Traditional Lemon Lovers Pound Cake
If you are thinking about baking a cake that is perfect for spring, this traditional lemon lovers pound cake recipe is the one to choose. This dessert recipe comes from Melissa, the author of Melissa’s Southern Style Kitchen recipe blog, and has an abundance of lemon flavour in the forms of lemon zest, juice and lemon pudding. The cake is moist and fluffy, and perfectly balanced in sweetness and the acidity from the lemons. This cake is one of Melissa’s favourite desserts from childhood, as it was often made for family events by her aunt, and as a result, is one that is included on the dessert table to this day. If you would like to take up Melissa’s family tradition of this lemon pound cake recipe, you must visit her blog for the full scoop on how to make it.
This cake is a homemade pound cake, which means it includes eggs, butter, sugar and flour. These are sometimes ingredients people have difficulty with in the modern age if they are gluten or dairy-free, but they are essential components of any pound cake recipe. Historically, a pound cake would have been one pound of each of those ingredients, but this version is a little different since there are other ingredients involved as well. Besides the eggs, butter, sugar and flour, Melissa includes an instant lemon pudding mix, vegetable oil, and vanilla. It may seem odd to use both vegetable oil and butter in a cake recipe, but it works very well here. The vegetable oil adds moistness to the cake that the butter wouldn’t, while the butter incorporates essential flavour, which vegetable oil wouldn’t since it has a delicate taste.
One piece of equipment Melissa uses to bake this cake is an angel food cake pan. If you are used to making cake recipes, you may already have an angel food cake pan on hand, but if you don’t, a bundt cake pan should work as well. The nice thing about an angel food cake pan is that it allows the cake to have a straighter top and sides, which not only look elegant but provides a flat surface for topping the cake with fresh fruit. This pan isn’t one hundred percent necessary, though, as long as you have another pan of similar size. Even two loaf pans will work well for all the batter but adjust the baking time accordingly as the cake won’t take as long to cook through. Only lemon zest gets included in the cake batter, which provides a ton of lemony flavour to this cake recipe. Although lemon juice would help as well, lemon zest is the most perfumed part of the lemon and is ideal for whenever you want to bake a cake with lemon. To enhance the lemon taste and moistness of the cake, the fresh lemon juice is combined in a glaze and drizzled over the cake once it is baked. This glaze could be omitted if desired, but it does add sweetness and tang to the cake and looks beautiful drizzled over it.
If you decide you want to make this cake recipe, but don’t have the lemon pudding on hand, you can still make it without having to go to the store. Melissa mentions that a few teaspoons of lemon extract as a replacement to the pudding, although remarks that there will be a textural difference in the finished cake. Some extra lemon zest would also help to amplify the taste of this lemon cake recipe. Thank you to Melissa, the author of Melissa’s Southern Style Kitchen recipe blog, for sharing her traditional lemon lovers pound cake recipe with us.
Nutrition Facts for: Lemon Lovers Pound Cake from Melissa's Southern Style Kitchen
Ingredients: All purpose flour, instant lemon pudding, baking powder, salt, granulated sugar, butter, vegetable oil, lemon zest, lemon extract, vanilla, milk, eggs, lemon juice, heavy cream, lemon zest, powdered sugar.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings.* Per Serving: Calories 473, Calories from Fat 185, Total Fat 20.6g 32%, Saturated Fat 9.5g 48%, Cholesterol 84mg 28%, Sodium 403mg 17%, Potassium 93mg 3%, Carbohydrates 69.3g 23%, Dietary Fiber 0.7g 3%, Sugars 45.9g, Protein 4.8g, Vitamin A 9%, Vitamin C 3%, Calcium 5%, Iron 8%
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