Our Best Ever Lemon Burst Pound Cake is even better than your favorite coffee house version. It is a simple recipe for a fabulously moist and tender lemon cake that is bursting with flavor. It is a family favorite and a perfect dessert, anytime!
I am a lemon fanatic. I really should own a citrus company. Looking to make a fabulous summer treat for your get together? This Lemon Burst Pound Cake is exactly what you need. It is loaded with lemon flavor and a little something extra to give it a punch.
I can’t get enough lemon. Lemon is light and refreshing. I do have quite a lemon “thing.” If you’ve seen our Lemon Love Pinterest board with over 800 pins, you may have gotten a clue about my obsession. While everyone else clamors for chocolate, I would be more than happy with a lemon treat or a refreshing lemonade.
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8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
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Helpful Tips to make Best Ever Lemon Burst Pound Cake:
What you will need to make Best Ever Lemon Burst Pound Cake:
- Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
- Electric Mixer-
- Loaf Pan -
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite dessert recipes:
Hawaiian Cheesecake SaladLemon Cloud No-Bake Ice Box Cake
Perfect Peach Cobbler Dump Cake
Yield: 12
Best Ever Lemon Burst Pound Cake
Our Best Ever Lemon Burst Pound Cake is even better than your favorite coffee house version. It is a simple recipe for a fabulously moist and tender lemon cake that is bursting with flavor. It is a family favorite and a perfect dessert, anytime!
prep time: 10 minscook time: 1 hourtotal time: 1 hours and 10 mins
Ingredients
- 9 tablespoons unsalted butter, room temperature (divided)
- 4 tablespoons powdered sugar, divided
- 2 large lemons, zested and juiced (about 2 tablespoons zest and 1/2 cup juice)
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure almond extract
Instructions
- Preheat oven to 325°F.
- Prepare a 9”x5” loaf pan by brushing with 1 tablespoon butter and then sprinkle with 2 tablespoons powdered sugar and shake the pan back and forth to coat. Shake excess into sink. Set aside.
- Combine lemon and milk in a small bowl. I like to use a 1 cup measuring cup; pour in lemon juice and then add milk. Set aside.
- Combine flour, baking soda and salt in a medium bowl and whisk to combine. Set aside.
- In a medium bowl, combine lemon zest and sugar. Mix with an electric mixer on low until all of the sugar is coated in the oils from the lemon zest. Add the butter and beat until light and fluffy, about 3 minutes. Add eggs and almond extract. Beat with mixer until well mixed. Add milk mixture and beat until you have a smooth mixture.
- With the electric mixer on low, add flour and mix until combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 50-60 minutes until a toothpick comes out clean. Allow to cool in baking pan for 10 minutes, then turn out to a cooling rack and allow to cool completely (or serve immediately).
- Sprinkle with the remaining 2 tablespoons of powdered sugar.
- Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
Copyright ©2013 The Slow Roasted Italian – All rights reserved.
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I made this for guests over the 4th of July weekend, and it was a huge hit. This is very likely the best pound cake recipe I've ever made or even tasted. I followed the instructions exactly, including combining the lemon juice and milk and letting it stand for a few minutes, despite my reservations about that.
ReplyDeleteJust wanted to drop aline and say I made this last night for the first time. We have our first crop of meyer lemons ready, so I was eager to make something with them. Ohhhh what a wonderful pound cake it turned out to be! Not overly powerful and not too understated on the lemony part, actually quite refreshing on the pallet. An easy cake to make with little fuss. I will certainly be making this one again. Many thanks for sharing this recipe.
ReplyDeleteHands down the BEST lemon pound cake recipe!!!! Light, flavorful, with a perfect lemon taste! Just follow the instructions precisely and the lemon zest is a must!!! Yummy good!!
ReplyDeleteQuestion for those of you who have baked this little gem...What what type of loaf pans you guys are using (light or dark) can anyone tell me which is best for this recipe?
This lemon pound cake is just as described: the best lemon burst pound cake EVER. The whole loaf went poof! by my guests who raved as they gobbled it up. My husband said, hands down, the best lemon cake I ever made. I wondered about mixing the lemon juice with the milk and letting it sit, but no harm to the finished product. This is a really outstanding, moist, beautiful, and absolutely delicious lemon treat.
ReplyDeleteCan u make this into a layer cake?
ReplyDeletejust found this recipe but in viewing the pic, seems the cake is a little more than moist, a little pasty. interested in making this for breakfast and wonder if it is heavy for early morning.
ReplyDelete