An ultimate lemon pound cake that is buttery, moist and bursting with lemony goodness.
If you’re a lemon lover, look no further. This lemon pound cake is just the right thing for you. It’s delicious, zesty and tastes like sunshine. Nothing brightens a day better than a luscious buttery cake packed with citrus flavor and perfect lemon glaze. With the citrus season coming on its way, this lemon pound cake is sure to be a hit this moment (why not when you will have plenty of lemons?).
LEMON POUND CAKE: WHAT IS IT?
A pound cake is traditionally considered to have an equal weight of basic ingredients: flour, butter, sugar and eggs. This lemon pound cake is not exceptional; however, this recipe will contain more flour and incorporate lemon juice and milk, giving it a wonderful melt in your mouth crumb texture.
LEMON POUND CAKE COMPONENTS
There are 2 components in this recipe: the cake batter and the lemon-flavored glaze.
For the cake batter, I prefer to use the creaming method, which is to beat the butter and sugar until fluffy and well combined before eggs, flour and liquid are added. The creaming method helps to incorporate air into the batter, providing natural rise and lighter fluffy crumb texture.
There is a trick in this recipe that is a key secret for the burst of lemon flavor: mixing the zest with sugar. I am in love with the aroma of lemon zest. Mixing the lemon zest with sugar before creaming with butter will create a delightfully lemon scented sugar mixture, adding a true aroma of fresh lemon throughout the batter. Make sure you grate the yellow skin only and avoid the bitter white pith underneath.
For the lemon glaze, I combine fresh lemon juice and powdered sugar to form a sticky luscious citrus glaze to drizzle on a classic lemon pound cake. Although this cake is flavorful on its own, I believe adding some glaze will enhance the taste of fresh lemon. My tip is that I will add some glaze to soak into the cake while it is still hot (probably after removing the cake from the oven), then I add more before serving. I have also read the other recipes that call for the lemon syrup before adding lemon glaze which is a good way to add extra tangy flavor.
LOAF CAKE OR BUNDT CAKE?
The answer is both! This recipe yields either a loaf cake or a bundt cake, which is your baking pan of choice. Bundt pan will create more beautiful looking pound cakes on its own (and more beautiful with the glaze) while a loaf pan is commonly used in making a traditional looking pound cake. Regardless of baking pans you use, make sure to grease it before putting it in the oven.
More Citrusy Cake Recipes:
Lemon Pound Cake
For Lemon Cake
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon (3g) baking powder
- 1/2 teaspoon (3g) baking soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) fresh lemon juice
- 2 tablespoons grated lemon zest (about 2-3 lemons)
- 3/4 cup (150g) granulated sugar
- 3/4 cup (1.5 stick/170g) unsalted butter softened at room temperature
- 2 large eggs room temperature
- 1/2 cup (120ml) buttermilk, substitute with wholemilk
- 1 teaspoon (5ml) vanilla extract
For Lemon Glaze
- 1 1/2 tablespoons (22ml) lemon juice
- 1 tablespoon (15ml) milk
- 1 cup (110g) powdered sugar sifted
- Preheat oven to 350° F/175° C. Grease and flour a 9 x 5 inch loaf pan.
- Make Lemon Cake. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk and lemon juice. Set bowls aside.
- In another small bowl, mix together sugar and lemon zest until combined. In a large mixing bowl, use an electric mixer fitted with the paddle attachment beat together butter, sugar and lemon zest until light and fluffy. Scrape down the sides and bottom of the bowl if needed. Add eggs, one at a time, thoroughly beating each egg into the butter before adding the next. Add in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk and lemon juice mixture, starting and ending with the flour as in order: flour-buttermilk-flour-buttermilk-flour. Do not over mix.
- Scrape batter into prepared pan. Bake for 40-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from oven, allow to cool for 10 minutes before transferring to cool completely on a wire rack.
- Make the lemon glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more lemon juice or sugar until you reach the desired pourable consistency. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
- Cake can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)