Start with high-quality, fresh ingredients. Use real butter, fresh eggs, and good-quality flour for the best results.
Allow your butter, eggs, and any dairy ingredients to come to room temperature before starting. This ensures better incorporation and a smoother batter.
Use freshly squeezed lemon juice and zest for a vibrant and natural lemon flavor. Avoid bottled lemon juice, as it may have a different taste.
Cream the butter and sugar thoroughly until light and fluffy. This helps to incorporate air into the batter, resulting in a lighter cake.
When adding the flour mixture to the batter, do it in batches, alternating with the wet ingredients. Begin and end with the dry ingredients. This method helps to avoid overmixing, which can lead to a dense cake.
Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake. Use a spatula to fold in the dry ingredients gently.
Bake the pound cake at the recommended temperature and check for doneness using a toothpick. Insert it into the center, and if it comes out clean or with a few moist crumbs (not wet batter), the cake is done.
Enhance the lemon flavor by adding a lemon glaze or icing. A simple glaze made with powdered sugar and lemon juice can be drizzled over the cooled cake for extra moisture and flavor.