If you’re a fan of citrus desserts, this lemon pound cake is about to become your new favorite treat. This lemon pound cake is delightfully moist, filled with the vibrant taste of fresh lemon, rich buttermilk, and a hint of lemon zest. Perfect for any occasion, it’s an easy recipe that promises to delight lemon lovers everywhere.
Ingredients
For the Cake
- All-purpose flour
- Baking soda
- Salt
- Buttermilk
- Grated lemon zest
- Fresh lemon juice
- Unsalted butter
- Granulated sugar
- Eggs
For the Syrup
- Water
- Granulated sugar
- Fresh lemon juice
For the Glaze
- Confectioners’ sugar
- Fresh lemon juice
How To Make Lemon Pound Cake
- Begin by zesting and juicing your lemons. Remember to zest the lemons before juicing, as it becomes difficult to do afterwards. While a rasp grater is ideal for zesting, any fine grater can also be used.
- In a mixing bowl, combine the flour, salt, and baking soda.
- Mix thoroughly with a whisk and set the bowl aside.
- In a separate bowl, combine the buttermilk, lemon zest, and lemon juice. Whisk until blended, then set aside.
- Using an electric mixer with the paddle attachment (or beaters), cream the butter and sugar together on medium speed for 3 to 4 minutes until the mixture becomes light and fluffy.
- After scraping down the sides of the bowl, add the eggs one at a time, beating thoroughly after each addition. Remember to scrape down the sides of the bowl once more.
- With the mixer set to low, gradually add one-quarter of the flour mixture, followed by one-third of the buttermilk mixture. Continue by adding another quarter of the flour mixture, then another third of the buttermilk mixture. Repeat this process, incorporating another quarter of the flour and the remaining buttermilk mixture. Finally, blend in the last portion of the flour mixture.
- Scrape the sides of the bowl, then mix briefly to ensure everything is thoroughly combined.
- Pour the cake batter into the prepared pans and level the surface using 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.
- Place the cakes on a cooling rack and let them cool in the pans for 10 minutes.
- Gently run a knife around the edges of the pans to release the cakes. Use the parchment paper handles to lift the cakes out of the pans and transfer them to the rack, keeping the parchment underneath. Allow the cakes to cool for approximately 1 hour.
- Prepare the syrup. In a saucepan, heat the water and sugar until boiling. Take off the heat and mix in the lemon juice.
- To prepare the glaze, combine confectioners’ sugar and lemon juice in a medium bowl, whisking until smooth. Adjust the consistency by adding more sugar or lemon juice if needed.
- Once the cakes have cooled, gently move them to serving plates. Slowly brush the warm syrup over the cakes, making sure to cover the sides as well, and allow it to absorb.
- Next, drizzle the glaze over the top of the cakes, letting it cascade down the sides.
- Allow the cakes to rest for about an hour to let the glaze firm up before serving.
More Pound Cake
Lemon Pound Cake
If you're a fan of citrus desserts, this lemon pound cake is about to become your new favorite treat. This lemon pound cake is delightfully moist, filled with the vibrant taste of fresh lemon, rich buttermilk, and a hint of lemon zest. Perfect for any occasion, it’s an easy recipe that promises to delight lemon lovers everywhere.
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
- 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
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
- Preheat your oven to 350°F and adjust the rack to the center position. Prepare two 8½ x 4½-inch loaf pans by greasing them with nonstick spray. Next, line the longer sides of each pan with parchment paper strips, ensuring they extend out for easy removal later. Lightly spray the parchment-lined pans with nonstick spray once more.
- Begin by zesting and juicing your lemons. Remember to zest the lemons before juicing, as it becomes difficult to do afterwards. While a rasp grater is ideal for zesting, any fine grater can also be used.
- In a mixing bowl, combine the flour, salt, and baking soda.
- Mix thoroughly with a whisk and set the bowl aside.
- In a separate bowl, combine the buttermilk, lemon zest, and lemon juice. Whisk until blended, then set aside.
- Using an electric mixer with the paddle attachment (or beaters), cream the butter and sugar together on medium speed for 3 to 4 minutes until the mixture becomes light and fluffy.
- After scraping down the sides of the bowl, add the eggs one at a time, beating thoroughly after each addition. Remember to scrape down the sides of the bowl once more.
- With the mixer set to low, gradually add one-quarter of the flour mixture, followed by one-third of the buttermilk mixture. Continue by adding another quarter of the flour mixture, then another third of the buttermilk mixture. Repeat this process, incorporating another quarter of the flour and the remaining buttermilk mixture. Finally, blend in the last portion of the flour mixture.
- Scrape the sides of the bowl, then mix briefly to ensure everything is thoroughly combined.
- Pour the cake batter into the prepared pans and level the surface using 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.
- Place the cakes on a cooling rack and let them cool in the pans for 10 minutes.
- Gently run a knife around the edges of the pans to release the cakes. Use the parchment paper handles to lift the cakes out of the pans and transfer them to the rack, keeping the parchment underneath. Allow the cakes to cool for approximately 1 hour.
- Prepare the syrup. In a saucepan, heat the water and sugar until boiling. Take off the heat and mix in the lemon juice.
- To prepare the glaze, combine confectioners' sugar and lemon juice in a medium bowl, whisking until smooth. Adjust the consistency by adding more sugar or lemon juice if needed.
- Once the cakes have cooled, gently move them to serving plates. Slowly brush the warm syrup over the cakes, making sure to cover the sides as well, and allow it to absorb.
- Next, drizzle the glaze over the top of the cakes, letting it cascade down the sides.
- Allow the cakes to rest for about an hour to let the glaze firm up before serving.