This lemon pound cake is the ultimate dessert for lemon lovers. Show
This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the cake batter, which lightly perfume the cake with lemon. Then, after baking, the cake is doused with lemon syrup and drizzled with a tart lemon glaze, so you get a pop of intense lemon flavor in every bite. The recipe makes two 8½ x 4½-inch ultra-moist loaves, which keep beautifully for days on the countertop and freeze well, too. If you’d like to play around with variations, try my popular poppyseed and blueberry versions. Many thanks to my longtime reader Karen Tannenbaum for inspiring the recipe. What You’ll Need To Make Lemon Pound CakeSTEP-BY-STEP INSTRUCTIONSStart by zesting and juicing your lemons. And be sure you zest the lemons first, otherwise, it will be impossible once they are juiced. The best tool for zesting is a rasp grater but any fine grater will do. In another bowl, whisk together the buttermilk, lemon zest, and lemon juice. Set aside. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated. Transfer the cake batter to the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean. Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour. When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). When the cakes are cool, carefully transfer them to serving platters. Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go. Finally, spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving. How To Freeze Lemon Pound CakeThe cakes can be frozen without the glaze for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.) Note: This recipe was updated in 2022; to see the original version, click here. You May Also Like
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Lemon Pound CakeMetric Cup Measures By Jennifer Segal This lemon pound cake is the ultimate dessert for lemon lovers. Servings: Two 8½ x 4½-inch loaves, about 16 servings Prep Time: 25 Minutes Cook Time: 1 Hour Total Time: 1 Hour 25 Minutes, plus about 1 hour cooling time IngredientsFor the Cake
For the Syrup
For the Glaze
Instructions
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Nutritional Data Disclaimer This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes:
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