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.
Ingredients
Scale
- 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
Instructions
- 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.
- Dry Ingredient Integration: Sift flour, salt, and baking powder in a separate bowl to eliminate any potential clumps and ensure even distribution.
- Liquid Components: Whisk milk, lemon zest, and lemon extract together, creating an aromatic blend that will infuse the cake with vibrant citrus notes.
- 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.
- 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.
- 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.
- 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.
- 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