Description
Silky-smooth lemon pound cake brings zesty Mediterranean sunshine to your dessert table. Buttery crumb and tangy lemon glaze create an irresistible slice you’ll crave with afternoon tea or coffee.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter (softened)
- 214 cups granulated sugar
- 3 large eggs
- 3 cups all-purpose flour
Liquid Ingredients:
- 1 cup buttermilk (low-fat is fine)
- 2 tablespoons fresh lemon juice
Flavoring and Leavening Ingredients:
- 2 tablespoons grated lemon zest (packed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare oven at 350°F (175°C) with rack positioned in center.
- Coat two 8½ x 4½-inch loaf pans with cooking spray, then line with parchment paper slings for easy removal.
- Whisk dry ingredients (flour, baking soda, salt) in a medium bowl until thoroughly combined.
- In a separate bowl, blend buttermilk, fragrant lemon zest, and tangy lemon juice.
- Using stand mixer, cream butter and sugar on medium speed for 3-4 minutes until mixture becomes pale and fluffy.
- Incorporate eggs individually, ensuring complete integration after each addition.
- Reduce mixer speed to low, gradually alternate adding flour mixture and buttermilk mixture, beginning and concluding with flour blend.
- Pause mixer to scrape down bowl sides, then mix until batter appears smooth and homogeneous.
- Distribute batter evenly between prepared pans, smoothing surfaces with spatula.
- Bake 55-65 minutes until golden brown and center passes toothpick test.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling rack.
- Craft lemon syrup by simmering water and sugar, then stirring in lemon juice until dissolved.
- Generously brush warm syrup over cake surfaces, allowing liquid to penetrate.
- Prepare glaze by whisking confectioners sugar with lemon juice until reaching drizzling consistency.
- Elegantly spoon glaze over cooled cakes, permitting it to set for 1 hour before serving.
Notes
- Ensure butter and eggs are at room temperature for smoother batter and even mixing.
- Use fresh, high-quality lemons for the most vibrant zest and juice flavor.
- Avoid overmixing the batter to prevent a tough, dense cake texture.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend and add xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 316
- Sugar: 19 g
- Sodium: 314 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg