Lemon Pound Cake Recipe

This easy lemon pound cake recipe is moist, crumbly and very flavorful. We are going to make it and then glaze it with a lamon glaze for a perfect treat. We are going to add lemon juice and zest to the batter and glaze for a perfect balance of flavor.

When you are zesting the lemon make sure to omit the white peel as it is bitter. Simply finely grate the yellow peel. As for the juice, I prefer freshly squeezed as opposed to bottled. I find that the flavor is fresher.

Pound cake can be enjoyed all year round but this would be great in the summer with some ice cream.

This is what you are going to need to make this exquisite and easy lemon pound cake recipe:

Serves twelve
½ cup unsalted, softened butter
1 cup sugar
2 large eggs – room temperature
1 TBS lemon juice
1 tsp. lemon zest
1-½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup milk

2 TBS unsalted butter
1-cup confectioners or icing sugar
½ tsp. lemon zest
1 tsp. lemon juice
1 to 2 TBS hot water

Heat your oven to 325 degrees F (163 C). Butter a bread loaf pan.

Place the flour, salt and baking powder in a bowl and mix. Set aside.

Cream the butter and sugar in a bowl. Add the eggs one by one and beat after each addition. Add the lemon zest and juice and mix in.

Add 1/3rd of the flour to your cream and mix in. Do not over beat. Add half of the milk and mix in. Continue with the second third of flour. Mix. Add the remaining milk. Mix. Add the remaining flour and mix in well.

Pour the batter into the prepared loaf pan and place in the oven for 50 to 55 minutes or until an inserted cake pin comes out clean. Remove the cake from the oven and cool it inside the pan over a cooling rack for about 15 to 20 minutes.

Start making the glaze by melting the butter in a small saucepan. Add the sugar, lemon juice and lemon zest. Mix well. Start adding the hot water a TBS at a time. You decide what consistency you prefer. Whisk well.

Unmold the cake by flipping the pan over on to a clean board. Flip it and make small holes in it with a skewer. Pour the glaze all over the cake – spooning any glaze that is left over on the board and applying it back on to the cake. Cool down completely and serve.

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