How to make The Best Moist Lemon Pound Cake Recipe
Ingredients:
- 1 1/4 cups granulated sugar
- Juice and zest of 2 large lemons
- 1 cup unsalted butter, softened
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tablespoons Greek yogurt or sour cream, room temperature
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- Food coloring (optional)
- 2 packs blackberries (12oz / 340g, divided)
- 4 tablespoons granulated sugar, divided
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream, chilled
- 1/2 cup Greek yogurt or sour cream, chilled
Directions:
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Preheat your oven to 350°F (175°C). Grease a loaf or Bundt pan and, if using a loaf pan, line it with parchment paper.
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In a large bowl, cream together the softened butter, granulated sugar, and lemon zest. Mix until the mixture is light and fluffy.
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Add the vanilla extract and then beat in the eggs and yolks one by one. Make sure each egg is fully incorporated before adding the next.
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In a separate bowl, whisk together the all-purpose flour, baking powder, and sea salt until well combined.
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Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt. Mix until just combined.
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Stir in the lemon juice and add food coloring if you are using it.
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Pour the batter into your prepared pan and bake for 45 to 55 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
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Once baked, cool the cake for 10 minutes in the pan. Then remove it from the pan and let it cool completely on a wire rack.
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For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle it over the cooled cake.
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For the blackberry whipped cream: In a small saucepan, cook half of the blackberries (6 oz) with 2 tablespoons of sugar and 1 teaspoon of lemon juice until the blackberries are soft. Strain the mixture and let it cool.
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In a bowl, whip the heavy cream with the remaining 2 tablespoons of sugar until it forms soft peaks. Gently fold in the yogurt and the cooled blackberry puree.
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Serve the lemon pound cake topped with the blackberry whipped cream and the remaining fresh blackberries.
Why You’ll Love This The Best Moist Lemon Pound Cake Recipe
This lemon pound cake is not just a dessert; it’s an experience. The moist texture and the bright, zesty flavor make it a delightful treat at any time of the day. Whether you serve it at a family gathering, a birthday party, or just for a cozy afternoon snack, this cake brings joy to every occasion. The addition of the blackberry whipped cream adds a beautiful touch that makes it even more special, balancing the tartness of the lemon with the sweetness of the berries.
Nutriments benefits
Lemons are rich in vitamin C, which supports a healthy immune system. The Greek yogurt or sour cream adds a dose of protein and probiotics, while the blackberries bring in antioxidants that are good for heart health. Although this cake is a treat, it contains ingredients that can provide certain health benefits when consumed in moderation.
What to Serve With The Best Moist Lemon Pound Cake Recipe
This cake pairs beautifully with a variety of accompaniments:
- Coffee or Tea: A warm cup of coffee or herbal tea complements the flavors of the lemon.
- Fresh Berries: Besides the blackberries used in the whipped cream, strawberries or raspberries also make excellent additions.
- Ice Cream: A scoop of vanilla ice cream or lemon sorbet can add creaminess and balance out the tartness of the cake.
- Light Salad: A simple green salad with a light vinaigrette can offset the richness of the cake.
How to store The Best Moist Lemon Pound Cake Recipe
To keep your lemon pound cake fresh, store it in an airtight container at room temperature for 2 to 3 days. If you want it to last longer, it can be refrigerated for up to a week. For longer storage, freeze it by wrapping it tightly in plastic wrap and then in aluminum foil. It can last up to 3 months in the freezer. Thaw it in the fridge before serving.
Tips and mistakes to avoid
- Use Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature. This helps create a better batter and a lighter cake.
- Don’t Overmix: When adding dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Check for Doneness: Ovens vary, so keep an eye on the cake in the last few minutes of baking. A toothpick should come out clean or with a few moist crumbs.
Variation
- Add Poppy Seeds: For an interesting texture and flavor, you can add a few tablespoons of poppy seeds to the batter.
- Lemon Glaze: Instead of the glaze, you can create a thicker lemon syrup made with lemon juice, sugar, and water for a glaze that penetrates deeper into the cake.
FAQs
Q: Can I use bottled lemon juice instead of fresh lemon juice?
A: While bottled lemon juice can work in a pinch, fresh lemon juice provides a brighter flavor and aroma that enhances the cake. Always opt for fresh when possible.
Q: How do I know when the cake is done baking?
A: The cake is done when a toothpick inserted into the center comes out clean or with few crumbs. The cake should also be slightly golden and spring back when lightly touched.
Q: Can I substitute other fruits for blackberries?
A: Yes, you can use other berries like raspberries or strawberries, or even peaches or cherries, depending on what you enjoy.
Q: How should I slice the cake?
A: Use a serrated knife for clean slices. Let the cake cool completely before slicing, as this helps maintain its structure.
Q: Can I double the recipe?
A: Yes, you can double the recipe and bake it in two pans or a larger pan. Just be sure to adjust the baking time as needed and check for doneness.
With its delectable flavors and moist texture, The Best Moist Lemon Pound Cake Recipe is sure to become a favorite in your home. Enjoy the process of making it and the joy it brings when shared with family and friends!
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The Best Moist Lemon Pound Cake
- Total Time: 70 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
This lemon pound cake features a moist texture and bright, zesty flavor, perfect for any occasion and topped with blackberry whipped cream.
Ingredients
- 1 1/4 cups granulated sugar
- Juice and zest of 2 large lemons
- 1 cup unsalted butter, softened
- 1/2 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 2 tablespoons Greek yogurt or sour cream, room temperature
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- Food coloring (optional)
- 2 packs blackberries (12oz / 340g, divided)
- 4 tablespoons granulated sugar, divided
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream, chilled
- 1/2 cup Greek yogurt or sour cream, chilled
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf or Bundt pan and, if using a loaf pan, line it with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the vanilla extract and then beat in the eggs and yolks one by one, ensuring each is fully incorporated before adding the next.
- In a separate bowl, whisk together all-purpose flour, baking powder, and sea salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt.
- Stir in the lemon juice and add food coloring if using.
- Pour the batter into the prepared pan and bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes, then remove from the pan and let cool completely on a wire rack.
- For the glaze, whisk together powdered sugar and lemon juice until smooth and drizzle over the cooled cake.
- For the blackberry whipped cream, cook half of the blackberries with 2 tablespoons of sugar and 1 teaspoon of lemon juice until soft, cool, and strain.
- Whip the heavy cream with remaining sugar until soft peaks form, then gently fold in yogurt and blackberry puree.
- Serve the cake topped with blackberry whipped cream and remaining fresh blackberries.
Notes
Use room temperature ingredients for better mixing. Don’t overmix the batter to avoid a dense cake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
