Lemon Pound Cake Recipe

Lemon pound cake recipe

Lemon pound cake is the perfect afternoon dessert and you can eat it every day and you’ll want one more slice. I’ll show you my favorite lemon pound cake recipe. With this recipe you’ll get a soft and tender cake that still cuts nicely into those thick slices. A solid lemony flavor is guaranteed with lemon zest and juice, while the sweet glaze poured over the top just gilds the lily. This lemon pound cake recipe is easy even for the baking beginners and you’ll surely get a tender cake with fantastic lemon flavor. First I will explain how to make the cake and then we will make the syrup and the glaze. Lets get started with the recipe 😉

Ingredients for lemon pound cake:

Ingredients U.S. Metric Buy ingredients
Flour 3 cups 250 grams
Baking soda 1/2 teaspoon 1/2 teaspoon
Salt 1/2 teaspoon 1/2 teaspoon
Unsalted butter 1 cup 225 grams
Sugar granulated 2 ¼cup 450 grams
Eggs 3 3
Buttermilk 1 cup 240 grams
Lemon zest 2 tablespoons 2 tablespoons
Fresh lemon juice 2 tablespoons 2 tablespoons

First preheat the oven to 325°F (165° C) with the oven rack in set in the middle position. Spray a 10-inch bundt cake pan with non-stick baking spray and dust with flour. Then take a medium bowl and whisk flour, baking soda and salt and set aside.

Lemon pound cake recipe - procedure

Use your electric mixer fitted with the paddle attachment (or beaters) and cream the butter and sugar on medium speed until the mixture is light and fluffy. It take about 3-4 minutes, not more. Use the spatula and scrape down the sides of the bowl, then beat in the eggs in the mixture. Beat only one egg at a time, beating well after each addition. Again scrape down the sides of the bowl with the spatula.
Leave that to rest and combine the buttermilk, lemon zest and lemon juice in another bowl.

Lemon pound cake recipe - procedure2

Put the mixer on low speed and beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. You need to add the mixtures one part at the time because otherwise it will not combine well together. Scrape down the sides of the bowl with the spatula and give a quick mix to make sure all of the ingredients are well incorporated.

Lemon pound cake recipe - procedure3

Put the thick batter into the prepared bundt cake pan and roughly smooth it with a rubber spatula. Bake for one hour and check if it’s baked with the toothpick or cake tester. Poke the cake with a toothpick and if the toothpick is dry when you pull it out, the cake is baked. If the toothpick is wet then you need to bake the a few minutes more. Leave the cake to cool in the pan for about ten minutes on a rack.

Ingredients for the syrup:

Ingredients U.S. Metric Buy ingredients
Water 1/3 cup 80 ml
Sugar granulated 1/3 cup 65 grams
Fresh lemon juice 2 tablespoons 2 tablespoons

While you’re waiting for cake to cool down, you can make the syrup. Mix the water and sugar in a saucepan and bring to a boil. Then remove from the heat and stir in the lemon juice. Take out the warm cake from the cake pan and put it on the rack. I advise you to put a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.

Lemon pound cake recipe - syrup

Take your silicon cake brush and gradually brush the hot syrup over the cake. Let the cake to soak in the syrup. You must know that little syrup will drip off, but try not to rush so that most of it is absorbed. Leave the cake for about an hour to cool completely.

Ingredients for the glaze:

Ingredients U.S. Metric Buy ingredients
Confectioners’ sugar 1 cup 120 grams
Lemon zest 1/2 teaspoon 1/2 teaspoon
Fresh lemon juice 2 tablespoons 2 tablespoons
Unsalted butter 1 teaspoon 2 teaspoon

When the cake is cool, it’s time to make the glaze. Put the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl and mix with a fork until the mixture is smooth. Follow the measurements from the recipe but since there are different types of sugar and butter, you’ll maybe need to adapt the quantities. If your glaze isn’t thick enough add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze. The glaze should be the consistency of thick honey.

Lemon pound cake recipe - glaze

Use the spoon the glaze over the top of the cake, letting it drizzle down the sides. Leave the glaze to harden for about 15 minutes and then your lemon pound cake is ready to serve. Enjoy 😉

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