This lemon pound cake is an absolute dream! It is full of lemon flavor, moist and absolutely delicious. The cake is topped with a lemon syrup which will keep it soft and enhances the lemon flavor. I then drizzled the cake with lemon glaze, and finished it off by sprinkling freshly grated lemon zest on top.
This post contains affiliate links. It means when you purchase something using these links, I may earn a small commission. Thank you for supporting my blog!
Glazed Lemon Pound Cake Recipe
This lemon pound cake is a dream! It is full of lemon flavor, moist and absolutely delicious. The cake is topped with a lemon syrup which will keep it soft and enhances the lemon flavor.
Equipment
- Stand Mixer or Electric Hand Mixer
- 9x5 loaf pan
Ingredients
Lemon Pound Cake:
- 1 cup unsalted butter, at room temperature - 226 grams
- 1 cup granulated sugar - 200 grams
- 2 tbsps lemon zest (about zest of two lemons)
- 4 large eggs - at room temperature
- 1 tsp vanilla extract
- ¼ cup buttermilk - at room temperature
- 2 tbsps lemon juice
- 1¾ cup all purpose flour - 210 grams
- 1 tsp baking powder
- ¼ tsp salt
Lemon Syrup:
- ¼ cup granulated sugar - 50 grams
- ¼ cup water
- 2 tbsps lemon juice
Lemon Glaze:
- 1 cup confectioner's sugar - 120 grams
- ¼ tsp lemon extract - optional
- 2-3 tbsps lemon juice
Instructions
Lemon Pound Cake:
- For this cake, it is crucial that the eggs and butter are at room temperature. So make sure you take them out of the fridge 1 hour before you start.
- Preheat the oven to 325°F (163°C). Grease and line a 9x5 loaf pan with parchment paper, leaving some overhang by the sides.
- Sift flour, baking powder and salt into a small bowl. Set aside.
- Add lemon juice to the buttermilk, mix and set aside.
- In a large mixing bowl, add in butter and sugar. With the paddle attachment, start beating on medium for about 2-3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.
- Add the lemon zest and mix until combined.
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Mix in the dry ingredients in 3 parts, alternating with buttermilk and lemon juice mixture, beating well after each addition. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the buttermilk lemon juice mixture and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the buttermilk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients.
- Transfer the batter to the prepared pan and bake in the preheated oven for about 55-60 minutes or until a toothpick inserted in the center comes out clean. In the meantime, we prepare the lemon syrup.
Lemon Syrup:
- Place sugar and water in a medium sauce pan. I use my 8-inch stainless steel frying pan and it works great. Use a spatula and stir them together slightly.
- Place on medium heat, let it come to a boil. Simmer for 1 minute. Take it off the heat and add in lemon juice. Mix until combined. Set aside to cool down slightly.
- When the cake is out of the oven, let it cool down in the pan for 10 minutes. Then spoon the syrup over the warm cake. Let it sit for 10 more minutes, then grab the parchment paper hanging on the sides and gently take the cake out of the pan and let it cool down completely on a cooling rack.
Lemon Glaze:
- Whisk confectioner's sugar, lemon juice and lemon extract (if using) together in a bowl until smooth. Add in more lemon juice if too thick. Pour over the cooled cake and garnish with lemon zest.
Notes
Did you make this recipe?
Tag me on Instagram @bakingistherapy I would love to see it!
Tried this recipe?Let us know how it was!
