Lemon Pound Cake is a recipe for a classic loaf cake with a lemony flavor. Easy recipe for the softest cake with a kick of lemon zest. A perfect dessert that tastes like a walk on Capri island. I am sure this one would taste AMAZING covered in limoncello. Summer is coming, let’s get a piece of cake and enjoy the sun.
INGREDIENTS:
- 120 g unsalted butter Hera
- 220 g regular white sugar
- 3 eggs room temperature
- 235 g flour
- 2 tsps vanilla extract
- 85 g full fat greek yogurt
- 1 tsp baking powder
- 5 lemon zest from 5 lemons or more if you want
- 3 lemon juice from 3 lemons or more if you want
Lemon icing
- 140 g icing sugar
- 2 juice from 2 lemons
A lemon pound cake is kinda a classic in my household. I remember the first time trying this cake during the early summer days when all I could think about was the sea, Italy, ice-cold drinks, and fresh fruit. I connect anything lemony with Capri island in Italy. My first visit to this island was full of limoncello, delicious pizza, and unbelievably gorgeous views. So this cake was my private Capri.
After a few years, I tried to make my own lemon pound cake recipe. I am not gonna lie, it wasn’t easy to make the soft sponge, and come up with a good balance of sweetness and the taste of lemons. But this time, it went well. And I must say – the Capri season (summer) is coming!
Are you looking for a different dessert? try my new favorites:
lemon pound cake what’s the secret?
I love making cakes that are not traditional like a good old chocolate cake but have this nice twist in it like Olive Oil Cake With Lime. This lemon pound cake looks quite complicated but it’s very easy to make. Here are a few things you should be aware of before making this lemon pound cake:
Whisk the flour – many recipes say to whisk the flour with baking powder. However, it’s an important step if you want the lemon cake to be soft and fluffy. So make sure to whisk the flour with lemon zest and baking powder with an egg whisker.
Full fat yogurt – buy a full-fat white yogurt (Greek yogurt for example) to achieve this nice soft consistency. Full-fat yogurt can replace the milk, butter, or other fats that make a cake richer and moister. And also, it makes a cake more tangy, which is great for a cake full of sugar. And don’t forget – it goes well with lemons.
Adding the mixtures in parts – the ultimate MUST is to add flour mixture and yogurt mixtures in parts. Once the butter batter is mixed with sugar, you need to add flour and yogurt in smaller parts so they are well combined.
Here’s how:
- mix butter with sugar – the batter
- now prepare into one bowl flour with baking powder and another bowl with yogurt and lemon juice
- add 1/3 of flour mixture into the batter with an electric mixer on low speed, once it’s well mixed, add 1/2 yogurt mix and mix again
- continue doing this
- end the process by adding flour mix as the last one
In case you try this Lemon Pound Cake recipe, let me know on Instagram or TikTok. There you can also find full video recipes (this one included). 🙂
MY BREAKFAST VIDEO ON TIKTOK
Lemon Pound Cake
Ingredients
- 120 g unsalted butter Hera
- 220 g regular white sugar
- 3 eggs room temperature
- 235 g flour
- 2 tsps vanilla extract
- 85 g full fat greek yogurt
- 1 tsp baking powder
- 5 lemon zest from 5 lemons or more if you want
- 3 lemon juice from 3 lemons or more if you want
Lemon icing
- 140 g icing sugar
- 2 juice from 2 lemons
Instructions
- Preheat an oven to 170°C. Prepare one pound cake tin (regular size) or 2 smaller pound cake tins. Butter up the tin and attach the attachment paper to it.
- Start with creaming butter and sugar. Whisk the butter and sugar with an electric mixer on high speed for 3 minutes. You should end up with creamy and soft consistency in the mixture.
- Continue by adding eggs, one at a time. Whisk on medium speed and scrape the sides of the bowl when needed. Mix until the batter is runny and creamy.
- In one bowl mix flour with baking powder and lemon zest – whisk with an egg whisker. Into another bowl add yogurt with lemon zest, lemon juice, and vanilla extract.
- The next step is crucial – start by adding 1/3 flour mixture into the batter, while mixing on low speed. Then add 1/2 yogurt liquid. When it's well combined, add flour mixture, mix, yogurt mixture. In the end, add the rest of the flour mixture. Don't forget the scrape down the sides of the bowl while the batter is mixing.
- Now, I recommend tasting the batter if it's lemony enough. If not, you can add more lemon zest or lemon juice. However, in this case, don't forget to add a little bit of flour and combine it with a spatula (2 tbsps of flour).
- Pour the batter into the pound cake tin and bake for 50 minutes or until the wooden toothpick comes out clean.
- Take cake out of the oven and let cool in the tin for 10 minutes. Then take it out and allow to cool for the next 30 minutes.
- For lemon icing – prepare icing sugar into the bowl. Pour the lemon juice and mix with an egg mixer until it's well combined. The icing should be thick enough to stay on the cake. I like doing 2 layers. The first one is a little runny and I cover the cake with it while the cake is still warm (not hot). Then I let the cake cool. You can stop at this point. But for nicer white cover and more lemon taste, repeat the process but add more icing sugar. The batter should be as thick as the pancake batter. If not, add more icing sugar. You can also add lemon zest. Cover the cake with a thick layer. On top of the cake, you can sprinkle extra lemon zest and a few drops of lemon juice. Trust me, you will not regret doing it.
Notes
- for a more lemony taste, massage the lemon zest into the sugar with your fingers before creaming with butter
- buy more lemons than it’s written in the recipe, so you can get the desired lemony flavor
- you can make 1 icing layer and just make it thicker by adding more icing sugar, but personally, I like doing 2 layers because the first one is absorbed by the cake so it’s more sweet and sour
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