5 Quick Lemon Pound Cake Recipes Every Busy Mom Needs to Know

For busy moms, finding the time to bake a delicious dessert can often feel like a daunting task.

However, with the right recipes at hand, creating a mouthwatering treat for the family can be both quick and satisfying.

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Lemon pound cake is a classic dessert that combines the zesty flavor of lemon with the rich texture of a traditional pound cake.

In this article, we’ll explore five quick and easy lemon pound cake recipes that every busy mom needs to know.

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Whether you’re hosting a gathering or simply craving a sweet indulgence, these recipes are sure to delight your taste buds and impress your loved ones.

Classic Lemon Pound Cake:

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons lemon extract
  • 1 tablespoon lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

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In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the lemon extract and lemon zest.

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In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

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Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Glazed Lemon Pound Cake:

Ingredients:

  • 1 package lemon cake mix
  • 1 package instant lemon pudding mix
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1/4 cup fresh lemon juice

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions:

Preheat your oven to 350°F (175°C) and grease a Bundt pan.

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In a large mixing bowl, combine the lemon cake mix, lemon pudding mix, eggs, sour cream, vegetable oil, water, and lemon juice. Mix until well combined.

Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

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Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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For the Glaze:

In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

Drizzle the glaze over the cooled cake and let it set before serving.

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Lemon Blueberry Pound Cake:

Ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 cups fresh blueberries

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

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Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Gently fold in the blueberries.

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Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Lemon Poppy Seed Pound Cake:

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream

Instructions:

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

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In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.

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In a separate bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

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Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Vegan Lemon Pound Cake:

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup non-dairy milk (such as almond or soy)
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract

Instructions:

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Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

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In a separate bowl, whisk together the non-dairy milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

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Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack

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