Dessertsbiggerbolderbaking4.8
Lemon Pound Cake
My Lemon Pound Cake is ultra-moist, easy to make, and bursting with lemon flavor from juice, zest, syrup, and glaze—perfect for lemon lovers!
👥 16 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 40 min🔥 Cook: 1h 15m👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- saucepan
📝 Preparation Steps
1
To Make the Lemon Pound Cake Batter
2
Preheat the oven to 325°F (165°C) and generously butter and flour a large (12-cup) bundt pan.
3
Using a stand mixer using a paddle attachment (or electric hand mixer), cream together butter and sugar for about ⏱️ 5 minutes on medium-high speed until light and fluffy.
4
Add the eggs, one at a time, and mix until fully incorporated. Then add the milk, lemon zest, and lemon juice and mix on low until combined.
(1lb 8 oz/675 g) granulated sugar3 cupslarge eggs (, at room temperature)6(8 fl oz/240 ml) whole milk1 cup(15 oz/426 g) all-purpose flour3 cups(4 oz/115 g) powdered sugar1 cuplemon zest2 tablespoonslemon juice2 tablespoons
5
In a separate bowl, whisk the flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients into the wet and mix until just combined.
6
Pour the batter into the prepared pan, tap the pan firmly on the counter to remove any air bubbles.
7
Bake for about ⏱️ 1 hour and ⏱️ 15 minutes or until a skewer inserted in the center of the cake comes out clean.
8
Leaving the cake in the pan, poke holes all over the surface using a thin skewer.
9
To Make the Lemon Syrup
10
In a small saucepan over medium-low heat, add the sugar and lemon juice and stir until the sugar dissolves. Remove from the heat.
(1lb 8 oz/675 g) granulated sugar3 cups(8 fl oz/240 ml) whole milk1 cuplemon juice2 tablespoons(15 oz/426 g) all-purpose flour3 cups(4 oz/115 g) powdered sugar1 cup
11
To Soak the Lemon Pound Cake
12
Brush the surface of the cake with one third of the syrup.
13
Let the cake cool in the pan for ⏱️ 15 minutes more before inverting it onto a plate.
14
Immediately after inverting it, poke holes all over the top and sides of the warm cake using the skewer and brush it with the remaining syrup. Let cool completely.
15
To Make the Lemon Glaze
16
In a measuring jug with a pour spout, add the powdered sugar and lemon juice and whisk until smooth.
(1lb 8 oz/675 g) granulated sugar3 cups(8 fl oz/240 ml) whole milk1 cuplemon juice2 tablespoons(15 oz/426 g) all-purpose flour3 cups(4 oz/115 g) powdered sugar1 cup
17
To Glaze the Lemon Pound Cake
18
Slowly drizzle the glaze over the cake and allow to set for about ⏱️ 30 minutes before serving.
19
Enjoy with a cup of tea! Store leftovers in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 2 months.
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