Irresistible Paula Deen Lemon Pound Cake Recipe Magic

Lemon pound cake bursts with sunshine-infused flavor, turning ordinary afternoons into extraordinary culinary adventures.

Citrusy whispers weave through dense, buttery layers that melt effortlessly on your tongue.

Each slice promises a vibrant dance of tangy brightness and rich sweetness.

Delicate crumb and zesty undertones transform simple ingredients into a masterpiece of dessert artistry.

Bakers cherish this recipe for its perfect balance between luxurious texture and bright, refreshing notes.

Golden-edged and glistening with a delicate glaze, this cake invites you to savor every decadent moment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 15 minutes

Calories: 400 kcal

Servings: 8

Ingredients Breakdown for Paula’s Lemon Pound Cake

• Butter: Choose high-quality, unsalted butter for a rich, creamy texture.
• Eggs: Select fresh, room-temperature eggs for smooth blending.
• Milk: Opt for whole milk to enhance the cake's richness and moisture.
• Lemon Zest, Lemon Extract: Use fresh, bright lemons with vibrant, fragrant zest.

• All-Purpose Flour: Select unbleached flour for better texture and flavor.
• Salt: Use fine sea salt for balanced seasoning.
• Baking Powder: Ensure it's fresh and not expired for proper rising.

• Confectioners' Sugar: Sift to remove lumps for a silky-smooth glaze.
• Whipped Cream, Strawberries: Choose ripe, sweet strawberries and heavy cream for garnish.

Your Equipment Checklist for Lemon Pound Cake

• Stand Mixer: Perfect for whipping butter and sugar to fluffy perfection.
• 8×4-inch Loaf Pan: Ideal size for baking this delicious lemon cake.
• Cooking Spray: Essential for preventing the cake from sticking to the pan.
• Mixing Bowls (3): One for dry ingredients, one for liquid mixture, and one for sugar glaze.
• Whisk: Great for blending dry ingredients and creating smooth mixtures.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Toothpick: Helps check cake doneness by testing the center.
• Wire Cooling Rack: Allows cake to cool evenly and prevents soggy bottom.
• Grater or Zester: Perfect for creating fresh lemon zest.
• Spatula: Helps mix ingredients and scrape batter into the pan.

Directions to Bake Paula’s Lemon Pound Cake to Perfection

• Prepare Your Baking Station

Set oven to 325°F and grease a loaf pan thoroughly with cooking spray. Gather all ingredients and equipment for smooth sailing.

• Craft The Base Mixture

Cream butter and sugar in a mixer until silky and light. Gently fold in eggs one at a time, creating a smooth, luxurious base that’s ready for transformation.

• Blend Dry Ingredients

Sift flour, salt, and baking powder together in a bowl. Shake gently to ensure even distribution, creating a perfect powder base for your lemony treat.

• Develop Liquid Components

Whisk milk with bright lemon zest and extract. The fragrant mixture will infuse your cake with vibrant citrus notes that dance on the taste buds.

• Merge Mixtures Carefully

Gradually incorporate dry ingredients into butter blend, alternating with milk mixture. Stir gently to maintain a tender, delicate texture that promises a melt-in-your-mouth experience.

• Bake To Perfection

Pour batter into prepared pan and slide into the oven. Bake for about 1.5 hours, watching for a golden exterior and testing with a toothpick for doneness. Let cake rest briefly before releasing from pan.

• Finish With Zesty Glaze

Whip together powdered sugar and milk to create a silky glaze. Drizzle over cooled cake, adding a sprinkle of lemon zest for an extra burst of sunshine and flavor.

Lemon Pound Cake Tips You’ll Love from Paula Deen

• Boost Moisture Magic: Add a splash of buttermilk instead of regular milk for an extra tender, tangy crumb that melts in your mouth.
• Zesty Flavor Upgrade: Experiment with different citrus zests like orange or lime to create unique flavor profiles that surprise your taste buds.
• Make-Ahead Brilliance: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 3 days, ensuring maximum freshness and convenience.
• Texture Transformation Trick: Fold in a handful of poppy seeds or finely chopped nuts to add delightful crunch and unexpected texture to your lemon cake.

