This candied lemon pound cake is a sweet twist on a classic dessert, featuring rich butter and vibrant citrus flavors that brighten each slice. It’s perfect for tea time or as a delightful finish to any meal.
This candied lemon pound cake recipe addresses issues of dryness and blandness, ensuring a flavorful and moist dessert experience for all.
I remember the first time I tried to make a pound cake. It didn’t rise as I had hoped, leading to a rather sad flat look. This recipe eliminates those common pitfalls, providing a dense yet moist texture that never disappoints, even when the kitchen’s bustling with kids.
Now, you’ll find it takes about 75 minutes, along with a simple prep time of 15 minutes, to bring this cake to life. The candied lemon peels give a lovely sweetness that pairs well with the buttery richness, creating something truly satisfying.
If you love lemony treats, you’ll want to check out my recipe for Lemon Lavender Scones next!
Table of contents
Why You Will Love This Recipe
- Bright and Zesty Flavor , The candied lemon peels add a unique sweetness while imparting refreshing citrus notes that brighten up the overall taste of the pound cake.
- Moist and Tender Texture , The combination of butter and almond flour creates an incredibly moist cake that stays fresh longer, ensuring you can enjoy each slice for days.
- Easy to Customize , You can switch up the candied fruits or add a hint of another citrus to tailor the flavor to your liking, making it fun and personal every time.
- Great for Special Moments , This cake pairs beautifully with afternoon tea or as a sweet treat during family gatherings, evoking feelings of warmth and nostalgia with every bite.
Candied Lemon Pound Cake
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Diet: Vegetarian
Description
Deliciously moist and flavorful candied lemon pound cake, perfect for any occasion.
Ingredients
- 250 grams (8.8 ounces) unsalted butter, softened (not melted)
- 80 grams (2/3 cup) granulated sugar
- 70 grams (3/4 cup) almond flour
- 200 grams (4 large) eggs, at room temperature
- 60 grams (1/4 cup) milk
- 280 grams (2 1/4 cups) all-purpose flour
- 11 grams (1 tablespoon) baking powder
- 300 grams (1 1/4 cups) candied lemon peels
- Lemon zest from 1 lemon
- Powdered sugar (for optional lemon glaze or dusting)
- Fresh lemon juice (for optional glaze or variations)
- Vanilla extract (usage implied but not measured in source)
Instructions
- Step 1: In a mixing bowl, cream 250 grams softened unsalted butter and 80 grams granulated sugar together using an electric mixer at medium speed. Continue mixing for 3 to 4 minutes until the mixture is light and fluffy, which ensures air is incorporated for a lighter cake.
- Step 2: Add 200 grams (4 large) eggs, one at a time, mixing at low speed until each egg is fully incorporated before adding the next. This prevents curdling and promotes a smooth batter that will rise well during baking.
- Step 3: Sift together 280 grams all-purpose flour and 11 grams baking powder. Using a rubber spatula, gently fold these into the batter until just combined. Avoid overmixing to maintain a tender crumb.
- Step 4: Gently fold in lemon zest from 1 lemon and 300 grams candied lemon peels until evenly distributed throughout the batter, blending vibrant citrus flavors with moist almond flour and butter.
- Step 5: Grease and flour the loaf pan thoroughly. Pour the batter into it, smoothing the top with a spatula for even baking and easy release later.
- Step 6: Bake in a preheated oven at 350°F (175°C) for approximately 60 minutes. Insert a toothpick into the center of the cake; the cake is done when the toothpick comes out clean. Oven times may vary; watch carefully. If overbrowning occurs, cover the cake loosely with aluminum foil for the last 15 minutes of baking. Rotate the cake halfway through baking for even heat distribution.
- Step 7: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Then transfer the cake to a wire rack to cool completely. This prevents sogginess on the bottom and preserves texture.
Notes
- Room Temperature: Store the cake in an airtight container away from heat and sunlight for up to 2 days.
- Refrigeration: Wrap the cake tightly with plastic wrap, place in an airtight container, and refrigerate up to 5 days for longer freshness.
- Freezing: Wrap the cake in plastic wrap and aluminum foil, then place inside a freezer-safe container. Freeze up to 3 months. Thaw in the refrigerator before serving.
- Use room temperature eggs to help the batter mix evenly and improve cake rise, preventing sinking in the middle.
- Measure flour by spooning into the measuring cup and leveling off without packing down to avoid a dry cake texture.
- Sift flour and baking powder for even distribution and to prevent lumps.
- If excessive browning appears, use foil cover for the last 15 minutes of baking; rotate the cake halfway for even baking.
