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Grandma’s lemon pound cake recipe, At Grandma’s Kitchen Delights, we pride ourselves on sharing cherished family recipes that have stood the test of time. Today, we unveil the coveted secret to the perfect Grandma’s Lemon Pound Cake. Get ready to embark on a culinary journey filled with zest and sweetness.
Preparing the Batter
- Begin with Room Temperature Ingredients: Ensure the eggs and butter are at room temperature. This guarantees an easy and constant batter.
- Zest for Success: Grate the lemons to extract the zest, infusing the batter with a burst of citrus flavor.
- Whip it Good: Cream the butter and sugar until light and fluffy. This step is crucial for achieving the cake’s signature texture.
The Art of Baking
- Slow and Steady Wins the Race: Bake the cake at a lower temperature for a longer time. This slow baking process ensures a moist and delectable outcome.
- The Toothpick Test: Insert a toothpick into the middle of the cake. If it comes out clean, your cake is ready to delight your taste buds.
Step-by-Step Grandma’s Lemon Pound Cake Recipe
Certainly! Here’s a simple recipe for Grandma’s Lemon Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a big bowl, cream collectively the softened butter and sugar till mild and fluffy.
- Add the eggs one by one, beating nicely after every addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step by step add the dry substances to the butter aggregate, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Stir with the vanilla extract, lemon zest, and lemon juice.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or till a toothpick inserted into the middle comes out smooth.
- Allow the cake to cool inside the pan for 15 minutes, then transfer it to a twine rack to cool completely.
- For the glaze, whisk collectively the powdered sugar, lemon juice, and lemon zest till clean.
- Slice, serve, and enjoy Grandma’s delicious Lemon Pound Cake!
- Note: You can adjust the lemon zest and juice to suit your taste preferences. Feel free to add more for a stronger lemon flavor.
Lemon Glaze Magic
- Fresh Squeeze: Use freshly squeezed lemon juice for the glaze. This imparts a vibrant, authentic flavor.
- Consistency is Key: Achieve the desired consistency by gradually adding the lemon juice to the powdered sugar. This ensures a smooth, not-too-thick, not-too-thin glaze.
Tips and Tricks for the Perfect Finish
Certainly! Here are some top tips to enhance Grandma’s Lemon Pound Cake recipe:
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps in reaching a smoother batter and better incorporation of ingredients.
- Creaming Technique: Cream the butter and sugar well until the mixture is light and fluffy. This aeration process is crucial for a tender and moist pound cake.
- Fresh Ingredients: Use fresh lemons for both the zest and juice. Fresh citrus will provide a vibrant and natural lemon flavor that enhances the overall taste of the cake.
- Zesting Technique: When zesting the lemons, be careful to only remove the outer colored part of the peel, not the bitter white pith beneath. A microplane grater works nicely for this.
- Buttermilk Substitute: In case you do not have buttermilk handy, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to at least one cup of milk. Let it take a seat for a few minutes before the use of.
- Sifting Dry Ingredients: Sift the dry ingredients (flour, baking powder, baking soda, and salt) before incorporating them into the batter. This ensures even distribution and helps prevent lumps.
- Alternate Mixing: When adding the dry ingredients and buttermilk to the batter, do so in batches, starting and ending with the dry ingredients. This gradual addition helps maintain a smooth and well-incorporated batter.
- Avoid Overmixing: Once the flour is added, mix the batter just until the ingredients are combined.
- Proper Pan Preparation: Ensure the bundt pan is well-greased and floured to prevent the cake from sticking. Consider using a baking spray with flour for convenience.
- Even Baking: Rotate the cake halfway through the baking time to ensure even browning. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
- Glaze Consistency: Adjust the consistency of the glaze by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner one. Drizzle the glaze flippantly over the cooled cake.
- Zestful Garnish: Grate additional lemon zest over the glazed cake for an eye-catching and flavorful finishing touch.
- Serve with Love: Remember, the most important ingredient is love. Share this delightful creation with family and friends, and watch smiles bloom.
How to store Grandma’s lemon pound cake
To store Grandma’s Lemon Pound Cake and keep it fresh, follow these guidelines:
- Cool Completely: Allow the lemon pound cake to cool completely on a wire rack before storing. This helps prevent condensation and sogginess.
- Airtight Container: Store the cake in an airtight container to protect it from drying out and absorbing odors from the refrigerator.
- Room Temperature: Pound cakes, including lemon pound cake, generally stay fresh at room temperature for 2-3 days. Keep it in a cool, dry place away from direct sunlight and heat.
- Refrigeration (Optional): If you want to extend the freshness of the cake beyond a few days, you can store it in the refrigerator. Wrap the cake tightly with plastic wrap before placing it in the refrigerator. Remember that refrigeration can sometimes alter the texture of the cake, making it slightly denser, so bring it back to room temperature before serving.
- Freezing (Long-Term Storage): For longer storage, you can freeze Grandma’s Lemon Pound Cake. Wrap the cooled cake tightly in plastic wrap after which in aluminum foil. Label it with the date for reference. Frozen pound cake can be stored for up to 2-3 months.
- Thawing Frozen Cake: Whilst geared up to enjoy the frozen cake, switch it to the refrigerator to thaw in a single day. Bringing it to room temperature before serving will ensure the best texture and flavor.
- Individual Slices: If you prefer, you can slice the cake before freezing. Place parchment paper between the slices to prevent sticking, and store them in a sealed container or a freezer bag.
- Avoid Strong Odors: Store the cake away from strong-smelling foods in the refrigerator or freezer to prevent it from absorbing unwanted flavors.
Remember that while refrigeration and freezing are effective for preserving the cake, they can alter its texture slightly. If you plan to consume the cake within a few days, storing it at room temperature in an airtight container is usually sufficient to maintain its freshness.
How do I ensure my cake is moist and not too dry?
Achieving the perfect texture involves precise measurements and not overmixing the batter. Follow the recipe diligently for a moist and delicious outcome.
Can I substitute ingredients for dietary restrictions?
Grandma’s recipe is versatile. Explore substitutions like almond flour or vegan alternatives, ensuring you adapt the recipe to your dietary preferences.
Why is my cake sinking in the middle?
Common causes include expired baking powder or underbaking. Ensure your leavening agents are fresh and the cake undergoes the full recommended baking time
Can I freeze Grandma’s lemon pound cake?
Absolutely! Ensure it’s wrapped well to preserve freshness. Thaw at room temperature for first-rate texture
How do I intensify the lemon flavor?
Increase the amount of lemon zest or add a touch of lemon extract for a more pronounced citrusy kick.
Can I use bottled lemon juice in place of sparkling?
While fresh is ideal, high-quality bottled lemon juice can be a suitable alternative, maintaining the essence of the recipe.
In conclusion, the art of crafting the perfect Grandma’s Lemon Pound Cake lies in the details. From the selection of ingredients to the meticulous baking process, every step contributes to the creation of a culinary masterpiece. Embrace tradition, savor the flavors, and create lasting memories with this timeless recipe
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