This recipe yields a rich, dense waffle that’s still light enough for breakfast or brunch.
Yields: 6-8 waffles (depending on your waffle iron size) Prep time: 15-20 minutes Cook time: 3-5 minutes per waffle
Ingredients:
For the Waffle Batter:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons finely grated lemon zest (from 2-3 lemons)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract (optional, but complements lemon well)
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup buttermilk (or milk mixed with ½ tbsp lemon juice/vinegar, let sit 5 mins)
For the Lemon Glaze (Optional, but highly recommended!):
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice (add gradually until desired consistency)
Equipment:
- Electric mixer (stand or hand mixer)
- Waffle iron
Instructions:
1. Prepare the Lemon Glaze (if using): * In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If it’s too thick, add more lemon juice a teaspoon at a time until it’s a pourable consistency. Set aside.
2. Prepare the Waffle Batter: * In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. * Add the eggs one at a time, beating well after each addition until fully incorporated. * Beat in the lemon zest, lemon juice, and vanilla extract (if using) until well combined. * In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. * Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed just until combined. Be careful not to overmix; overmixing can lead to tough waffles. The batter will be thick.
3. Preheat Waffle Iron: * Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease the waffle iron plates with butter or cooking spray, even if it’s non-stick, especially for the first waffle.
4. Cook the Waffles: * Spoon about ½ to ¾ cup of batter (or the amount recommended by your waffle iron manufacturer) onto the hot waffle iron. Do not overfill. * Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and crisp, and steam is no longer escaping from the sides. Cooking time will vary depending on your waffle iron. * Carefully remove the cooked waffle and place it on a wire rack to prevent it from getting soggy while you cook the remaining waffles. Serve immediately or keep warm in a low oven (around 200°F / 95°C).
5. Serve: * Serve the Lemon Pound Cake Waffles warm, drizzled generously with the lemon glaze. * Optional Toppings: Fresh berries (blueberries, raspberries, strawberries) are a fantastic complement to lemon. Whipped cream, a dusting of powdered sugar, or even a dollop of lemon curd would also be delicious.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps them emulsify better, creating a smoother batter and a more even texture.
- Don’t Overmix: Overmixing develops gluten, which can make your waffles tough. Mix just until the ingredients are combined.
- Waffle Iron Variations: Every waffle iron is different. The first waffle might be a “tester” to gauge the ideal cooking time and amount of batter.
- Keep Warm: If making a batch, place cooked waffles on a wire rack on a baking sheet in a warm oven (around 200°F / 95°C) to keep them crisp until ready to serve.
- Make Ahead Batter: The batter can be made ahead and stored in an airtight container in the refrigerator for up to 1-2 days. Give it a quick stir before using.
Enjoy your delicious Lemon Pound Cake Waffles!