A cake is a versatile dessert that can be paired with just about anything. For a sweet dessert, I go with a summer pound cake. I love the moisture that comes in a pound cake if done correctly. Add a little lemon flavor and you’ve got a delicious summer treat. You can pack a slice or two of the pound cake along with some iced tea, fresh berries and whipped cream for the perfect summer picnic. You can even serve with ice cream for a really moist and cooling dessert.

Summer pound cake is soon to be your new favorite summer treat.

Cooking the perfect summer pound cake also means enjoying the perfect summer dessert, just add ice cream and you've got a frozen treat.

Summer Pound Cake Ingredients

Summer Pound Cake

  • 1 cup (2 sticks) unsalted butter, softened, plus extra for greasing the tube pan.
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 cup milk
  • Grated zest of 2 lemons
  • Juice of 1 lemon
  • 2 teaspoons pure vanilla extract

Summer Pound Cake Pan

Summer Pound Cake Directions

Summer Pound Cake Cooling Rack

  1. Preheat the oven to 350 Degrees Fahrenheit
  2. Lightly butter a 10-inch tube pan or bundt pan. Make sure the tube is well greased as well as the sides and bottom of the pan.
  3. Put the flour, baking powder, and salt in a small bowl, whisk well, and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter at medium speed until smooth.
  5. Slowly add the sugar, scraping the sides of the bowl once or twice, and beat for 4 to 5 minutes, or until light and fluffy.
  6. Add the eggs a little at a time, beating after each addition and continuing to beat until fully incorporated and the mixture is light and fluffy.
  7. Reduce the speed to low and add the flour mixture alternately with the milk, beginning and ending with the dry ingredients.Sliced Summer Pound Cake
  8. Slowly beat in the zest, juice, and vanilla.
  9. Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until the cake springs back when gently pressed and a toothpick inserted near its center comes out clean.
  10. Cool the cake in the pan for 10 minutes.
  11. Invert the cake over a wire rack and lift the pan off the cake.
  12. If the cake sticks, run a dull kitchen knife around the cake.
  13. Cool right side up on a wire rack.
  14. Wrapped well in plastic, this can keep for 2 to 3 days

Makes one 10-inch tube cake.

Best Summer Pound Cake Recipe

This summer pound cake recipe is a great dessert with any summer recipe. Make it ahead of time and you’ve got a scrumptious dish to bring to a summer potluck or BBQ.

Summer Pound Cake With Fruit

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