Lemon Pound Cake Recipe

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Welcome to our delightful lemon pound cake recipe! This cake is perfect for any occasion, featuring a moist and tender crumb infused with zesty lemon flavor. Topped with a tangy lemon syrup and a sweet lemon icing, it’s a true treat for lemon lovers. Follow this step-by-step guide to bake the perfect lemon pound cake using an 8” by 4” (or 1.5 QT) loaf pan.

Full Recipe:

Ingredients

For the Pound Cake:

  • Granulated sugar: 8.5 oz | 240 g (1 1/5 US cups)
  • Salt: 3/4 tsp
  • Lemon zest: from 2 lemons
  • Unsalted butter (softened): 8 oz | 226 g (2 US sticks)
  • Eggs: 7 oz | 200 g (4 medium eggs)
  • All-purpose flour: 8.5 oz | 240 g (2 US cups)
  • Baking powder: 1 & 1/2 tsp
  • Sour cream: 6 oz | 170 g (3/4 US cup)
  • Honey: 1 oz | 30 g (1.5 Tbsp)
  • Vanilla extract: 1/2 tsp
  • Lemon juice: 1 oz | 30 g (2 Tbsp)

For the Lemon Syrup:

  • Water: 3 oz | 85 g (1/3 US cup)
  • Lemon juice: 1 oz | 30 g (2 Tbsp)
  • Granulated sugar: 2 oz | 56 g (1/4 US cup)

For the Lemon Icing:

  • Powdered sugar: 5 oz | 142 g (1 1/6 US cups)
  • Lemon juice: 1 Tbsp + 2 tsp

Instructions

Step 1: Prepare the Pound Cake Batter

  1. Preheat the Oven:
    • Preheat your oven to 325°F (163°C). Grease and flour an 8” by 4” loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients:
    • In a medium bowl, combine the all-purpose flour and baking powder. Set aside.
  3. Cream the Butter and Sugar:
    • In a large mixing bowl, beat the softened unsalted butter with 8.5 oz of granulated sugar and 3/4 tsp salt until light and fluffy.
  4. Add Lemon Zest and Eggs:
    • Add the lemon zest from 2 lemons to the butter mixture. Then, beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  5. Incorporate Sour Cream, Honey, and Vanilla:
    • Add the sour cream, honey, and vanilla extract to the mixture, blending well after each addition.
  6. Combine with Dry Ingredients:
    • Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
  7. Add Lemon Juice:
    • Stir in the lemon juice until fully incorporated.

Step 2: Bake the Pound Cake

  1. Transfer to Pan:
    • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  2. Bake:
    • Bake at 325°F (163°C) for about 60-75 minutes, or until a toothpick inserted into the center comes out clean.

Step 3: Prepare the Lemon Syrup

  1. Mix Ingredients:
    • In a small saucepan, combine 3 oz of water, 1 oz of lemon juice, and 2 oz of granulated sugar.
  2. Heat and Dissolve:
    • Heat over medium heat until the sugar dissolves completely. Remove from heat and set aside.

Step 4: Soak the Cake

  1. Apply Lemon Syrup:
    • Once the cake is done baking, remove it from the oven and allow it to cool for 10 minutes in the pan. Then, transfer the cake to a wire rack.
    • While the cake is still warm, brush the lemon syrup over the top and sides. Let the cake absorb the syrup completely.

Step 5: Prepare the Lemon Icing

  1. Mix Icing Ingredients:
    • In a bowl, whisk together 5 oz of powdered sugar and 1 Tbsp + 2 tsp of lemon juice until smooth.
  2. Apply Icing:
    • Pour the icing over the cooled cake, allowing it to drip down the sides.
  3. Bake to Set Icing:
    • Preheat the oven to 325°F (163°C) again. Place the iced cake back in the oven for 1 minute to let the icing set and develop a nice crispiness.

Step 6: Serve and Enjoy

  1. Cool Completely:
    • Allow the cake to cool completely before slicing and serving.
  2. Serving Suggestion:
    • Serve slices of lemon pound cake with a cup of tea or coffee for a delightful treat.

Tips for the Recipe

  • Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for a smooth and even batter.
  • Zesting Lemons: Only zest the yellow part of the lemon skin, avoiding the bitter white pith.
  • Do Not Overmix: Overmixing the batter can result in a dense cake. Mix until ingredients are just combined.

Storage Tips

  • Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigeration: If you prefer, you can refrigerate the cake for up to a week. Let it come to room temperature before serving.
  • Freezing: The pound cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.

Possible Questions

  1. Can I use other citrus fruits?
    • Yes, you can substitute lemon with lime, orange, or even grapefruit for different flavors.
  2. Can I use a different type of flour?
    • All-purpose flour works best for this recipe, but you can experiment with cake flour for a lighter texture.
  3. Can I make this cake gluten-free?
    • Substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum for proper binding.

Conclusion

Our lemon pound cake is a classic dessert that combines the bright flavors of lemon with a rich, buttery cake. The lemon syrup adds an extra burst of flavor and keeps the cake moist, while the lemon icing provides a sweet and tangy finish. Perfect for any occasion, this lemon pound cake is sure to become a favorite in your baking repertoire. Enjoy baking and sharing this delightful treat with your loved ones!

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