Lemon Pound Cake
This recipe guides you through baking a classic lemon pound cake, featuring a tender crumb and a bright, tangy lemon glaze. It involves creaming butter and sugar, incorporating eggs, and then alternating dry ingredients with fresh lemon juice for a balanced flavor. The cake is baked until golden and finished with a simple, sweet-tart glaze.
Equipment
- 1 6-cup Loaf Pan
- 1 Electric Mixer (Stand or Hand Mixer)
- 2 Mixing Bowls Medium and Small
- 1 Wire Rack With a sheet pan underneath
- 1 Pastry Brush or Turkey Baster For glaze application
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened at room temperature
- 1 cup sugar plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice plus 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Notes
Ensure butter is at true room temperature for optimal creaming, which creates air pockets for a light texture. When adding dry ingredients and lemon juice, mix just until combined to avoid overdeveloping gluten, which can lead to a tough cake. The tester for doneness should come out with a few moist crumbs, not completely dry, to ensure a tender, moist crumb. For an even more vibrant lemon flavor, consider adding 1-2 teaspoons of finely grated lemon zest to the cake batter along with the lemon juice. Apply the glaze while the cake is still warm to allow it to fully soak in, creating a moist, flavorful crust. Store wrapped tightly at room temperature or refrigerated for best longevity and freshness.