Paula Deen Lemon Pound Cake

Paula Deen Lemon Pound Cake is a bright and refreshing dessert made with butter, fresh lemon zest, and a touch of lemon extract. This rich, buttery loaf cake is topped with a sweet lemon glaze and can be served with whipped cream and fresh strawberries for an extra special treat.

Ingredients Needed:

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup plus 4 tablespoons whole milk, divided
• 2 teaspoons lemon zest
• 1 teaspoon lemon extract
• ½ cup confectioners’ sugar
• Garnish: lemon zest, sweetened whipped cream, sliced fresh strawberries

How To Make Lemon Pound Cake

1. Preheat the oven: Preheat your oven to 325°F. Spray an 8×4-inch loaf pan with cooking spray.
2. Cream butter and sugar: In the bowl of a stand mixer, beat the butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
4. Mix wet ingredients: In another small bowl, whisk together ½ cup plus 3 tablespoons milk, lemon zest, and lemon extract.
5. Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with the flour mixture, mixing until just combined.
6. Bake: Pour the batter into the prepared pan and bake for about 1½ hours or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
7. Prepare glaze: In a small bowl, whisk together the confectioners’ sugar and remaining 1 tablespoon milk. Drizzle the glaze over the cooled cake and garnish with extra lemon zest if desired.
8. Serve: Serve with sweetened whipped cream and fresh strawberries.

Recipe Tips

• Room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
• Don’t overmix: When combining the wet and dry ingredients, mix just until combined to keep the cake tender.
• Check for doneness: Since ovens vary, check the cake around the 1-hour mark. The cake is done when a toothpick comes out clean.
• Zest adds flavor: Don’t skip the lemon zest—it adds a bright, fresh flavor to the cake.
• Optional garnishes: For extra presentation and flavor, garnish with more lemon zest, whipped cream, or even a few edible flowers.

How To Store & Reheat Leftovers

Storing: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

Freezing: Wrap the cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Facts

• Calories: 617
• Total Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 187mg
• Sodium: 305mg
• Potassium: 103mg
• Total Carbohydrate: 74g
• Dietary Fiber: 1g
• Sugars: 51g
• Protein: 9g

Try More Paula Deen Recipes:

• Paula Deen Cream Cheese Pound Cake
• Paula Deen Sour Cream Pound Cake
• Paula Deen Ooey Gooey Butter Cake

Paula Deen Lemon Pound Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: L Lemon Pound Cake

Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesRest time: 10 minutesTotal time:1 hour 55 minutesServings:8 servingsCalories:617 kcal Best Season:Suitable throughout the year

Description

Paula Deen Lemon Pound Cake is a bright and refreshing dessert made with butter, fresh lemon zest, and a touch of lemon extract. This rich, buttery loaf cake is topped with a sweet lemon glaze and can be served with whipped cream and fresh strawberries for an extra special treat.

Ingredients

• 1 cup unsalted butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ½ cup plus 4 tablespoons whole milk, divided
• 2 teaspoons lemon zest
• 1 teaspoon lemon extract
• ½ cup confectioners’ sugar
• Garnish: lemon zest, sweetened whipped cream, sliced fresh strawberries

Instructions

1. Preheat the oven: Preheat your oven to 325°F. Spray an 8×4-inch loaf pan with cooking spray.
2. Cream butter and sugar: In the bowl of a stand mixer, beat the butter and granulated sugar on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, salt, and baking powder.
4. Mix wet ingredients: In another small bowl, whisk together ½ cup plus 3 tablespoons milk, lemon zest, and lemon extract.
5. Combine mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Start and end with the flour mixture, mixing until just combined.
6. Bake: Pour the batter into the prepared pan and bake for about 1½ hours or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and let cool completely on a wire rack.
7. Prepare glaze: In a small bowl, whisk together the confectioners’ sugar and remaining 1 tablespoon milk. Drizzle the glaze over the cooled cake and garnish with extra lemon zest if desired.
8. Serve: Serve with sweetened whipped cream and fresh strawberries.

Notes

• Room temperature ingredients: Ensure the butter, eggs, and milk are at room temperature for a smooth batter.
• Don’t overmix: When combining the wet and dry ingredients, mix just until combined to keep the cake tender.
• Check for doneness: Since ovens vary, check the cake around the 1-hour mark. The cake is done when a toothpick comes out clean.
• Zest adds flavor: Don’t skip the lemon zest—it adds a bright, fresh flavor to the cake.
• Optional garnishes: For extra presentation and flavor, garnish with more lemon zest, whipped cream, or even a few edible flowers.

Keywords:Paula Deen Lemon Pound Cake