pound Cake became synonymous with elegance and sophistication, often served at formal gatherings and high tea parties.
Now, let’s explore the health aspect of Lemon Pound Cake. While it is undoubtedly a delicious treat, it is important to note that traditional pound cakes, including Lemon Pound Cake, are not considered healthy options due to their high sugar, butter, and calorie content. Pound cakes are typically dense and rich, owing to their generous use of butter, which contributes to their distinct texture and flavor.
However, there are variations of Lemon Pound Cake that can be made with healthier ingredients. By making a few modifications to the traditional recipe, such as reducing the amount of sugar, using whole wheat flour, and incorporating healthier fats like olive oil or avocado, we can create a slightly healthier version of this dessert. Additionally, using fresh lemons provides a good source of vitamin C.
It’s important to remember that even with these modifications, Lemon Pound Cake should still be enjoyed in moderation as part of a balanced diet. It’s best to view it as an occasional indulgence rather than a regular dietary choice.
The story of Lemon Pound Cake is one of culinary delight and historical significance. Its tangy-sweet flavor captivated the taste buds of notable figures like Thomas Jefferson, leading to its popularity and eventual status as a beloved dessert. While Lemon Pound Cake is not inherently healthy, making adjustments to the recipe can create a slightly healthier version. Nevertheless, it’s essential to enjoy this treat in moderation and as part of a balanced diet.
Ingredients
Type 1 – The one
- 2½ cup / 300g Flour
- 1 tablespoon / 10g Baking powder (follow instruction on packaging)
- 10 tablespoons / 150g Butter or shortening
- 4 medium / 200g Eggs
- 3 tablespoons / 60g Honey or sweetener of choice
- 2 medium / 15g Lemon’s zest
- 1 medium / 50g Lemon’s juice
- 1 medium / 150g Orange’s juice
Type 2 – Lower fat
- 2½ cup / 300g Flour
- 5 tablespoons / 75g Cooking oil or shortening
- 4 medium / 200g Eggs
- 3 tablespoons / 60g Honey or sweetener of choice
- 2 medium / 15g Lemon’s zest
- 1 medium / 50g Lemon’s juice
- 1 medium / 150g Orange’s juice
Kitchen utensils
- Ø8.5″ / Ø21cm Baking tray
How to make Lemon pound cake
- Whisk the butter and honey on high speed until creamy.
- Beat the egg whites until hard.
- Work together the yolks and the beaten butter.
- Mix in flour and baking powder. If working without a machine mix flour and baking powder beforehand.
- Add lemon zest, lemon juice and orange juice to the batter. If we want to see any effects of the baking powder on our cake then giddy up now as the acid in the lemon already started to get in reaction with it and soon all its power is gone.
- To add extra volume to the cake fold the beaten egg whites in by hand. This step is important especially if we don’t use baking powder or destroyed it already.
- Pour the batter into the baking form.
- Put it into a 350°F / 180°C preheated oven for 30 – 40 minutes. Check with the toothpick test if it’s baked properly then transfer it to a wire rack to cool.
Pour the batter into the baking form.
Enjoy!
What’s the difference between a banana bread and a pound cake? Let’s taste it out:
- Almond Flour Banana Bread
- Keto Pound Cake Recipe
- Chocolate Banana Bread Recipe [Sugar Free]
- Gluten Free Chestnut Bread Recipe
F.A.Q.
How to moisten a pound cake?
One way to moisten a pound cake is to brush a simple syrup over the top and sides of the cake. This can be made by dissolving sugar in equal parts of water over low heat until it has completely dissolved, then removing it from the heat and allowing it to cool. Once the cake has cooled, brush the syrup evenly over the top and sides with a pastry brush.
How to increase the flavor of lemon in a cake?
To increase the flavor of lemon in a cake, we can add lemon zest and lemon juice to the batter. The zest is the outer layer of the lemon peel, which contains flavorful oils. Grate the zest using a microplane grater or zester and mix it into the batter. Additionally, adding a small amount of lemon extract can enhance the lemon flavor. Be careful not to add too much, as it can give the cake a bitter taste.
How to keep a pound cake moist?
To keep a pound cake moist, it’s important to store it properly. After the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature. If the cake is going to be stored for several days, it can be stored in the refrigerator. Before serving, allow the cake to come to room temperature. Additionally, brushing a simple syrup over the cake can also help keep it moist.
Why is my lemon pound cake dry?
There could be several reasons why a lemon pound cake is dry. One common reason is overbaking. Check the cake a few minutes before the recommended baking time is up to see if it is done. Additionally, not enough liquid or fat in the batter can result in a dry cake. Make sure to follow the recipe carefully and measure ingredients accurately. Finally, storing the cake improperly can also cause it to dry out.
What is the difference between a bundt cake and a pound cake?
A bundt cake is a cake baked in a bundt pan, which is a round pan with a hole in the center. A pound cake is a type of cake that traditionally consists of one pound each of butter, sugar, flour, and eggs. While a bundt cake can be any type of cake baked in a bundt pan, a pound cake can also be baked in a variety of different pans. Additionally, pound cakes are typically denser and have a finer crumb than other types of cakes, while bundt cakes can have a variety of textures depending on the recipe.
Lemon Pound Cake Recipe
Ingredients
- 2½ cup Flour
- 1 tablespoon Baking powder follow instruction on packaging
- 10 tablespoons Butter
- 4 medium Eggs
- 3 tablespoons Honey or sweetener of choice
- 2 medium Lemon's zest
- 2 medium Lemon's juice
- 2 medium Orange's juice
Instructions
- Whisk the butter and honey on high speed until creamy.
- Beat the egg whites until hard.
- Work together the yolks and the beaten butter.
- Mix in flour and baking powder. If working without a machine mix flour and baking powder beforehand.
- Add lemon zest, lemon juice and orange juice to the batter. If we want to see any effects of the baking powder on our cake then giddy up now as the acid in the lemon already started to get in reaction with it and soon all its power is gone.
- To add extra volume to the cake fold the beaten egg whites in by hand. This step is important especially if we don't use baking powder or destroyed it already.
- Pour the batter into the baking form.
- Put it into a 350°F / 180°C preheated oven for 40 minutes. Check with the toothpick test if it's baked properly then transfer it to a wire rack to cool.
Notes
Nutrition
Pin now, Enjoy later!
Happy to see a classic here! Easy and tasty!
Really appreciate it, Thanks!
Lovely piece of cake!
It is indeed ;D
Lovely!
Thanks!
Delicious. A bit too much acid for me, but with a bit of a dark sugar free chocolate it’s all yum.
Thanks for the feedback! You can add less or skip on lemon juice entirely. Sure it won’t make a Lemon pound cake then, except if you add a bit of lemon extract to it but nothing’s perfect. 😉 You may also try different lemons. Some are more acidic than others. Chocolate is a great idea, thanks!