Lemon Pound Cake
This recipe outlines the creation of a classic lemon pound cake. It involves creaming butter and sugar, incorporating eggs, and alternating dry ingredients with lemon juice. The cake is baked until golden, then generously brushed with a simple lemon sugar glaze while still warm for maximum absorption, resulting in a moist, flavorful dessert.
Equipment
- 1 6-cup Loaf Pan
- 1 Electric Mixer (stand or hand mixer with whisk attachment)
- 1 Medium Mixing Bowl
- 1 Wire Rack and Sheet Pan Set (to catch glaze)
- 1 Pastry Brush (or turkey baster)
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
For optimal texture, ensure butter is truly at room temperature for proper creaming; this incorporates air, leading to a lighter crumb. When incorporating dry ingredients, mix only until just combined to avoid developing gluten, which can result in a tough cake. The alternating additions of dry ingredients and lemon juice help maintain a smooth emulsion. For a brighter lemon flavor, consider adding 1-2 teaspoons of finely grated lemon zest to the cake batter. Apply the glaze in several stages, allowing each layer to soak in fully for maximum flavor and moisture penetration. A good quality parchment paper lining is crucial for effortless removal from the pan. Test for doneness with a skewer; 'almost clean' with a few moist crumbs is ideal for a moist pound cake.