Lemon Pound Cake Recipe

Lemon Pound Cake is a delicious summer teatime bake. It has a delicate flavour with moist, lemony crumbs. Here is a failproof pound cake recipe.

• About Pound Cake
• Ingredients Required
• How To Bake Pound Cake
• My Tried & True Tips
• FAQ’s Related To Pound Cake
• More Teatime Cake Recipes
• Lemon Pound Cake Recipe

About Pound Cake

Pound Cake originated in Europe. It is traditionally made from one pound of flour, butter, eggs, and sugar. Hence, the name pound cake came into existence. It can be baked in a loaf or bundt pan.

A Perfect Pound Cake has certain qualities or characteristics:

• super moist
• golden, soft crust
• dense yet spongy texture
• rich, buttery, delicate crumb

Served either dusted with powdered sugar, lemon custard, sugar glaze, with a coat of whipped cream, or just with your favourite berry sauce. Stir in some fresh raspberries, poppy seeds, or blueberries into the batter to enjoy the season’s best flavours in a cake.

Lemon Pound Cake is one of the most popular versions of the pound cake recipe. This idea of a moist, soft, and delicate lemon cake on a summer evening with a cup of tea is always fascinating.

Ingredients Required

• APF (All Purpose Flour) – compared to cake flour, the flavour of the butter and vanilla comes through better, the crumb is slightly more delicate. Do not substitute with self raising flour, almond meal or gluten free flour.
• Butter is the soul of any pound cake. Use unsalted, good quality softened and not melted butter.
• Sugar – best to use caster or superfine white sugar. But regular / granulated sugar works just fine too.
• White Whole Eggs at room temperature are key to make the pound cake extraordinarily light and fluffy.
• Baking powder – not baking soda (bi-carb), it doesn’t rise as well.
• Full Fat Milk at room temperature. Do not substitute with plant based milk.
• Lemon Juice and Zest – it is best to use the natural and fresh juice rather than bottled one.
• Vanilla Extract – the best quality you can get.
• A pinch of salt approximately ¼ teaspoon. Skip if butter has salt.

How To Bake Pound Cake

Bring all ingredients to room temperature especially milk, eggs, and butter.

Zest lemon ( zest is both the name for the lemon rind and the action you take to remove it) and squeeze out all the juice from them.

Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.

Sift dry ingredients – APF, salt, and baking powder together in a bowl.

In a large bowl start whisking sugar and softened butter. If you are using a stand mixer, keep the speed medium. Whisk till the mixture is light, airy, and double in volume.

Next, add one egg at a time and whisk the batter each time for 30 – 40 seconds at medium speed to aerate and develop the pound cake’s structure. Gradually, add all 3 eggs.

Add vanilla, milk, lemon juice, and zest. Whisk the batter for 1 minute.

Add the sifted flour mixture in 3 small batches. Gently, cut and fold the batter to evenly combine each time.

Batter should be silky smooth and lump free with a luscious consistency. Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon.

Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

If you find the cake crust browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool. Allow it cool upside down. Once it has cooled down completely, pour the glaze over the cake.

My Tried & True Tips

• Ingredients: Make sure all the ingredients are at room temperature and not cold or straight out of the fridge. Measuring the ingredients correctly is the key step. If required, use a weighing scale.
• Equipment : You need a stand mixer or hand mixer with a whisk attachment to make a pound cake batter especially for whipping butter, eggs, and sugar.
• Flour: Sift. Sift. Sift. Do not miss sifting the flour with baking powder. Because for that delicate texture/crumb we need super fine flour.
• Butter + Eggs + Sugar: These three ingredients are the foundation of a perfect pound cake. Whisk butter and sugar till they are creamy, light, airy, and double in volume. Secondly, add eggs one at a time, and whisk each time 30 – 40 seconds.
• Cake Batter: Add sifted flour in butter mixture in small batches. Gently, cut, and fold the batter until combined using a spatula. Do not over mix (mixing for too long) the batter. It is the biggest mistake when it comes to pound cake.
• Knock out big air bubbles by dropping the cake pans on the counter 3 times.
• Baking: Always bake the cake in the middle rack, and halfway through cover it with an aluminium foil to avoid hard and over-brown crust.

