Southern Lemon Pound Cake

Southern Lemon Pound Cake Recipe | Ingredients & Instructions

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour and 20 minutes | Servings: 10-12

Introduction

Southern Lemon Pound Cake is a classic dessert that is loved for its rich, buttery flavor and tangy lemon frosting. This recipe has been passed down through generations and is a staple at Southern gatherings and celebrations.

History

The origins of the Southern Lemon Pound Cake can be traced back to the early 18th century in the Southern United States. The recipe was originally brought over by European settlers and has since become a beloved dessert in Southern cuisine.

Ingredients

Cake

3 cup flour
0.5 tsp baking powder
0.13 tsp salt
3 cup sugar
5 eggs
8 oz (227 g) (2 sticks) butter
0.5 cup vegetable shortening
2 tsp lemon extract
1 cup milk

Frosting

1 (8 oz (227 g)) package cream cheese
1 lb (454 g) confectioners' sugar
2 tbsp lemon juice

How to prepare

Sift together flour, salt, and baking powder, then set aside.
Cream together shortening, butter, and sugar until light and fluffy.
Add one egg at a time, beating for 1 minute after each addition.
Add flavoring and continue beating.
Alternate adding portions of dry ingredients with milk, beating until fully mixed.
Pour the mixture into a greased and floured 10-inch tube pan.
Bake in a preheated oven at 325°F (163°C) for 1 hour and 20 minutes.
Remove from the oven and allow to cool.
Cream together cream cheese and sifted confectioners' sugar.
Gradually add lemon juice, 0.5 tsp at a time, until the frosting reaches a spreading consistency.
Spread the frosting on the cooled cake.

Variations

Add lemon zest to the cake batter for extra lemon flavor.
Substitute lemon extract with vanilla extract for a classic pound cake flavor.
Top the cake with fresh berries or a lemon glaze for a different twist.

Notes

Frosting ingredients should all be at room temperature

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe.

- Creaming the butter and sugar until light and fluffy is key to a tender cake.

- Be sure to sift the dry ingredients to ensure a smooth batter.

- Do not overmix the batter once the flour is added to prevent a tough cake.

Serving Suggestions

Serve slices of Southern Lemon Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming method, baking

Ingredient Substitutions

Vegetable shortening can be substituted with an equal amount of butter.

- Lemon extract can be substituted with lemon zest or lemon juice.

Make Ahead Tips

Southern Lemon Pound Cake can be made a day in advance and stored in an airtight container at room temperature. The frosting can be made ahead and refrigerated until ready to use.

Presentation Ideas

Decorate the top of the cake with lemon slices or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve Southern Lemon Pound Cake with a cup of hot tea or coffee for a delightful afternoon treat.

Storage and Reheating Instructions

Store leftover Southern Lemon Pound Cake in an airtight container at room temperature for up to 3 days. To reheat, place slices in the microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of Southern Lemon Pound Cake contains approximately 400 calories.

Carbohydrates

Each serving of Southern Lemon Pound Cake contains approximately 50g of carbohydrates.

Fats

Each serving of Southern Lemon Pound Cake contains approximately 20g of fats.

Proteins

Each serving of Southern Lemon Pound Cake contains approximately 5g of proteins.

Vitamins and minerals

Southern Lemon Pound Cake is a good source of Vitamin C from the lemon juice used in the frosting.

Alergens

This recipe contains dairy (butter, cream cheese) and eggs.

Summary

Southern Lemon Pound Cake is a rich and indulgent dessert that is best enjoyed in moderation due to its high calorie and fat content.

Summary

Southern Lemon Pound Cake is a classic dessert that is perfect for any occasion. With its rich, buttery flavor and tangy lemon frosting, this cake is sure to be a hit with family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Southern Lemon Pound Cake. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. Martha was known far and wide for her delicious baked goods, and I had long admired her culinary skills.

As we sipped on iced tea and caught up on the latest gossip, Martha suddenly disappeared into the pantry and emerged with a tattered old recipe card in her hand. She held it out to me with a mischievous grin and said, "I think you'll appreciate this one, dear."

I took the recipe card from her hands and read over the ingredients and instructions. The thought of a rich, buttery pound cake infused with the tangy zest of fresh lemon made my mouth water. I knew I had to learn how to make it.

Martha must have seen the excitement in my eyes because she offered to teach me her secrets right then and there. We spent the afternoon mixing and measuring, laughing and chatting as we worked side by side in her warm kitchen. Martha patiently guided me through each step, sharing tips and tricks that she had learned over the years.

As the cake baked in the oven, the scent of sweet lemon wafted through the air, filling me with a sense of anticipation. When Martha finally pulled the golden brown pound cake out of the oven and drizzled it with a simple lemon glaze, I knew I had discovered something truly special.

From that day on, Southern Lemon Pound Cake became a staple in my baking repertoire. I made it for family gatherings, potlucks, and special occasions, and it never failed to impress. Over time, I began to put my own spin on the recipe, experimenting with different variations and additions to make it uniquely my own.

One of my favorite memories involving this recipe was when I entered a baking competition at the county fair. I had always been a bit shy about showcasing my talents in such a public setting, but Martha encouraged me to step out of my comfort zone and share my love of baking with others.

I spent days perfecting my Southern Lemon Pound Cake, carefully balancing the flavors and textures to create a cake that was both light and decadent. When the day of the competition arrived, I nervously presented my creation to the judges, praying that it would be well-received.

To my delight and surprise, my pound cake won first prize in the dessert category. The judges raved about the bright citrus flavor and tender crumb, declaring it a truly exceptional cake. I was overcome with joy and pride, knowing that my hard work had paid off.

Since then, my Southern Lemon Pound Cake has become a beloved family tradition, passed down from generation to generation. My grandchildren often beg me to make it for special occasions, and I am always happy to oblige. I love watching their faces light up with delight as they take their first bite, savoring the sweet and tangy flavors that I have come to know and love.

As I reflect on the journey that led me to this recipe, I am filled with gratitude for Martha and her willingness to share her knowledge and expertise with me. I am proud to carry on the tradition of baking this delicious cake, knowing that it brings joy and comfort to those who taste it.

Southern Lemon Pound Cake will always hold a special place in my heart, reminding me of the bonds of friendship and the joy of creating something beautiful with my own two hands. It is a recipe that has brought me closer to my loved ones and allowed me to share a piece of myself with the world. And for that, I am truly grateful.