Lemon Pound Cake Recipe - Easy Dessert Recipes (2024)

FAQs

What happens if you put too much lemon juice in a cake? ›

Cutting too much lemon for a recipe can result in a dish that is excessively sour or acidic. This can overpower the other flavors and make the dish unbalanced.

Add up to a few teaspoons of zest to your baked goods to provide background flavor notes. It can be used to boost the overall lemon profile of your bake or accent additional flavors, similar to vanilla extract. Add the zest to your recipe when called for or when adding the fat (butter, oil, etc.)

Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.

Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat, and flours more hard wheat, making the cake heavy.

Incorporate citrus

Mix in 1 tablespoon of freshly grated orange, lime, grapefruit, or lemon zest. "For a citrus cake, also try using lemon juice or orange juice," says Waterson. Replace 1/8 cup of the water called for on the box with lemon or orange juice to amp up the flavor.

If too much vinegar is added to a recipe, it can make the dish overly sour and unbalanced in flavor. This can also make the texture of the dish unappetizing.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.

Lemon: Pairs especially well with almond, apricot, basil, berries, black pepper, cardamom, cherry, citrus, coconut, hazelnut, ginger, mint, nectarine, peach, plum, prickly pear, rosemary, thyme, tropical fruit, and vanilla. For spirits, it mixes best with rum, vodka, and nut and orange liqueurs.

Adding extra eggs when baking a cake brings out a lighter and richer flavor, making your dessert even more delicious! Baking tip #6: Adding a touch of vanilla extract, ¼ teaspoon to be exact, is all it takes to make your box cake taste better, even homemade.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

Why do you put water in the oven when baking a pound cake? ›

Set aside a different pan filled with a few inches of water (this creates moisture in the oven and prevents the cake from drying out while baking).

Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.

Be careful not to overbeat the butter-sugar mixture, especially on a hot day — you could rupture the air cells and cause the batter to be heavy.

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

It's important to not overmix the pound cake batter once you've added in the flour. Once the flour has been added gluten bonds will start to form and if you mix the batter too much your cake will end up tough and bready!

Dilute with water: The simplest way to reduce the acidity of lemon juice is by diluting it with water. Gradually add water to the lemon juice until you reach your desired level of acidity. Add sugar or sweeteners: Adding sugar or other sweeteners to lemon juice can help balance out the acidity.

Lemon juice naturally contains citric acid which quickly reacts with the base present in the baking powder producing CO2 and sodium citrate. This may lead to undesirable flavors and poor crust color due to lower pH of the product after baking.

One of the easiest ways to cut the lemon taste is to balance it with sweetness. Adding a touch of sugar or sweetener can help neutralize the acidity and bring out the natural flavors of lemon. You can try adding a teaspoon of honey, agave syrup, or a sprinkle of powdered sugar to your lemon-infused dishes or drinks.

Using too much liquid or sugar will overpower your dry ingredients, which help give your cake structure. And, yes, sugar is considered a wet ingredient since it turns into a liquid form when heated.