Description
This Lemon Pound Cake recipe is a delightful, moist cake bursting with fresh lemon flavor. Perfectly sweet and tender, it features a rich buttery base enhanced with lemon zest and lemon flavoring. The addition of lemon lime soda creates a light and fluffy texture. Ideal for breakfast, dessert, or afternoon tea, this classic cake is easy to prepare and sure to impress.
Ingredients
Butter Mixture
- 1 1/2 cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
Eggs and Flavorings
- 5 large eggs
- 1 teaspoon lemon flavoring
- 1 lemon, zested
Dry Ingredients and Soda
- 3 cups cake flour
- 1/2 cup lemon lime soda
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease two 9×5-inch loaf pans with baking spray to prevent sticking and set them aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter for 2 to 3 minutes until it becomes pale and creamy. Add sugar and kosher salt, then continue beating for another 3 to 4 minutes until fully combined and fluffy.
- Add Eggs and Lemon: Incorporate the eggs into the mixture one at a time, ensuring each is fully mixed before adding the next. Add the lemon flavoring and lemon zest, blending evenly throughout the batter.
- Combine Dry Ingredients and Soda: Reduce the mixer speed to low and gradually add the cake flour just until the dry ingredients are blended. While mixing, slowly pour in the lemon lime soda. Use a rubber spatula or wooden spoon to scrape the bottom of the bowl to ensure all ingredients are well combined without overmixing.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans. Bake in the preheated oven for one hour. After one hour, tent the cakes with foil to avoid over-browning and bake for an additional 10 to 15 minutes until a toothpick inserted in the center comes out clean.
- Cool: Remove the pans from the oven and allow the cakes to cool completely in the pans before slicing and serving.
Notes
- For extra lemon flavor, add a simple lemon glaze on top after cooling.
- Make sure the butter is at room temperature for easy creaming.
- Avoid overmixing once flour is added to keep the cake tender.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