Sponge Cake as the names say has a soft and spongy texture. They are made using sieved flour, sugar, and eggs. The egg whites and the sugar are whisked together and then the flour is folded into the whipped mixture. The pound cake is traditionally made with one pound each of flour, butter, eggs, and sugar. It is much denser and moister compared to the sponge cake.

Cold ingredients don’t bond easily resulting in a chunky cake. The best way to bring your ingredients to room temperature is by simply keeping them out of the refrigerator 1 hour before you begin the batter making process. Well, there are always shorts cuts too, you can cut the butter into cubes and microwave them for just 10 seconds. For Eggs, just place the eggs in a bowl of warm water for 10 – 20 seconds while you prep your other ingredients. You can place milk or yogurt next to the oven or gas stove to raise the temperature.

When cakes are allowed to sit for a day or two their internal moisture gets evenly distributed than when they’re just out of the oven. By letting the lemon pound cake rest for a day, the flavours get more time to mature and come out strongly.

You can store your lemon pound cake in an airtight container for up to three days at room temperature. If you wish to store them longer, then you can wrap them in plastic wrap, cover them with foil and refrigerate for up to one week. You can also freeze the pound cake for up to 6 months.

More Teatime Cake Recipes

• Eggless (Atta) Cake
• Eggless Peach Cake
• Teatime Orange Cake
• Eggless Banana Bread
• Eggless Tutti Frutti Cake
• Teatime Strawberry Cake
• Chai Spiced Pumpkin Cake

Ingredients

Ingredients For Cake

• ▢ 1 ½ Cup (150 Gram) all-purpose flour (maida)
• ▢ ¾ Cup (170 Gram) unsalted butter, softened
• ▢ ¾ Cup (150 Gram) granulated white sugar
• ▢ 3 eggs, at room temperature
• ▢ 3 tablespoon milk, room temperature
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 1 teaspoon baking powder
• ▢ ¼ teaspoon salt
• ▢ ¼ Cup lemon juice
• ▢ 1 tablespoon lemon zest

Ingredients For Glaze

• ▢ ¼ Cup lemon juice
• ▢ 3 tablespoon powdered white sugar

Instructions

• Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
• In the bowl sift together the dry ingredients (flour, baking powder, and salt). Set aside.
• In a stand mixer or simple mixing bowl, combine softened butter and sugar. Whisk on low to medium speed using a hand or stand mixer till the mixture is light, airy, and double in volume.
• Next, add one egg at a time and whisk the batter each time for a 30 – 40 seconds at medium speed to aerate and develop the cake’s structure. Gradually, add all 3 eggs. Do not add all eggs in one go.
• Add vanilla, milk, lemon juice, and zest. Whisk the batter for 1 minute.
• Add the sifted flour mixture in 3 small batches. Gently, cut and fold the batter to each time to evenly combine. The batter should be silky smooth and lump free.
• Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon. Tap the cake tin on kitchen counter 2 – 3 times to knock off air bubbles. Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
• Remove the cake from the oven and place on a wire rack to cool.
• For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake. Let it cool completely on a wire rack before cutting.

Recipe Notes:

• Use room temperature ingredients especially eggs, milk, and butter.
• Use a timer while whisking the eggs (30 – 40 seconds after adding each egg).
• After adding flour, do not mix the batter for too long or on high speed.
• You can store your pound cake in an airtight container for up to 3 days at room temperature.
• Toppings: Feel free to add toppings like lemon zest, poppy seeds, or blueberries on top of the lemon pound cake before baking.
• Do not rush in glazing or slicing the cake while it is hot to the touch. Allow it to cool down completely at room temperature on a wire rack. I usually, let it cool for 30 minutes to 1 hour.
• Bake the cake in the middle rack for even cooking and browning. Halfway through the baking time, if you feel the crust is browning too much, cover the cake tin with aluminum foil .
• Lemon Juice: Use fresh lemon juice and zest for the best flavour. 1 tablespoon of zest is sufficient for this size cake.

