Spring has sprung, and what better way to celebrate the season than with a slice of sunshine on a plate? This fluffy lemon pound cake is the perfect embodiment of springtime joy, bursting with bright citrus notes and a melt-in-your-mouth texture that will leave you craving more. Imagine the aroma of zesty lemon filling your kitchen as this beautiful cake bakes, promising a treat that's both elegant and utterly irresistible. It's the ideal dessert for afternoon tea, a celebratory gathering, or simply a moment of self-indulgence. This recipe balances classic pound cake richness with the vibrant tang of fresh lemons, resulting in a truly unforgettable experience.
The secret to this cake's exceptional lightness and flavor lies in the careful balance of ingredients and a precise baking technique. Ready to transform your kitchen into a fragrant haven of lemony goodness? Let's dive into the step-by-step instructions and create this delightful springtime masterpiece together.
Tools Needed
- Stand mixer (optional)
- Mixing bowls
- Ice cream scoop (or loaf pan)
- Cooling rack
- Cupcake pan
Ingredients
- Unsalted butter
- Granulated sugar
- Eggs: 3
- Vanilla extract: a splash
- Fresh lemon zest
- Flour
- Salt
- Baking soda
- Sour cream
- Fresh lemon juice
- Powdered sugar
- Lemon slices
- Rosemary sprigs
Step-by-Step Instructions
Step 1. Creaming and Wet Ingredients
- Cream together room temperature unsalted butter and granulated sugar. You can use a stand mixer with a paddle attachment, or do it by hand.
- Crack in 3 room temperature eggs and add a splash of vanilla extract. Mix until homogeneous.
- Add in fresh lemon zest.
Step 2. Incorporating Dry Ingredients
- Sift flour, salt, and baking soda over the wet ingredients. Gently fold everything together.
- At the halfway point, add in sour cream and mix completely.
Step 3. Baking and Cooling
- Transfer batter to a cupcake pan using an ice cream scoop for even portions (or a loaf pan).
- Bake until fully cooked. Transfer to a cooling rack to cool completely.
Step 4. Glazing and Garnishing
- Make the lemon glaze by mixing fresh lemon juice and powdered sugar to your desired consistency.
- Glaze the cooled cakes.
- Garnish with a lemon slice and rosemary sprig.
Read more: Easy Korean Rainbow Rice Cake (Mujigae-tteok) Recipe
Tips
- Room temperature ingredients are crucial to prevent the butter from separating.
- Sour cream adds extra moisture to the cake.
Nutrition
- N/A
FAQs
1. Can I use bottled lemon juice instead of fresh lemon juice?
While you can, fresh lemon juice provides the best flavor and aroma. Bottled juice might make the cake slightly less vibrant.
2. How do I store leftover lemon pound cake?
Store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
This fluffy lemon pound cake is more than just a dessert; it's a celebration of springtime flavors and a testament to the simple joys of baking. We hope you enjoyed creating this delightful treat as much as you'll enjoy savoring each delicious bite. So gather your friends and family, and share the sunshine in every slice!