Lemon Bundt Cake with Strawberry Compote
This sweet Lemon Bundt Cake has a burst of citrus flavor from lemon and orange zest and extracts. It’s the perfect way to showcase summer berries!
A fresh Strawberry Compote pairs beautifully with the simple Lemon Pound Cake. It’s perfect for summer entertaining!
Why You Must Make this Lemon Pound Cake Recipe
- This moist lemon pound cake serves 12 or more so it’s ideal for any gathering!
- In the summer, it’s the perfect vehicle for fresh, local berries.
- If you’re a lemon lover, this recipe is for YOU!
Frequently Asked Questions
What is the difference between a compote and a coulis?
A coulis ( koo-LEE) is a thick puree or sauce. A compote (KAHM-poht) is a slow-cooked, then chilled dish made of fresh or dried fruit and sugar syrup.
What Can You Use Instead of a Bundt Pan to Make this Lemon Cake Recipe?
This recipe divides in half nicely. Make half the recipe and bake in a standard-sized loaf pan Yes, this recipe divides in half nicely. Make half the recipe and bake in a standard-sized loaf pan (9 x 5-inches). Start checking your cake for doneness after 50-60 minutes.
What goes well with a Lemon Pound Cake?
A slice may be served with any macerated berries that are in season like strawberries, blueberries, raspberries, or blackberries. A dollop of lightly sweetened whipped cream or scoop of vanilla ice cream would also be delicious. Serving with a cup of hot tea or coffee would round out the dessert course.
Why is it called a Pound Cake?
The original pound cake recipe was made with a pound each of flour, butter, sugar, and eggs. Flavorings were also included.
How do you Store Pound Cake?
Pound cake will keep well at room temperature for up to 3 days if wrapped tightly with plastic wrap, then foil. Pound cake also freezes well for up to 3 months. Just defrost overnight in the refrigerator and let come to room temperature before serving.
Tips for Making a Lemon Pound Cake Recipe
- Use fresh lemon and orange zest. Anything from a jar will not have the proper texture and flavor.
- Have your eggs at room temperature for easier incorporation.
- Usually, the butter is also at room temperature, but this recipe works best with butter that’s about 60°, which is cooler than room temperature.
- Mix with the paddle attachment on your stand mixer. A whisk beater will incorporate too much air into the batter, making a lighter, less dense cake.
- Make sure to beat the sugar and butter for a full 4-5 minutes with the paddle attachment, scraping down the bowl once or twice, or the cake may turn out too dense and heavy.
- Fold in the flour with a rubber spatula. Mix gently until incorporated, but do not overmix as this will activate the gluten in the flour, creating a tougher, overly dense cake.
- PRO-Tip: Need a smaller cake??? Make half this recipe and bake it in a (affiliate link) 9 x 5-inch loaf pan. The baking time is about the same, but start checking early.
- The toothpick test is the perfect way to see if your cake is done. Insert a clean toothpick into the crack that runs across the top of the cake. If it comes out clean, the cake is done.
- PRO Tip: Grease your pan VERY well. Use Crisco or butter, then dust with flour. Bundt pans are notorious for sticking, especially if they’re showing signs of wear.
- Let your cake cool for 5 minutes before removing it to a cooling rack. If you cool it too long in the pan, it may stick.
How to Make a Pound Cake
- Preheat the oven and prep the pan.
- Beat butter and sugar as directed.
- Mix the liquids together and add to the butter-sugar mixture in a thin stream while beating.
- Slowly fold in the flour.
- Scrape into the prepared pan and bake until a toothpick comes out clean.
- Cool for 5 minutes then remove your cake from the pan to a wire rack to finish cooling.
More Pound Cake Recipes
- Coconut Cream Cheese Pound Cake from Call Me PMc
- Sour Cream Pound Cake
- Strawberry Pound Cake
- Best Pound Cake
- All my Best Cake Recipes
- Plus, I’ve just released 3 e-book recipe collections: Cookies, Bar Cookies, and Brownies. They’re perfect for gifts!
- 1 pound cold butter, plus more to grease the pan
- 3 cups sugar
- 6 eggs
- 3 egg yolks
- 1 tablespoon vanilla extract
- 1 teaspoon orange extract
- 1 teaspoon lemon extract
- ½ teaspoon table salt
- Zest of 2 lemons
- Zest of 1 orange
- 3 cups cake flour, plus extra for dusting pan
- 1 teaspoon baking powder
1. Cut butter into 1-tablespoon pieces and place in the bowl of a standing mixer; let stand at room temperature for about half an hour to soften slightly.
2. Whisk together eggs, egg yolks, and extracts in a liquid measuring cup until combined. Let egg mixture stand at room temperature until ready to use.
2. Adjust oven rack to middle position and heat oven to 325°. Butter a 14 cup capacity Bundt pan, dust with flour, and tap out excess.
3. In a stand mixer fit with the paddle attachment, beat butter at medium-high speed until shiny, smooth, and creamy, about 15 seconds minutes, scraping the bottom and sides of the bowl once with a rubber spatula.
4. Reduce speed to medium; with the mixer running, gradually pour in sugar (this should take about a minute). Once all sugar is added, increase speed to medium-high and beat until mixture is fluffy and almost white in color, 5 to 8 minutes, scraping the bottom and sides of the bowl once. Mix in salt and zest.
5. With the mixer running at medium speed, gradually add the egg mixture in a slow, steady stream; this should take 60 to 90 seconds. Scrape bottom and sides of bowl; beat mixture at medium-high speed until light and fluffy, 3 to 4 minutes. Remove bowl from mixer; scrape bottom and sides.
4. In 3 additions, sift flour and the baking powder over the butter/egg mixture; after each addition, fold gently with a rubber spatula until combined. Scrape along the bottom of the bowl to ensure the batter is well mixed.
5. Scrape the batter into the bundt pan and smooth the surface with an offset spatula. Bake until a toothpick inserted into the center of the cake comes out clean, about 70 to 80 minutes. Cool cake in pan on a wire rack for 5-10 minutes; invert cake onto the wire rack, then turn cake right side up.
6. Cool cake on rack to room temperature, about 2 hours. Slice and serve with compote, whipped cream, and or ice cream.
Adapted from Cook's Illustrated, February 2007.
Make sure your butter softens, but only to 60°. It will give to gentle pressure but is still firm enough to crack.
Find my Strawberry Compote Recipe by clicking the link.
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Amount Per Serving: Calories: 790Total Fat: 36gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 267mgSodium: 414mgCarbohydrates: 107gFiber: 2gSugar: 52gProtein: 11g
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