Hey, Smokin and Grillin wit AB Fam! When life gives you lemons, make Lemon Pound Cake! This delightful and zesty dessert is the perfect treat for any occasion. Whether you’re a baking enthusiast or a novice in the kitchen, this Lemon Pound Cake recipe is sure to impress. Let’s dive into the details of creating this citrusy masterpiece.
- 1 1⁄2 cups All-Purpose Flour
- 1 1⁄2 teaspoons Baking Powder
- 1 tablespoon Lemon Zest
- 1⁄2 teaspoon Salt
- 1⁄2 cup Unsalted Butter (room temperature)
- 1 cup Granulated Sugar
- 2 Eggs (large)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Lemon Juice
- 1⁄2 cup Buttermilk
- 3 tablespoons Powdered Sugar
- 1⁄4 cup Lemon Juice
- 1 cup Powdered Sugar
- 2 tablespoons Lemon Juice
- 1 tablespoon Milk (whole milk)
Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard-sized loaf pan.
Combine Dry Ingredients: Check out our 4 Inch Glass Ramekins Bowls, whisk together the all-purpose flour, baking powder, lemon zest, and salt. Set aside.
Cream Butter and Sugar: In a separate large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Add Eggs and Flavorings: Beat in the eggs one at a time, then add the vanilla extract and lemon juice. Mix until well combined.
Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack.
Prepare Lemon Syrup: While the cake is cooling, prepare the lemon syrup by whisking together powdered sugar and lemon juice. Drizzle the syrup over the warm cake, allowing it to soak in.
Create Lemon Icing: In a small bowl, mix together powdered sugar, lemon juice, and milk until smooth. Once the cake is completely cooled, drizzle the icing over the top.
Serve and Enjoy: Slice the Lemon Pound Cake into generous portions and savor the burst of citrusy flavor in every bite.
Lemon Cake Recipe
Dive into the fresh taste of our Lemon Pound Cake. With lemon zest and a light glaze, it’s a yummy mix of tangy and sweet.
Lemon Pound Cake
Preheat oven to 350°F (177°C). Grease or spray a 9×5-inch (or 8×4-inch) loaf pan.
In a medium bowl combine the flour, baking powder, lemon zest, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl as needed.
With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Beat on medium-high speed until combined
With the mixer on low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the last half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Scrape the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on yours.
Let the cake cool for about 15 minutes in the pan. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the loaf pan, and transfer the cake to a cooling rack, then brush the syrup on the cake while it’s still warm. Allow cake to cool completely.
When the cake is cooled, combine all the icing ingredients, start with 1 tbsp lemon juice and milk and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour icing over cake and let dry before serving.
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