Nutrition

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Lemon Pound Cake Recipe

Equipment

• Mixing Bowl
• Oven
• Hand Mixer

Ingredients

Ingredients For Cake

• 1 ½ Cup (150 Gram) all-purpose flour (maida)
• ¾ Cup (170 Gram) unsalted butter, softened
• ¾ Cup (150 Gram) granulated white sugar
• 3 eggs, at room temperature
• 3 tablespoon milk, room temperature
• 1 ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ Cup lemon juice
• 1 tablespoon lemon zest

Ingredients For Glaze

• ¼ Cup lemon juice
• 3 tablespoon powdered white sugar

Instructions

• Preheat oven to 350 degrees F (177 degrees Celcius). Grease a 9 x 5 x 3 inch loaf pan with butter. Line the bottom of the pan with parchment paper.
• In the bowl sift together the dry ingredients (flour, baking powder, and salt). Set aside.
• In a stand mixer or simple mixing bowl, combine softened butter and sugar. Whisk on low to medium speed using a hand or stand mixer till the mixture is light, airy, and double in volume.
• Next, add one egg at a time and whisk the batter each time for a 30 - 40 seconds at medium speed to aerate and develop the cake’s structure. Gradually, add all 3 eggs. Do not add all eggs in one go.
• Add vanilla, milk, lemon juice, and zest. Whisk the batter for 1 minute.
• Add the sifted flour mixture in 3 small batches. Gently, cut and fold the batter to each time to evenly combine. The batter should be silky smooth and lump free.
• Scrape the batter into the greased pan. Smooth the top with a spatula or the back of a spoon. Tap the cake tin on kitchen counter 2 - 3 times to knock off air bubbles. Bake for about 55 to 60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
• If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
• Remove the cake from the oven and place on a wire rack to cool.
• For the glaze, mix in lemon and sugar and pour over the cake. Before pouring glaze over the cake poke tiny holes in the cake with a toothpick so that glaze penetrates deep inside the cake. Let it cool completely on a wire rack before cutting.

Notes

• Use room temperature ingredients especially eggs, milk, and butter.
• Use a timer while whisking the eggs (30 - 40 seconds after adding each egg).
• After adding flour, do not mix the batter for too long or on high speed.
• You can store your pound cake in an airtight container for up to 3 days at room temperature.
• Toppings: Feel free to add toppings like lemon zest, poppy seeds, or blueberries on top of the lemon pound cake before baking.
• Do not rush in glazing or slicing the cake while it is hot to the touch. Allow it to cool down completely at room temperature on a wire rack. I usually, let it cool for 30 minutes to 1 hour.
• Bake the cake in the middle rack for even cooking and browning. Halfway through the baking time, if you feel the crust is browning too much, cover the cake tin with aluminum foil .
• Lemon Juice: Use fresh lemon juice and zest for the best flavour. 1 tablespoon of zest is sufficient for this size cake.

Nutrition

Here is a finger-licking good Punjabi-style masala soya chaap recipe —the ultimate vegetarian comfort food from North India.

• What is Soya Chaap?
• Ways To Use Vegan Soya Meat
• Ingredients Required
• How To Make Soya Chaap Masala
• Serving Suggestion
• My Tried and True Tips
• More Indian Curry Recipes
• Punjabi Soya Chaap Recipe

What is Soya Chaap?

Soya Chaap is mock meat or vegan meat made with soya beans. In India, the ribs of mutton or meat are called chaap. The soya meat is wrapped around wooden sticks to give a vegetarian leg-piece-like appearance. Hence, the name soya chaap.

Note : The soya chaap is not always gluten-free because many manufacturers use all-purpose flour to bind the dough. So read the label carefully if you want gluten-free soya meat.

Across North India, the soya sticks are creatively used to make various vegetarian dishes. The reason for their popularity is the chicken-like texture and the ability to absorb the flavour of the curry.

Nowadays, they are readily available in the dairy section of supermarkets, grocery stores, and frozen or canned food sections.

Ways To Use Vegan Soya Meat

Soya Chaap Masala Gravy is quite a popular street food across the Northern Region of India, especially in Delhi. During the evening, many street food vendors sell rich and creamy soya chaap butter masala with naan or paper-thin roomali roti.

Let me share a little secret with you. You can easily substitute soya meatin any Indian paneer or chicken curry recipe.

Moreover, you will find a few exciting soya chaap recipes in my cookboo k .

