Lemon Pound Cake Recipe for Christmas - and Beyond!
Hey there, fellow bakers! Today, I've got a fantastic recipe for you - a mouthwatering Lemon Pound Cake that's perfect for the holidays, but honestly, you can make it any time you crave a delicious treat. The best part? You can easily switch up the flavor to suit your taste buds – just swap out the lemon for your favorite flavor!
- Soften 1 and 1/2 cups (equivalent to 3 sticks or 345g) of unsalted butter until it's at room temperature.
- Get an 8-ounce (about 226g) block of full-fat cream cheese and make sure it's also softened to room temperature.
- Take 1/3 cup (about 80g) of sour cream and ensure it's at room temperature.
- 2 teaspoons pure vanilla or lemon extract
- 6 large eggs, at room temperature
- 3 cups (360g) cake flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Optional for serving: homemade whipped cream & fresh berries
- First things first, preheat your oven to 325°F (163°C). Not 350°F. While it's heating up, generously grease a 10-12 cup bundt pan with butter or nonstick spray.
- Get your stand mixer or a trusty handheld mixer ready. Beat that room temperature butter on high speed until it's smooth and creamy, which should take about 2 minutes. Make sure to scrape down the sides and the bottom of the bowl with a rubber spatula.
- Now, toss in that softened cream cheese and beat it on high speed until it's completely smooth and blended, which should take around 1 minute. Next, add in the sugar and give it another high-speed mix for about a minute. Then, toss in the sour cream and your choice of vanilla or lemon extract and give it another whirl on high until everything's creamy and combined. Don't forget to scrape down the sides and bottom of the bowl!
- With your mixer on low speed, add in those room-temperature eggs one at a time. Let each one fully mix in before you add the next, but don't go overboard – just mix until they're combined.
- Once you've got those eggs in, stop the mixer and add in the cake flour, baking powder, and salt. Beat on medium speed just until it's all combined. We don't want to overmix, folks. Use a rubber spatula or a sturdy whisk to give the batter one final turn to ensure no lumps are hiding at the bottom.
- Pour or spoon that delightful batter evenly into your prepared pan. Give the pan a few gentle taps on the counter to get rid of any sneaky air bubbles. Now, pop it in the oven and let it bake for 75-95 minutes. Halfway through, cover it loosely with aluminum foil to keep the top from over-browning. Use a toothpick to check for doneness – when it comes out clean, your pound cake is good to go. Remember, patience is key with a pound cake!
- Take that beauty out of the oven and let it cool inside the pan for about 2 hours. Afterward, carefully invert it onto a wire rack or your serving dish and let it cool completely.
- Time to dig in! Slice up your pound cake and serve it with some homemade whipped cream and fresh berries if you like. Enjoy every delicious bite!
- Got leftovers? No worries! Store 'em in the fridge, well-covered, for up to 5 days.
- Want to freeze it for later? Wrap the baked and cooled pound cake in layers of plastic wrap and aluminum foil, and it'll keep in the freezer for up to 3 months. Thaw it in the fridge overnight, then bring it to room temperature before serving.
- Prefer smaller portions? Pour the batter into two greased 9x5 inch loaf pans and bake each at 325°F (163°C) for about 60 minutes. Or, cut all the ingredients in half to make just one loaf.
- Feeling adventurous? Mix in a bit of almond extract along with your vanilla for a unique twist. Or try other extracts like lemon, orange, coconut, or your favorite flavor for a whole new cake experience.
So there you have it, a scrumptious Lemon Pound Cake recipe that's versatile enough to fit any occasion. Happy baking, and enjoy!