Normally I don’t like anything lemon-y, but I have to tell you this Lemon Pound Cake recipe is outstanding. The boys in my house requested I make this (the girls moaned) and I naturally obliged. My son has asked for it in his lunch every day and my husband has officially ‘slivered’ it gone. The cake is dense, yet moist and the glaze on top adds just enough sweetness to compliment it. However, the cake alone is delicious enough that you don’t even need the glaze. Give it a try and let me know if you think it’s the best lemon pound cake you’ve ever had.
Recipe makes 2 Lemon Pound Cakes
2 sticks unsalted butter, softened
2 cups sugar
4 eggs, large
1/3 cup lemon zest, grated
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/4 cup fresh lemon juice
3/4 cup buttermilk
1 tsp pure vanilla extract
1-2 cups powdered sugar, sifted
2-4 tbsp fresh lemon juice
Preheat the oven to 350 degrees. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy,5 minutes. Set on medium speed, add the eggs, 1 at a time, and the lemon zest.
In a bowl, sift together the flour, baking powder, baking soda and salt. In another bowl, combine lemon juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45.
In a bowl, combine the powdered sugar and the lemon juice, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Tools of the Trade:
KitchenAid Stand Mixer
All Clad Stainless Steel Set of 3 Mixing Bowls