This lemon pound cake is truly the lemoniest! Using both lemon juice and zest, and adding a ridiculously delicious glaze really puts it over the top!
While I absolutely love this lemon pound cake, it seems especially appropriate for where we are right now.
It’s easy. You most likely have every ingredient in your pantry. And if you’re like me and have some lemon trees dropping lemons like crazy, it’s a super tasty way of using them up 😉
I easily could have shared an entree or veggie recipe in our spring recipe series, but a baked good just seemed more appropriate. From what I’ve been hearing lately, baking seems to be on everyone’s mind and who am I to go against that?!
I have a feeling that baking itself conjures up feelings of mom, and home, and coziness. It makes us all feel a little better, at least for a little while. I know it does me. And my daughter and I have been doing quite a bit of it! (I keep joking I’ll need to go on a diet once the world gets back to normal, haha!)
In the meantime, you need to make this pound cake. If you love lemons, you will love it! It’s truly the lemoniest lemon pound cake I’ve ever made, and I’ve tried quite a few. And don’t get me started on the glaze. So. delicious.
As far as pound cakes go, this is perfection. It’s super moist with a delicate crumb and is perfect for breakfast, dessert, or my personal favorite, an afternoon snack with tea or coffee.
As the recipe stands, it has you using a food processor which I find to be an easier clean up (and easier than dragging out my stand mixer). But if you don’t have one, you can easily substitute a mixer.
But I think what makes it truly special is the lemon citrus glaze you drizzle on right after baking. It adds an irresistible tart-sweet element and once it dries, a tiny bit of crunch to the outside crust. It’s seriously so good!
- POUND CAKE:
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups cake flour (can substitute all-purpose flour)
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups sugar
- 2 TBSP. grated zest plus 1 TBSP. fresh squeezed lemon juice from 2 medium lemons
- 4 large eggs
- 1 1/2 tsp. vanilla extract
- 1/2 cup sugar
- 1/4 cup lemon juice from 1 or 2 medium lemons
1. Preheat oven to 350°. Grease 9 x 5-inch loaf pan; dust with 1 TBSP. flour, tapping out excess.
2. In medium bowl, whisk together flour, baking powder, and salt; set aside.
3. Melt butter in saucepan over low heat (or in microwave).
4. In food processor, process sugar and zest until combined. Add lemon juice, eggs, and vanilla: process until combined. With machine running, pour melted butter through feed tube in slow steady stream. Transfer mixture to large bowl.
5. Sift flour mixture over egg mixture in 3 steps, whisking gently after each addition until just combined.
6. Pour batter into prepared pan and bake 15 minutes. Reduce oven temperature to 325° and continue to bake until deep golden brown and skewer inserted in center comes out clean, about 35 more minutes.
7. Cool in pan for 10 minutes, then turn onto wire rack.
8. While cake is cooling, bring sugar and lemon juice to a boil in small saucepan, stirring occasionally. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
9. After removing cake from pan, poke entire top and all sides with toothpick.
10. Brush top and sides of cake with glaze.
11. Cool to room temperature. Cooled cake can be wrapped in plastic wrap and stored at room temperature for up to 5 days.
I use a Microplane grater for the lemon zest - if you have never tried one, they're amazing! A definite kitchen must.
I love sharing recipes and hope to do more of that here on the blog (especially now that I have all this time!)
If you decide to make it, be sure to come back here and let me know how you liked it!
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Please be sure to check out some of my blogging friends yummy spring recipes below, too!
Gluten Free Lemon Glazed Blueberry Donuts at Cassie Bustamante
Easy Food Processor Scones at Life is a Party
Lemoniest Lemon Pound Cake at Maison de Cinq
Easy Fruit Salad with Fruit Dip at She Gave it a Go
Mom’s Classic Green Chili Egg Casserole at Tatertots and Jello
Spring Chicken Pesto Pasta at Inspiration for Moms
Deviled Eggs Three Ways at Finding Silver Pennies
Easy Egg Salad Recipe at This is Our Bliss
Classic Belgian Waffles at Nick & Alicia
How to Make Homemade Lemon Curd at Jenna Kate at Home
Raspberry Coconut Chia Breakfast Pudding at Satori Design for Living
Super Moist Gluten Free Banana Bread at Willow Street Interiors
Classic Tea Scones at Life is Better at Home