If you are on the lookout for a timeless dessert that brings warmth to any gathering, Lulu’s Classic Pound Cake Recipe is your perfect go-to. This cake boasts a golden crust with a tender, buttery crumb that practically melts in your mouth. The harmony of vanilla and a subtle hint of lemon extract makes every bite feel like a sweet hug from an old friend. Whether it’s a casual tea time or a celebratory occasion, this pound cake never fails to impress with its simple elegance and comfort.
Ingredients You’ll Need
The beauty of Lulu’s Classic Pound Cake Recipe lies in its straightforward ingredients, each playing an essential role in crafting that perfect texture and flavor. These pantry staples combine to give you a luscious, moist cake that’s rich without being heavy.
- 1 cup unsalted butter, softened: The base of richness, butter adds moisture and creates that tender crumb we all crave.
- 3 cups sugar: This provides sweetness and helps achieve a beautiful golden crust.
- 5 eggs: Eggs give structure and contribute to the cake’s dense, yet airy texture.
- 3 cups all-purpose flour: The foundation that holds everything together, providing the perfect balance of firmness and softness.
- 1 tsp baking powder: A little lift to keep the cake from being too dense while preserving its classic pound cake feel.
- 1 cup sour cream: Adds moisture and a subtle tang that keeps the cake from tasting overly sweet.
- 1 tsp vanilla extract: Infuses a warm, sweet aroma and flavor.
- ½ tsp lemon extract: Offers a gentle citrus brightness that balances the rich butteriness beautifully.
How to Make Lulu’s Classic Pound Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming up your oven to 350ºF. While it heats, grease and flour a Tube Pan carefully. This step ensures your pound cake releases effortlessly after baking and maintains that perfect shape.
Step 2: Cream Butter and Sugar, Then Add Eggs
In an electric mixer bowl, blend the softened butter with sugar until creamy and smooth. Then, add the eggs one at a time. Beat the mixture on medium-high speed for 15 minutes. This might seem like a long time, but it’s key to incorporating air, making the cake wonderfully light despite its richness.
Step 3: Combine Dry Ingredients and Alternate with Sour Cream
In a separate bowl, whisk together the flour and baking powder. Now, add this flour mixture alternately with sour cream to the butter mixture. This careful folding keeps your batter smooth and silky, ensuring even moisture and tender crumb throughout.
Step 4: Add Vanilla and Lemon Extracts
Stir in both vanilla and lemon extracts. These extracts elevate your cake with their lovely aromas and subtle flavor notes that create the unique signature taste of Lulu’s Classic Pound Cake Recipe.
Step 5: Bake the Cake
Pour your luscious batter into the prepared Tube Pan and bake for 1 hour to 1 hour 15 minutes. You’ll know it’s ready when a skewer inserted comes out clean and the cake sports a golden-brown hue.
Step 6: Cool Before Serving
Allow the cake to rest in the pan for 10 minutes after baking. Then, gently remove it and place on a wire rack to cool completely. Cooling ensures the cake firms up perfectly and lets all those wonderful flavors settle.
How to Serve Lulu’s Classic Pound Cake Recipe
Garnishes
This pound cake shines on its own but can be wonderfully enhanced by simple garnishes. A dusting of powdered sugar or a drizzle of fresh lemon glaze adds a pretty touch. Top with fresh berries or a dollop of whipped cream for extra sweetness and color.
Side Dishes
Pair your cake with a cup of hot tea or freshly brewed coffee to round out the experience. For an indulgent treat, serve alongside vanilla ice cream or warm fruit compote for contrasting temperatures and textures.
Creative Ways to Present
Try layering slices of Lulu’s Classic Pound Cake Recipe with mascarpone and fresh fruit for a quick trifle. Or cut into cubes to use as a base for a dessert parfait. No matter how you present it, the cake’s versatile texture makes it ideal for so many fun twists!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap your pound cake tightly with plastic wrap or store in an airtight container to keep it moist. It will stay fresh at room temperature for up to 3 days, perfect for enjoying over a few relaxed afternoons.
Freezing
If you want to keep Lulu’s Classic Pound Cake Recipe longer, slice and individually wrap pieces in plastic wrap and foil. Stored this way, it freezes beautifully for up to 3 months without losing its signature moistness.
Reheating
To revive frozen cake, thaw at room temperature and warm briefly in the oven or microwave. This gentle reheating brings back that just-baked softness and buttery aroma, as if it were made fresh that day.
FAQs
Can I substitute sour cream with something else?
Yes! Plain Greek yogurt is a great substitute for sour cream; it adds similar moisture and a touch of tang without drastically changing the texture or taste.
Why is the batter beaten for 15 minutes?
Beating for this duration incorporates air, which lightens the texture of the dense pound cake, giving it that soft, yet sturdy crumb we all love.
Can I make this cake without lemon extract?
Absolutely. The lemon extract is a subtle accent, so if you don’t have it, just increase the vanilla slightly, or leave it out for a purely classic vanilla pound cake.
What’s the best pan to use for this recipe?
A Tube Pan is ideal because it allows heat to circulate through the center, helping the cake cook evenly and develop its perfect crust. If you don’t have one, a Bundt pan works well too.
How long does the cake keep its freshness?
When stored properly, the cake stays delicious for about 3 days at room temperature, and can be safely frozen for up to 3 months without sacrificing quality.
Final Thoughts
Lulu’s Classic Pound Cake Recipe is truly a gem that brings nostalgic comfort and simple indulgence to any table. With easily found ingredients and straightforward steps, you’re set for a baking win that tastes like a warm embrace. I encourage you to give this recipe a try—you’ll quickly understand why it’s a cherished classic in so many homes.
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Lulu’s Classic Pound Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
Description
Lulu’s Classic Pound Cake is a rich and moist traditional dessert perfect for any occasion. Made with a blend of softened butter, sugar, eggs, and sour cream, this cake offers a tender crumb enhanced with vanilla and lemon extracts. Baked to perfection in a tube pan, it delivers a balanced sweetness and a delightful texture that will satisfy any cake lover.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1 cup unsalted butter, softened
- 3 cups sugar
- 5 eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- ½ tsp lemon extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease and flour a tube pan thoroughly to ensure the cake does not stick and set it aside.
- Cream Butter and Sugar: In the bowl of an electric mixer, combine the softened butter and sugar. Beat on medium-high speed to create a light and fluffy mixture.
- Add Eggs: Add the eggs one at a time into the butter-sugar mixture, beating continuously for about 15 minutes on medium-high speed to fully incorporate and aerate the batter.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour and baking powder until evenly mixed.
- Mix Flour and Sour Cream Alternately: Gradually add the flour mixture alternately with the sour cream to the butter mixture, gently folding each addition just until combined. This helps maintain the batter’s light texture.
- Add Extracts: Stir in the vanilla and lemon extracts to infuse the batter with subtle aromatic flavors.
- Pour and Bake: Pour the completed batter into the prepared tube pan. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it carefully and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Beating the eggs in for 15 minutes is essential to a light and fluffy pound cake texture.
- Alternating flour and sour cream helps prevent overmixing and keeps the cake tender.
- Make sure your butter is softened for easier mixing and better incorporation.
- You can substitute lemon extract with fresh lemon zest for a more natural flavor.
- Allow the cake to cool completely before slicing to maintain its structure.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
