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, you know what makes it even better? 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 😉
And 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.
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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. If you decide to make it, be sure to come back here and let me know how you liked it!
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