Lemon Pound Cake Recipe (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.

To make a pound cake, you will need the following ingredients measured in grams: 225 grams of unsalted butter, 225 grams of granulated sugar, 225 grams of all-purpose flour, 4 large eggs (approximately 200 grams), 1 teaspoon of vanilla extract, and a pinch of salt.

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.)

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.

When baking powder is mixed with lemon juice, bubbles formed because of evolution of carbon dioxide gas. This is a chemical change, because in this reaction new substances are formed.

The oils predominantly come from the zest or skin. The most effective way to get the strongest lemony flavour in baking will be to use a juicer to completely strip all the oils out of the entire lemon, then boil it down to a thick syrup.

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

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.

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

Sprinkle in lemon or orange zest to give your box cake batter a hint of zing. You can also replace the water with lemon, orange or lime juice or soda. Use this method with any type of cake mix, but it works best with lemon, yellow and white cake.

What brings out lemon flavor? ›

Some common techniques are to include natural lemon juice, lemon zest, or even lemon pulp to add or boost lemon flavor.

8. My cake is very dense. This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

Pound Cake: To keep: Good at room temperature for 3-4 days, refrigerate if not eating for 4-7 days, freeze if needed beyond these timeframes. To reheat: No need to reheat, best served at room temperature, if frozen, let stand on counter to warm up to room temperature for a few hours.

Correct oven temperature is necessary to allow the cake to rise before the structure sets. If the oven is too hot, the cake will set too fast before the air bubbles have formed. If the oven is not hot enough, the cake will rise too much, then fall in the center before it is set.

Your oven temperature is too low.

Sure, the outer edges of your cake might be set, and the middle might even have a nice dome and look done, but if the oven temperature is too low and you don't adjust (increase) the baking time, once you take the cake out of the oven it will deflate in slow motion like a sad balloon.

Now that its in there already, you can try adding some dried garlic, oregano, and onion to 'push' that lemon taste away a little. If its only sour add a bit of sugar. Adding a little balsamic vinear, or red wine will help some, as will a small can of tomato paste.

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.

Add more dry ingredients: To thicken the batter, you can try adding more of the dry ingredients called for in the cake mix recipe, such as flour or cake mix powder. Start with small amounts and mix the batter thoroughly, adding more as needed until the batter reaches the desired consistency.

However, too much lemon juice can upset the tummy as well as it can reduce the digestion process which can cause stomach pain as well.