Lulus Classic Pound Cake

Lulus Classic Pound Cake is a timeless dessert that brings warmth and comfort to any table. Its golden crust and tender, buttery crumb have made it a favorite for generations. Whether you’re enjoying it plain with a cup of tea or dressing it up with fresh fruit and whipped cream, this pound cake promises a delightful experience. The perfect balance of rich butter, subtle vanilla, and a hint of lemon extract gives it a unique flavor profile that’s both classic and inviting.

Why I Love This Recipe

There’s something truly special about Lulus Classic Pound Cake that keeps me coming back. Unlike other pound cakes that can be dry or overly dense, this recipe yields a moist, tender crumb every time. The addition of sour cream adds just the right amount of moisture and tanginess, elevating the cake’s texture without overpowering its traditional flavor. Plus, the subtle lemon extract provides a refreshing twist that brightens each bite.

What makes this recipe stand out for me is its simplicity and reliability. With minimal ingredients and straightforward steps, it’s approachable for bakers of any skill level. It’s a perfect go-to recipe when you want something nostalgic, comforting, and utterly delicious. And if you’re like me, you appreciate a pound cake that’s as versatile as it is scrumptious—perfect for dessert, brunch, or even an afternoon snack.

What You’ll Need

• 1 cup unsalted butter, softened – This is the backbone of the cake, providing richness and moisture.
• 3 cups sugar – For sweetness and the signature tender crumb.
• 5 eggs – These bind the ingredients and contribute to the cake’s structure.
• 3 cups all-purpose flour – The base dry ingredient, sifted for lightness.
• 1 teaspoon baking powder – Helps the cake rise just enough for a soft texture.
• 1 cup sour cream – Adds moisture and a slight tang to balance the sweetness.
• 1 teaspoon vanilla extract – Classic flavor enhancer.
• 1/2 teaspoon lemon extract – A subtle hint of citrus to brighten the flavor.

Toolbox for This Recipe

• 9×5 inch loaf pan – The perfect size for this pound cake to bake evenly.
• Electric mixer or stand mixer – For creaming butter and sugar to fluffy perfection.
• Mixing bowls – For combining dry and wet ingredients separately.
• Sifter or fine mesh sieve – To aerate the flour and baking powder.
• Rubber spatula – For folding ingredients gently without deflating the batter.
• Cooling rack – To cool the cake evenly and prevent sogginess.

Lulus Classic Pound Cake: From Prep to Plate

Step 1: Preheat and Prep

Begin by preheating your oven to 325°F (165°C). Grease your 9×5 inch loaf pan thoroughly with butter or nonstick spray, and lightly dust it with flour to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use your electric mixer to cream together the softened butter and sugar. Beat on medium-high speed until the mixture is pale, fluffy, and creamy—this usually takes about 4-5 minutes. This step is crucial for the cake’s light texture.

Step 3: Add Eggs One at a Time

Add the eggs individually, beating well after each addition. This helps incorporate air into the batter and ensures even mixing. Don’t rush this step; patience here pays off in a smooth batter.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour and baking powder. This ensures even distribution and prevents lumps in the batter.

Step 5: Alternate Adding Flour and Sour Cream

With your mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the sour cream in two parts. Start and end with the flour mixture. This gentle folding technique keeps the batter tender and prevents overmixing.

Step 6: Add Extracts

Stir in the vanilla and lemon extracts with a spatula until just combined. These extracts give the cake its signature aroma and delicate flavor.

Step 7: Bake

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 65 minutes.

Step 8: Cool and Serve

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart and maintains its moist texture. Serve plain, dusted with powdered sugar, or topped with fresh berries for a delightful treat.

Seasonal Twists

• Add fresh blueberries or raspberries into the batter for a fruity surprise.
• Top with a light glaze made from powdered sugar and lemon juice for extra zing.
• Fold in chopped nuts like pecans or walnuts for a crunchy texture.
• Swirl in a bit of cinnamon and brown sugar before baking for a warm, spiced version.
• Try pairing it with a scoop of vanilla ice cream and fresh peach slices—similar to the delicious Peach Butter Swirl Pound Cake you might love.

What Not to Do

• Don’t skip the creaming step; it’s essential for a light texture.
• Avoid overmixing the batter once the flour is added to prevent a tough cake.
• Don’t open the oven door frequently while baking; this can cause the cake to sink.
• Do not substitute baking powder with baking soda unless adjusted for acidity.

Shelf Life & Storage

Lulus Classic Pound Cake keeps well at room temperature for up to 3 days if wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, wrap the cake securely in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. Avoid refrigerating the cake uncovered, as it can dry out quickly.

Troubleshooting Q&A

Why did my pound cake turn out dense?

Dense pound cake often results from overmixing the batter after adding the flour, which develops gluten and makes the cake heavy. Also, ensure your baking powder is fresh and that you’ve creamed the butter and sugar properly for adequate aeration.

How can I tell when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If there’s wet batter, it needs more time.

Can I use a different type of flour?

All-purpose flour is best for this recipe to achieve the right texture. Using cake flour can make the cake lighter but may require adjustments in baking time and liquid amounts.

What can I do if my cake is too dry?

Make sure not to overbake, and ensure you’re using the full cup of sour cream for moisture. You can also brush the cake with a simple syrup after baking to add moisture and flavor.

Because You Liked This

• Try the rich and nutty Butter Pecan Pound Cake With Maple Glaze for a delightful twist.
• Explore fruity flavors with the Peach Butter Swirl Pound Cake, perfect for summer gatherings.
• Check out other classic cake recipes that pair beautifully with tea or coffee.
• Look for tips on perfecting your baking skills to enhance every dessert you make.

Time to Try It

Now that you have everything you need, it’s time to roll up your sleeves and bake Lulus Classic Pound Cake. This recipe is a testament to simple ingredients coming together to create something truly special. Whether you’re an experienced baker or a beginner, the step-by-step process ensures success. Remember to share your cake with friends and family—it’s sure to bring smiles and create sweet memories. Happy baking!

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