This bright and shiny lemon pound cake is buttery, smooth, and has an easy-to-glaze lemon frosting. Very suitable for lemon lovers.
Moist Lemon Pound Cake
I am happy to bring you this recipe. When this cake is baked, in addition to its stimulating aroma, its flavor and texture are exactly what you want for the lemon cake.
Lemon juice and lemon flavor, full of zest in the batter and frosting. This cake is easy to make, with a simple frosting on top, perfect for when you feel like you are coming to pick me up in the morning or afternoon.
What is a Pound Cake?
They are all names. Traditionally, one pound of cake is made with one pound of flour, one pound of eggs, one pound of butter, and one pound of sugar, which sometimes includes fermented foods. This resulted in a very dense cake.
Over time, the classic sponge cake has been adjusting and adjusting. There is no liquid in the traditional recipe and the cake can get a bit dry. That’s not.
Ingredients in Lemon Cake
Technically, it will be a half-pound cake, with about half a pound of classic cake ingredients (like flour, butter, sugar, and eggs). Also, there are staples in this pantry.
- Baking powder: to help it rise and lighten it up.
- Salt: Just a touch for balance
- Vanilla: for flavor and balance
- Lemon: both zest and juice make this cake bright and zesty, while the juice adds some moisture.
- Buttermilk: This helps to make the cake moist and tender.
How to Make The Best Lemon Pound Cake
This lemon pound cake consists of a few easy steps, it just needs to be glazed and is not difficult to make. The cake batter looks like it has been cut through at all stages. Don’t worry, it will bake perfectly. Used with buttermilk, lemon zest, and fruit juice, it is high in acid and can react with butter.
- Combine the dry ingredients.
- Cream together butter and sugar until pale and fluffy.
- Add the eggs (photo 1) one at a time and making sure to scrape down the sides of the bowl often.
- Add vanilla and zest and beat them in.
- Alternate the dry ingredients with the buttermilk and lemon juice (photos 2 & 3), stirring until just combined.
- Tip it into a lined loaf tin (photo 4) and bake for 50-60 minutes.
- Once removed from the oven, wait 5 minutes before removing it from the can and placing it on the rack to cool. Let cool before frosting so frosting doesn’t flow straight down.
- For the frosting, mix the icing sugar and cornmeal, then gradually add the lemon juice and mix until almost impossible to pour.
Top Tips for Pound Cake!
- Lemon juice and buttermilk can add moisture to the cake, but if you’re not paying attention, the cake, especially the pound cake, can overbake.
- When baking with lemons, be sure to peel them before squeezing – it’s almost impossible to do it the other way around. I use micro-planes to stimulate them.
- Before you begin, bring the butter, eggs, and buttermilk to room temperature. The mixing effect of the cold dressing ingredients is not good.
How to Know When Your Pound Cake is Done
Remember: all ovens are different and it can take 50 minutes to spend an hour in my oven. Before the recipe suggests pushing the toothpick in the center, be sure to monitor your baking for 5-8 minutes (longer baking, shorter baking 2-3 minutes).
- If it comes out wet, it’s still not finished baking.
- If it comes out with few sticky crumbs, it can bake perfectly. Remove from the oven.
- If there are no crumbs when it comes out, it means it has been toasted too much. Take it out and remove it from the can immediately to reduce the risk of it overcooking and drying out.
Can I Freeze Glazed Lemon Pound Cake?
Lemon pound cake has a low moisture content, so it is best eaten within 1-2 days, but it has an excellent freezing effect. Leftovers can be wrapped tightly in plastic wrap and frozen for up to 3 months.
GLAZED LEMON POUND CAKE
For The Cake
- 1 1/2 cups all-purpose flour (195g / 6.8oz)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened (226g / 8oz / 2 sticks)
- 1 cup white granulated sugar (200g / 7oz)
- 4 large eggs, room temp
- 1 teaspoon vanilla
- 1 1/2 tbsp lemon zest
- 1/4 Cup lemon juice
- 1/4 cup buttermilk, room temp
For the Glaze
- 1 ¼ cups powdered sugar (163g / 5.7oz)
- 1 teaspoon lemon zest
- 6-8 teaspoons lemon juice
Making the Cake
- Preheat the oven to 350F / 180C / 160C with a fan. Grease and line a 6-cup loaf pan with parchment paper so that it sticks to the top of the sides.
- In a small bowl combine the flour, baking powder, and salt, then whisk to combine well.
- In a large bowl or stand mixer bowl with a paddle attachment beat the butter and sugar until creamy.
- Beat the eggs one at a time, making sure each egg is fully incorporated before adding another. Discard the sides of the bowl from time to time.
- Add the vanilla and lemon zest and beat to combine.
- Add half the flour mixture and mix on low just until combined (no more).
- Then mix in the buttermilk and lemon juice, then mix and then mix the rest of the flour mixture until just mixed.
- Tip the mixture into the prepared tin, then level out with a spatula.
- Bake for 50-60 minutes until a toothpick comes out with a crumb or two attached.
- After 5 minutes, lift pan with baking paper to remove, then allow to cool completely before frosting.
Making the Glaze
- Mix the powdered sugar, the zest, and half of the lemon juice. Slowly add more lemon juice until it reaches the desired consistency, then pour it over the cake.
- Calories 371kcal (19%)
- Carbohydrates 50g (17%)
- Protein 2g (4%)
- Fat 19g (29%)
- Saturated Fat 12g (60%)
- Trans Fat 1g
- Cholesterol 49mg (16%)
- Sodium 62mg (3%)
- Potassium 78mg (2%)
- Fiber 1g (4%)
- Sugar 35g (39%)
- Vitamin A 568IU (11%)
- Vitamin C 5mg (6%)
- Calcium 28mg (3%)
- Iron 1mg (6%)
Also Read: Best Homemade Blue Cheese Dressing