Attention all lemon enthusiasts! This delectable lemon pound cake has been specially crafted with your taste buds in mind. The recipe ingeniously combines the refreshing essence of lemon zest and the tangy kick of fresh lemon juice, resulting in a delightful burst of citrus flavor throughout every bite. But wait, there’s more! After baking to perfection, this cake is generously soaked in a luscious lemon syrup and adorned with a tantalizingly tart lemon glaze, ensuring an explosion of tangy goodness that lingers long after each mouthful. Not only does this recipe produce two incredibly moist loaves which remain delightfully fresh for days on your countertop, but it also grants you the option to freeze them for future enjoyment. For those seeking a change of pace, feel free to experiment with my beloved variations featuring poppyseed or blueberry – guaranteed crowd-pleasers!
What You’ll Need To Make Lemon Pound Cake
1 – FOR THE CAKE
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (low-fat is fine) (see note)
- 2 tablespoons (packed) grated lemon zest (see note)
- 2 tablespoons fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
2 – FOR THE SYRUP
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
3 – FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Step-By-Step Instructions To Make Lemon Pound Cake
1. Start by zesting and juicing the lemons. It’s important to zest before juicing to prevent later complications. A rasp grater is the recommended tool for zesting, but any fine grater will work too.
2. In a bowl, mix together flour, salt, and baking soda. To ensure nothing is overlooked, gradually add the dry ingredients in separate small piles.
3. Remove mixed whisked ingredients
4. Mix the butter and sugar in an electric mixer on medium speed until they’re light and fluffy, usually taking about 3 to 4 minutes.
5. In a balanced tone, the sides of the bowl should be scraped before adding the eggs one at a time. It is important to beat each egg well after adding. Don’t forget to scrape the sides of the bowl again.
6. With the mixer set to a low speed, gradually incorporate and beat small portions of both the flour and buttermilk mixture. Alternate between adding them until all are used. Finally, add the remaining flour mixture and continue beating until fully blended together.
7. The cake can be released from the pans with a knife. Use parchment slings to lift the cakes and transfer them to a cooling rack, keeping the parchment paper underneath. Let the cakes cool for about an hour.
8. Combine water and sugar in a saucepan, boil, remove from heat, then add lemon juice to complete the syrup.
9. To make the glaze, combine confectioners’ sugar and lemon juice in a bowl. Adjust the thickness by gradually adding more sugar or lemon juice as needed. The ideal consistency should be thick yet pourable, resembling the texture of molasses or honey.
10. Once the cakes are cool, transfer them to serving platters and gradually brush warm syrup onto each side.
11. In the last step, delicately pour the glaze over the top of the cake, letting it flow down and coat the sides gracefully.
How To Freeze Lemon Pound Cake
The cakes can be stored in the freezer without the glaze for up to 3 months. Once they have completely cooled, securely wrap them in aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Before serving, thaw them overnight on the countertop. If desired, add syrup before freezing and apply the glaze after thawing.
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Lemon Pound Cake Recipe
Ingredients
FOR THE CAKE
- 3 cups all-purpose flour spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk low-fat is fine (see note)
- 2 tablespoons packed grated lemon zest (see note)
- 2 tablespoons fresh lemon juice
- 2 sticks 1 cup unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
FOR THE SYRUP
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
FOR THE GLAZE
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
Instructions
- To start baking, you’ll want to preheat your oven to a temperature of 325°F and position an oven rack in the middle.
- Whisk the buttermilk, lemon zest, and lemon juice together in a separate bowl. Keep it aside for later use.
- In a separate bowl, the buttermilk, lemon zest, and lemon juice are whisked together. This mixture is then set aside for later use.
- In the bowl of an electric mixer, fitted with the paddle attachment or beaters, begin by creaming the butter and sugar on medium speed. Keep mixing until the mixture becomes light and fluffy, which usually takes about 3 to 4 minutes. Afterwards, remember to scrape down the sides of the bowl before adding in the eggs one at a time. Make sure to beat well after each addition. Once again, scrape down the sides of the bowl for good measure.
- With the mixer set to low speed, begin by beating in one-quarter of the flour mixture. Next, add one-third of the buttermilk mixture and continue beating. Add another quarter of the flour followed by another third of the buttermilk mixture. Repeat this process with a quarter of the remaining flour and all of the remaining buttermilk mixture. Finally, incorporate the last portion of the flour mixture while ensuring to scrape down the sides of the bowl. Give everything a quick mix to ensure thorough incorporation of all ingredients.
- To ensure the easy release of your baked goods, thoroughly grease a 10-inch Bundt pan using nonstick cooking spray or vegetable shortening. Be sure to reach into all the crevices. After greasing, generously coat the pan with granulated sugar, ensuring an even distribution across its entire surface.
- The thick batter is spooned into the prepared Bundt pan and smoothed using a rubber spatula. It should be baked for 65 to 75 minutes until the cake turns golden and a tester comes out clean.
- Place the cake on a cooling rack. Gently slide an offset spatula or table knife along the edges of the pan, separating the cake from the sides (including the center tube). Allow the cake to cool in the pan for ten minutes, setting a timer to avoid it sticking if left too long.
- Meanwhile, the syrup can be prepared. Begin by combining water and sugar in a saucepan, bringing it to a boil. Once boiling, remove the mixture from heat and then carefully stir in the lemon juice.
- The warm cake should be inverted onto a rack. Place a large piece of parchment paper, aluminum foil, or paper towels beneath the rack to facilitate easy clean-up. Gradually brush the hot syrup over the cake and allow it to soak in (some syrup may drip off, but it’s important not to rush so that most of it gets absorbed). Finally, allow the cake to cool completely for approximately one hour.
- Once the cake has cooled, carefully transfer it to a serving platter. To prepare the glaze, whisk together confectioners’ sugar and lemon juice in a medium bowl. Adjust the consistency by adding more sugar or juice as needed; aiming for a pourable glaze slightly thicker than molasses or honey. Drizzle the glaze over the cake, allowing it to cascade down the sides.
Notes
The cakes can be prepared in advance, either up to 1 day prior and stored at room temperature in a cake dome or airtight container. Alternatively, they can be frozen (excluding the final glaze) for up to 3 months. To freeze, ensure they are fully cooled and then securely double-wrap with aluminum foil, plastic freezer wrap, or place in a heavy-duty freezer bag. Thawing overnight on the countertop before serving is recommended. Remember to add the syrup before freezing and apply the glaze once the cake has thawed.