Ideas for Serving Paula Deen’s Bright Lemon Pound Cake

• Pair with Creamy Delight: Serve generous slices alongside a dollop of freshly whipped cream, enhancing the lemon cake's bright, zesty flavor profile.
• Berry Bliss Garnish: Top each slice with a handful of ripe, sliced strawberries to add a refreshing burst of natural sweetness and vibrant color.
• Tea Time Companion: Enjoy a slice with a warm cup of Earl Grey or chamomile tea, letting the subtle lemon notes complement the fragrant brew.
• Brunch Centerpiece: Present the cake as a stunning dessert during a weekend brunch, offering guests a light and elegant sweet treat to conclude their meal.

Keeping Your Lemon Pound Cake Moist and Fresh

• Preserve Peak Freshness: Store the lemon cake in an airtight container at room temperature for up to 3 days, keeping its soft texture and bright flavor intact.
• Refrigerate for Extended Enjoyment: When wrapped tightly in plastic wrap, the cake stays moist and delicious for 5-7 days in the refrigerator, perfect for make-ahead dessert lovers.
• Freeze for Future Cravings: Slice the cake, wrap individual portions in plastic wrap, then place in a freezer-safe container. Frozen cake remains delectable for up to 2 months, ready to thaw and enjoy whenever a sweet craving hits.
• Serve with Confidence: Bring refrigerated cake to room temperature for 30 minutes before serving to restore its original soft texture and maximize flavor profile.

Sunshine Lemon Pound Cake Recipe

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4.7 from 30 reviews

• Total Time: 1 hour 15 minutes
• Yield: 8 1x

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Description

Rich and tender Paula Deen Lemon Pound Cake delivers zesty citrus elegance with classic Southern charm. Dense crumb and luscious glaze make this dessert a crowd-pleasing treat you’ll savor slice by slice.

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Ingredients

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• 1 cup unsalted butter, softened (226 g/8 oz)
• 1½ cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• ¾ tsp salt
• ½ tsp baking powder
• ½ cup plus 4 tbsps whole milk, divided (180 ml/6 fl oz)
• 2 tsp lemon zest
• 1 tsp lemon extract
• ½ cup confectioners’ sugar (60 g/2 oz)
• Garnish: lemon zest
• Garnish: sweetened whipped cream
• Garnish: sliced fresh strawberries

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Instructions

1. Batter Preparation: Cream butter and sugar in a stand mixer until light and fluffy. Add eggs one at a time, blending thoroughly after each addition to create a smooth, consistent mixture.
2. Dry Ingredient Integration: Sift flour, salt, and baking powder in a separate bowl to eliminate any potential clumps and ensure even distribution.
3. Liquid Components: Whisk milk, lemon zest, and lemon extract together, creating an aromatic blend that will infuse the cake with vibrant citrus notes.
4. Batter Composition: Gently fold dry ingredients into the butter mixture, alternating with the milk mixture. Mix delicately to maintain the cake’s tender crumb, being careful not to overmix.
5. Baking Process: Preheat oven to 325°F. Grease an 8×4-inch loaf pan thoroughly. Pour batter into the prepared pan, spreading evenly. Bake for approximately 1½ hours, or until a toothpick inserted in the center comes out clean.
6. Cooling and Finishing: Remove cake from oven and let rest in the pan for 10 minutes. Transfer to a wire rack and cool completely to room temperature.
7. Glaze Creation: Whisk confectioners’ sugar with milk until smooth and achieve a drizzling consistency. Pour generously over the cooled cake, allowing the glaze to elegantly cascade down the sides.
8. Presentation: Optionally garnish with additional lemon zest for extra visual and flavor dimension. Serve with sweetened whipped cream and fresh strawberries for a delightful culinary experience.

Notes

• Zest Selection: Use fresh, bright yellow lemons with firm, unblemished skin for maximum flavor intensity and aromatic notes.
• Butter Temperature: Ensure butter is softened at room temperature, but not melted, to achieve proper creaming consistency and smooth batter texture.
• Mixing Technique: Fold ingredients gently and avoid overmixing to prevent a dense, tough cake – stop mixing when ingredients are just combined.
• Baking Precision: Check cake doneness early to prevent overbaking; start testing with a toothpick around 1 hour 15 minutes to maintain moisture and prevent dryness.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 400
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 85 mg