Glazed Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 8
Cuisine: American
Ingredients: 3 cups of all-purpose flour; 1 cup of buttermilk; 1 cup of unsalted butter; 2 1/4 cups of granulated sugar; 3 large egg; 5 tablespoons of fresh lemon juice; 2 tablespoons of grated zest of lemon; 2 tablespoons of water; 1 cup of powdered sugar; 1/2 teaspoon of baking soda; 1/2 teaspoon of salt

With its intense lemon flavor, this Lemon Pound Cake recipe is a candidate to be the favorite dessert of lemon lovers!

American Cuisine

May 13, 2022

Difficulty Easy

Servings 8 people

Preparation 25 mins

Cooking 60 mins

Total 85 mins

Recipe Contents

Recipe Video Ingredients Directions Nutrition Equipments Tips

Lemon Pound Cake Recipe Video

Ingredients

3 cups of all-purpose flour
1 cup of buttermilk
1 cup of unsalted butter
2 1/4 cups of granulated sugar
3 large egg
5 tablespoons of fresh lemon juice
2 tablespoons of grated zest of lemon
2 tablespoons of water
1 cup of powdered sugar
1/2 teaspoon of baking soda
1/2 teaspoon of salt

Directions

Preheat the oven to 325 °F. Spray two loaf cake pans with nonstick cooking spray or line them with parchment paper.
Combine flour, baking powder, and salt in a mixing bowl. Mix all the ingredients well and set the bowl aside.
In a large bowl, whisk together the buttermilk, lemon zest, and lemon juice.
In a stand mixer, cream together the butter and sugar.Beat this on medium speed or until the mixture is light and fluffy, 3-4 minutes. Scrape the sides of the bowl while mixing.
Add the eggs one at a time and scrape the sides of the bowl after adding each egg.
Add a quarter of the flour mixture into the wet mixture. Then add one-third of the buttermilk mixture. Mix all the ingredients on low speed. Repeat this addition process until you have a dense dough in the mixing bowl. Scrape the sides of the mixing bowl.
Divide the dough into the cake molds and smooth the top with a spatula. Bake the cakes for about 55–60 minutes, until the top is golden brown.
Put the cake pans on a cooling rack and let them cool for 10 minutes. Run a knife around the edges of the molds to remove the cake from the pans. Then, using the parchment paper handles you created earlier, remove the cakes from the pans and place them on the wire rack.
Once the cakes have cooled, prepare the syrup. Bring the water and sugar to a boil in a small saucepan, stirring constantly. Then take it off the heat and add the lemon juice to the mixture.
When the cakes have cooled, remove the paper and transfer them to the plate you will serve.
Pour the warm syrup over the cakes, including the edges.
Finally, to make the lemon glaze, in a medium bowl, mix the powdered sugar and lemon juice.
Pour the glaze over the cakes.
Let the cakes rest for 30 minutes before slicing. Then serve it.

Nutrition Facts

Serving Size 1 Lemon Pound Cake

Serves 8

Amount Per Serving

Calories457

% Daily Value*

Total Fat 17.2 g22.1%

Cholesterol 88 mg29.3%

Sodium 299 mg13%

Protein 5.7 g11.4%

Potassium 97 mg2.1%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

Use fresh lemons. The flesh and juice of Meyer lemons are usually slightly sweeter and brighter lemon extract than other similar lemons.
Use ingredients at room temperature. Take the eggs, butter, and milk-based ingredients out of the refrigerator at least an hour before to bring them to room temperature. In this way, the cake will have an even texture.
Make sure you measure the flour correctly. Use a kitchen scale to measure your flour. But if you don't have a scale, just raise your flour with a spoon. Then put them in cups and flatten them with a knife. Otherwise, too much flour will lead to a hard and dry pound cake.
Bring the lemon to room temperature. Roll the lemon on the counter to get more juice from the lemon.
Before squeezing the lemon, grate the zest. In this way, you can grate the peel more easily.
You can use sour cream or greek yogurt instead of buttermilk.
Do not overmix the dough. Excessive mixing can result in a hard and dry cake texture. While combining the wet ingredients with the dry ingredients, fold in with the spatula to keep the dough light and fluffy.
Check pound cakes baking time. These cakes bake at a lower temperature and longer. Because of its contents, the pound cake is baked for approximately 1 hour at 325 °F. Check to see if the cake is cooked to avoid overbaking.

Rate This Recipe

This moist and soft Lemon Pound Cake is an irresistible recipe with its fresh lemon flavor and lemon glaze! Enjoy the intense lemon flavor in every bite with lemon juice and lemon zest in the cake batter.

Try this moist and richly delicious Homemade Lemon Pound Cake recipe. Enjoy this lemon cake during your tea and coffee hours.

Equipment for this recipe

Measuring Cup

Mixing Bowls

Stand Mixer

Saucepan

Wire Cooling Rack

Cake Pan

Spatula

Lemon Juicer

Photo By Petite Gourmets

What Is Lemon Pound Cake?

Lemon pound cake is an adaptation of the classic dessert, pound cake. The cake is served in dense slices and is typically sweet, rich, and delicious. The addition of lemon to the cake creates a sharp, interesting new dessert!

What To Serve with Lemon Pound Cake?

Here are our delicious recipes that you can serve with Lemon Pound Cake:

How To Store Lemon Pound Cake?

The primary concern with lemon pound cake is that it becomes stale. Therefore, we would suggest storing lemon pound cake in an airtight container in a cool, dark space. It will stay there for a few days but will be at its best within the first 24 hours.

You can also freeze these lemon pound cakes. Freeze the cake before adding the sauce and glaze. Wrap it twice with foil and freeze for up to three months. Thaw in the refrigerator the night before serving.

Recipe byPetite Gourmets