- If candied lemon peels are unavailable, substitute with an equal amount of fresh lemon juice combined with lemon zest to retain citrus flavor.
Ingredient Notes
- All-purpose flour: Choose a good quality brand for a light, airy cake. Make sure it’s fresh to avoid a dense texture.
- Granulated sugar: Regular granulated sugar works best for sweetness and structure. Avoid alternatives as they can change the cake’s texture.
- Unsalted butter: Use high-quality unsalted butter for richness; it’s important for flavor balance. Make sure it’s softened, but not melted, for the right creaminess.
- Eggs: Large eggs at room temperature help with even mixing and provide moisture. Fresh eggs work best for the lightest cake.
- Vanilla extract: Real vanilla extract enhances flavor profile. Avoid imitation as it can taste artificial and dilute the cake’s richness.
- Lemon zest: Freshly grated lemon zest brings bright, citrusy flavor. Store-bought zest lacks the freshness and potency for optimal taste.
- Lemon juice: Fresh lemon juice is key for that tangy flavor. Bottled lemon juice can be too weak and acidic for this cake.
- Baking powder: Use a good quality baking powder for leavening. Check the expiration date to ensure it’s effective for a fluffy cake.
- Powdered sugar: This is perfect for the glaze. Ensure it’s sifted to avoid clumps, giving a smooth finish for that perfect glaze texture.
- All-purpose flour: Choose a good quality brand for a light, airy cake. Make sure it’s fresh to avoid a dense texture.
- Granulated sugar: Regular granulated sugar works best for sweetness and structure. Avoid alternatives as they can change the cake’s texture.
- Unsalted butter: Use high-quality unsalted butter for richness; it’s important for flavor balance. Make sure it’s softened, but not melted, for the right creaminess.
- Eggs: Large eggs at room temperature help with even mixing and provide moisture. Fresh eggs work best for the lightest cake.
- Vanilla extract: Real vanilla extract enhances flavor profile. Avoid imitation as it can taste artificial and dilute the cake’s richness.
- Lemon zest: Freshly grated lemon zest brings bright, citrusy flavor. Store-bought zest lacks the freshness and potency for optimal taste.
- Lemon juice: Fresh lemon juice is key for that tangy flavor. Bottled lemon juice can be too weak and acidic for this cake.
- Baking powder: Use a good quality baking powder for leavening. Check the expiration date to ensure it’s effective for a fluffy cake.
- Powdered sugar: This is perfect for the glaze. Ensure it’s sifted to avoid clumps, giving a smooth finish for that perfect glaze texture.
Recipe Tips
- If the cake sinks in the middle, try using room temperature eggs for even mixing. This can help improve its rise while baking.
- For dry cake texture, ensure to measure flour accurately by spooning it into the cup, then leveling off without packing it down.
- If you notice excess browning, cover the cake loosely with aluminum foil for the last 15 minutes of baking to prevent overcooking.
- For uneven baking, rotate the cake halfway through baking; this promotes even heat distribution in your oven.
- If you run out of candied lemon peels, substitute with an equal amount of fresh lemon juice mixed with lemon zest for added flavor.
Serving Suggestions
Serve slices of candied lemon pound cake with fresh berries or a dollop of whipped cream for added sweetness. Pair it with a cup of tea or coffee for a warming afternoon treat.
Add to breakfast as a sweet addition alongside yogurt or granola. Alternatively, use in a dessert trifle layered with fruit or cream for a refreshing twist.
Top with a lemon glaze made from powdered sugar and lemon juice for an extra tangy finish. You can also sprinkle with powdered sugar or serve with a side of lemon curd for dipping.
Recipe variations
- You can use almond flour or substitute with an equal amount of all-purpose flour for this candied lemon pound cake to adjust texture and gluten content as desired.
- Add 300 grams of candied lemon peels along with the zest to the batter for citrus flavor, or reduce to 150 grams if you prefer a subtler lemon taste.
- Either fresh milk or almond milk can be used in the recipe; using almond milk provides a dairy-free version without significantly changing the cake’s moisture.
- If you need more servings, double all ingredients and bake the batter in two greased loaf pans, extending the bake time to 75 minutes at 350°F (175°C).
Save This Recipe!
How to Store?
To keep your candied lemon pound cake fresh and delicious, follow these storage tips:
Room Temperature: Place the cake in an airtight container at room temperature, storing it up to 2 days away from heat and sunlight.
Refrigeration: Wrap the cake tightly with plastic wrap, place in an airtight container, and refrigerate for up to 5 days to maintain freshness.
Freezing: Wrap the cake in plastic wrap and aluminum foil, place inside a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
Other Recipes You’ll Love
If you enjoyed this candied lemon pound cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