Ingredients Required

• Soya Chaap: I use fresh or canned soya sticks for this curry recipe.
• Cooking Oil: You can use ghee, refined oil, vegetable oil, or mustard oil.
• Tomato Paste: A blend of fresh tomato, ginger, garlic, Kashmiri red chilies, and hot water.
• Spices: Bay Leaf, Green Cardamom, Black Cardamom, Cumin Seeds, Red Chilli Powder, Turmeric Powder, Coriander Powder, Garam Masala , Kasuri Methi.
• Other Ingredients: Red Onion, Salt, Water, Fresh Coriander Leaves

How To Make Soya Chaap Masala

This Punjabi soya chaap recipe is a two-step process.

• Marinate and Fry the Soya Meat
• Prepare the Gravy

Marinate and Fry the Soya Meat

• Remove wooden sticks from the soya meat and cut the chaap into bite-size round or oval pieces.
• Marinate chaap with salt, ginger-garlic paste, curd, red chilli powder, and turmeric powder. Mix to coat each piece with the marinade masala ( images 1 & 2 ). Keep aside for 30 minutes to 1 hour. You can marinate them overnight as well.
• Heat oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides ( image 3 ). You can air-fry them as well. Transfer fried soya chunks to a bowl and set aside.

Prepare the Gravy

• Make tomato paste – blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
• To prepare gravy, heat oil in the same pan/kadhai. Add whole spices and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
• Add tomato paste, turmeric, red chilli powder, and coriander powder. Fry over low heat till oil separates from the masala.

• Add water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
• Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavour of the gravy.
• Garnish with fresh coriander leaves, and serve!

Serving Suggestion

Soya Chaap Curry is a main-course dish . It tastes best with lachha paratha, tandoori roti, jeera rice , or naan. Indian flatbreads are perfect for mopping the spicy flavours of this vegetarian curry.

To make a complete Indian meal, you can serve soya chaap curry with naan , boondi raita , and kachumber salad .

Store the leftover curry in the refrigerator for 2 – 3 days. Then, reheat in a microwave or stovetop before eating.

My Tried and True Tips

• Use a heavy bottom kadhai/casserole that can handle the heat during the slow cooking process.
• If you use frozen soya sticks or mock meat, thaw them at room temperature before marinating.
• Marinating and shallow frying the soya meat helps flavour penetrate deep within the layers of mock meat. Many soya chaap recipes suggest deep-frying the mock meat after marinating. I feel shallow frying is good enough.
• To give a creamy texture to the gravy, you can add cooking cream, coconut milk, or thick curd/yogurt.
• The soya chaap curry requires a slow cooking process. Hence, keep the gas flame between slow to medium to fry the masala.
• After adding the fried soya meat, cover and simmer the curry over low heat for minutes for the soya meat to absorb the flavours.

More Indian Curry Recipes

• Kadhai Paneer
• Shahi Soya Curry
• Cauliflower Curry
• Paneer Kali Mirch
• Dahi Potato Curry
• Paneer Butter Masala
• Dhaba Style Matar Paneer

Ingredients

Ingredients For Marinade

• ▢ 4 soya chaap (soya sticks)
• ▢ 1 teaspoon ginger-garlic paste ( get recipe )
• ▢ 1 teaspoon red chilli powder
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon salt or to taste
• ▢ 2 tablespoon curd or yogurt

Ingredients For Tomato Paste

• ▢ 1 Cup tomato chopped
• ▢ 1 tablespoon garlic cloves
• ▢ 1 tablespoon ginger, chopped
• ▢ 4 Kashmiri red dried chilies
• ▢ ¼ Cup hot water

Ingredients For Gravy

• ▢ 6 tablespoon refined oil
• ▢ 1 bay leaf (tej patta)
• ▢ 4 green cardamom (elaichi)
• ▢ 1 black cardamom (badi elaichi)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ 1 Cup fine chopped onion
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ 1 teaspoon red chilli powder
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 Cup water, at room temperature
• ▢ 1 teaspoon garam masala ( see recipe )
• ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
• ▢ 2 tablespoon chopped fresh coriander

Instructions

• Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
• Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
• Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
• Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
• Heat remaining oil in the same heavy bottom pan or kadhai.
• Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 – 50 seconds to release their aroma. Next, add onion, and fry till golden.
• Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
• Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
• Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
• Garnish with fresh coriander leaves.
• Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.

Recipe Notes:

• If you are using frozen soya chaap defrost them as per packet instructions before marinating in the spices.
• You can marinate soya chaap overnight as well.

Nutrition

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