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Lemon Pound Cake Recipe

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This classic Lemon Pound Cake combines a tender, moist crumb with a bright, citrusy lemon flavor. Enhanced with fresh lemon zest and juice, it features a sweet lemon syrup brushed over the loaves and finished with a smooth, tangy lemon glaze. Perfect for dessert or teatime, this recipe yields eight luscious loaves bursting with lemon goodness.

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 the oven rack in the middle. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides with parchment paper “slings” and spray lightly again to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, grated lemon zest, and fresh lemon juice together. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed for 3 to 4 minutes until light and fluffy. Scrape down the bowl sides to ensure uniform mixing.
  5. Add Eggs: Beat in the eggs one at a time, incorporating each fully before adding the next. Scrape the bowl sides again to combine all ingredients well.
  6. Alternate Adding Flour and Buttermilk Mixtures: With the mixer on low speed, add one-quarter of the flour mixture, followed by one-third of the buttermilk mixture. Repeat this sequence two more times, ending with the final quarter of the flour mixture. Scrape the bowl one last time and give a quick mix to ensure everything is well incorporated.
  7. Fill Pans and Bake: Divide the thick batter evenly between the prepared pans, smoothing the tops with a rubber spatula. Bake for 55 to 65 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
  8. Cool in Pans: Place the loaf pans on a cooling rack and cool for 10 minutes. Carefully run a knife around the unlined sides of the pans to loosen the cakes. Use the parchment slings to lift the cakes out onto the rack, leaving the parchment underneath. Let cool for about 1 hour.
  9. Make Lemon Syrup: While the cakes are cooling, combine water and sugar in a saucepan. Bring to a boil, then remove from heat and stir in the fresh lemon juice.
  10. Transfer Cakes: Once cooled, carefully move the cakes to serving platters.
  11. Brush Syrup: Gradually brush the warm lemon syrup all over the cakes, including the sides, allowing it to soak in as you go.
  12. Prepare Lemon Glaze: In a medium bowl, whisk confectioners' sugar with lemon juice until thick but pourable—thicker than syrup, similar to honey or molasses in consistency. Adjust sugar or juice as needed.
  13. Glaze Cakes: Spoon the glaze over the tops of the cakes, letting it drip down the sides naturally. Let the cakes sit for about one hour so the glaze can set before serving.
  14. Note on Buttermilk: If you don't have buttermilk, you can make a substitute by mixing milk with lemon juice or vinegar (1 tablespoon acid per 1 cup milk). Let it sit for 5-10 minutes before using.
  15. Lemon Count: You will need 4 to 5 large lemons to provide enough zest and juice for the entire recipe.
  16. Storage and Freezing: The cakes can be made up to 1 day ahead and stored at room temperature in an airtight container or cake dome. For longer storage, freeze without the final glaze for up to 3 months. Wrap cooled cakes tightly in foil or freezer wrap, or place in a freezer bag. Thaw overnight at room temperature, apply glaze after thawing, and add syrup before freezing.

Notes

  • Use fresh lemons for zest and juice to achieve the best flavor.
  • If making your own buttermilk substitute, mix 1 tablespoon of lemon juice or vinegar with 1 cup milk and let sit for 5-10 minutes.
  • Ensure butter is softened to room temperature for optimal creaming results.
  • Lining pans with parchment paper “slings” helps remove the cakes easily without damaging the sides.
  • Brush the lemon syrup while warm to maximize absorption into the cake.
  • The glaze should be thick but pourable; adjust consistency by adding more confectioners’ sugar or lemon juice as needed.
  • This cake freezes well without the glaze; add syrup before freezing and glaze after thawing.

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