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Lemon Pound Cake Recipe

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4.2 from 8 reviews

This classic Lemon Pound Cake recipe combines a moist, dense texture with bright citrus flavors. The cake is enriched with buttermilk, lemon zest, and fresh lemon juice, baked until golden, then brushed with a warm lemon syrup for extra moisture. Finished with a thick, tangy lemon glaze that drips down the sides, this dessert offers a perfect balance of sweet and tart, ideal for any occasion.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup buttermilk (low-fat is fine)
  • 2 tablespoons (packed) grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

Lemon Syrup

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and position a rack in the middle. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper “slings” and lightly spray the parchment paper as well to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside this dry mixture.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, grated lemon zest, and fresh lemon juice. Set aside this wet mixture.
  4. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment or beaters, cream the softened butter and granulated sugar on medium speed for 3 to 4 minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  5. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl sides again to incorporate all ingredients well.
  6. Combine Flour and Buttermilk Mixtures: On low mixer speed, add one-quarter of the flour mixture followed by one-third of the buttermilk mixture. Repeat this alternating addition two more times, finishing with the remaining quarter of flour mixture. Scrape the bowl sides and quickly mix to thoroughly combine all ingredients without overmixing.
  7. Divide Batter and Bake: Evenly divide the cake batter into the prepared loaf pans and smooth the surface with a rubber spatula. Bake for 55 to 65 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  8. Cool Cakes in Pans: Place the pans on a cooling rack and let the cakes cool for 10 minutes. Loosen the cakes from the pan edges with a knife where the pans are not lined, then use the parchment slings to lift the cakes out and transfer to the rack. Leave the parchment paper under the cakes and cool for about 1 hour until completely cool.
  9. Prepare Lemon Syrup: While the cakes cool, combine water and 2 tablespoons granulated sugar in a small saucepan and bring to a boil. Remove from heat and stir in 2 teaspoons fresh lemon juice.
  10. Brush Cakes with Syrup: Carefully transfer the cooled cakes onto serving platters. Gradually brush the warm lemon syrup all over the cakes, including the sides, allowing it to soak in progressively to impart moisture and flavor.
  11. Make Lemon Glaze: In a medium bowl, whisk together the confectioners’ sugar and 2 tablespoons fresh lemon juice until smooth. Adjust consistency by adding more powdered sugar to thicken or more lemon juice to thin as necessary — the glaze should be a bit thicker than molasses or honey but still pourable.
  12. Apply Glaze and Set: Spoon the lemon glaze over the top of each cake, letting it drip down the sides naturally. Allow the cakes to sit undisturbed for about 1 hour so the glaze can set before serving.
  13. Buttermilk Note: For homemade buttermilk, mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 cup. Let it stand for 5 minutes before using.
  14. Lemon Quantity: You will need approximately 4 to 5 large lemons to yield the zest and juice needed for the entire recipe.
  15. Make-Ahead and Freezing: The cakes can be baked up to 1 day in advance and stored at room temperature in a cake dome or airtight container. For freezing, omit the glaze. Once cooled, double-wrap the cakes securely with aluminum foil or freezer wrap or place them in a heavy-duty freezer bag. Freeze up to 3 months. Thaw overnight at room temperature before serving; add syrup before freezing and glaze after thawing for best results.

Notes

  • If you prefer making your own buttermilk, simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it stand for 5 minutes.
  • You will need 4 to 5 large lemons to obtain enough zest and juice for the recipe.
  • The cakes can be made a day ahead and stored at room temperature in an airtight container or cake dome.
  • For freezing, omit the glaze; wrap cakes well and freeze up to 3 months. Thaw overnight, add glaze before serving.

Find it online: https://bitezly.com/lemon-pound-cake-recipe/