In today’s fast-paced world, finding time to bake can seem like a luxury. However, if you’re craving the classic comfort of a homemade lemon pound cake but are short on time, fear not! This recipe streamlines the baking process without compromising on taste. With just a few essential ingredients and simple steps, you can have a delicious lemon pound cake ready in no time.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Quick Preparation Tips
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper for easier cleanup.
- Efficient Ingredient Prep: While the oven is heating, gather all your ingredients. Measure out the flour, baking powder, and salt into a single bowl. This will streamline the mixing process later.
- Speedy Softening Butter: If your butter isn’t soft enough, cut it into small pieces and microwave it in short bursts of 10 seconds until softened but not melted. This saves precious time.
Steps to a Quick Lemon Pound Cake
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes. A stand mixer or hand mixer will make this step quicker.
- Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This ensures the mixture is well combined and creates a smooth batter.
- Incorporate Dry Ingredients: Gradually add the flour mixture (flour, baking powder, and salt) to the butter mixture, alternating with the milk. Begin and end with the flour mixture. Mix on low speed until just combined to avoid overmixing.
- Add Lemon and Vanilla: Stir in the lemon juice, lemon zest, and vanilla extract until the batter is smooth and evenly mixed.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a golden-brown crust and a moist, tender crumb.
Lemon Glaze (Optional but Worth It)
If you have an extra five minutes, a lemon glaze can elevate your pound cake to the next level. Simply mix 1 cup of powdered sugar with 2-3 tablespoons of lemon juice until smooth. Drizzle over the cooled cake for a burst of citrus flavor.
Time-Saving Tips for a Busy Baker
- Use a Stand Mixer: A stand mixer can significantly cut down on mixing time. If you don’t have one, a hand mixer works well too.
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature before starting. This helps them blend more easily, speeding up the mixing process.
- Pre-Measured Ingredients: Pre-measure all your ingredients before you start baking. This practice, known as “mise en place,” keeps you organized and reduces preparation time.
- Parchment Paper Lining: Line your loaf pan with parchment paper instead of greasing and flouring. This not only saves time but also makes it easier to remove the cake from the pan.
Conclusion
Baking a lemon pound cake doesn’t have to be a time-consuming endeavor. By following this streamlined recipe and incorporating a few time-saving tips, you can enjoy the delightful flavors of homemade cake even on the busiest of days. This lemon pound cake is perfect for any occasion, whether it’s a quick treat for yourself or a sweet offering for guests. Happy baking!