Log in
Hibiscus Flavor Extract Lemon Pound Cake – Floral & Citrus Bliss
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hibiscus
Author:
Dolce Flav
Servings
10
Prep Time
20 minutes
Cook Time
50 minutes
This Hibiscus Flavor Extract Lemon Pound Cake pairs the bright zestiness of lemon with a delicate floral lift from hibiscus extract. A classic buttery pound cake base is brightened with lemon zest, juice, and a splash of hibiscus extract for aromatic depth. The batter comes together smoothly, bakes into a golden-blushed loaf, and yields a tender crumb with a nuanced bloom of hibiscus and citrus in every bite—ideal for afternoon tea or search-savvy dessert content.
Ingredients
-
1 ½ cups all‑purpose flour
-
1 tsp baking powder
-
¼ tsp salt
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs
-
1 tsp vanilla extract
-
½ tsp hibiscus flavor extract (natural, water-soluble)
-
Zest of 1 lemon
-
½ cup lemon juice (freshly squeezed)
-
¼ cup milk (or buttermilk for richer texture)
Directions
Preheat and mix dry ingredients: Preheat oven to 350 °F (175 °C). Whisk together flour, baking powder, and salt until evenly combined.
Cream butter and sugar: In a bowl, beat the softened butter with sugar until light, fluffy, and pale in color.
Add flavor components: Add eggs one at a time, then stir in vanilla extract, hibiscus flavor extract, lemon zest, and lemon juice—infusing the batter with bright and floral aroma.
Alternate wet and dry: Add the dry ingredients alternately with the milk, starting and ending with dry. Mix until just combined—avoiding over-mixing ensures a tender crumb.
Bake to floral‑citrus perfection: Pour batter into a greased 9x5‑inch loaf pan and smooth the surface. Bake for 45–50 minutes, or until a skewer comes out clean or with just a few moist crumbs.
Cool and serve: Let the cake cool in its pan for 10 minutes before transferring to a wire rack. Slice into beautiful lemon-hibiscus flavored pieces—perfect for a radiant spring or summer dessert.
Recipe Note
10 FAQs – Hibiscus Flavor Extract Lemon Pound Cake
Can I use hibiscus syrup instead of extract?
Yes — reduce added liquid slightly, as syrup adds both flavor and moisture.
Is hibiscus extract vegan and allergen‑friendly?
Most are vegan, gluten‑free, kosher, and non‑GMO.
Will hibiscus extract survive baking?
Yes — it retains floral notes even after baking, especially when paired with citrus.
Can I substitute lemon for another citrus?
Lime or orange works too; adjust juice and zest to maintain balance.
What if I don’t have hibiscus extract?
Try dried hibiscus powder or steeped hibiscus tea reduced in liquid—but flavor will vary.
How long does the cake stay fresh?
Store in an airtight container for up to 3 days; longer if refrigerated.
Can I make this into cupcakes?
Absolutely! Bake in lined muffin tins for ~20–25 minutes or until a toothpick comes out clean.
Can I add a glaze?
Yes — a simple lemon‑hibiscus glaze (powdered sugar + lemon juice + hibiscus syrup or extract) enhances flavor and visual appeal.
Is dairy‑free version possible?
Yes — substitute with plant‑based butter and almond or oat milk; texture may be slightly denser.
What occasions suit this cake?
Great for brunch, bridal showers, tea parties, or any content needing an elegant floral‑citrus dessert.