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Lemon Pound Cake
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour
Servings: 10 servings
For the lemon cake:
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 tablespoon lemon zest
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
2 tablespoons lemon juice, about 1/2 lemon
1/2 cup buttermilk
For the lemon syrup:
1/4 cup lemon juice, about 1 lemon
3 tablespoons powdered sugar
For lemon icing:
1-1/2 tablespoons lemon juice
1 tablespoons milk
1 cup powdered sugar, sifted
Preheat oven to 350° degrees F. Spray a 9x5-inch (or 8x4-inch) loaf pan with non-stick cooking spray.
In a medium bowl, combine the flour, baking powder, lemon zest, and salt and mix well. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Scrape the sides of the bowl with a spatula as needed.
Reduce the speed to low and add the eggs one at a time, then beat in the vanilla extract and lemon juice. Increase speed to medium-high and beat until combined.
Turn the mixer to low, add about one-third of the flour mixture and mix until almost combined, then add half the buttermilk and mix until just combined. Repeat with another third of flour mixture and then the remaining half of the buttermilk, ending with the last third of the flour. Beat until just incorporated.
Pour the batter into the prepared loaf pan and bake for 45-55 minutes until the cake is golden brown and a toothpick comes out mostly clean with only a couple moist crumbs. Baking times vary, so keep an eye on the cake. Let the cake cool for about 15 minutes in the pan.
For the lemon syrup: While the cake is still warm, brush it with the syrup. Stir together the lemon juice and confectioners’ sugar. Carefully invert the loaf pan, remove the cake and transfer it to a cooling rack. Allow the cake to cool completely. Brush the cake with the syrup.
For the lemon icing: When the cake is cooled, combine all the icing ingredients, start with 1 tablespoon lemon juice, milk and powdered sugar, and add the remaining lemon juice as needed. The icing should be thick and not runny. Pour the icing over the cake and let it dry before serving.
Calories: 306kcal | Carbohydrates: 49g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 144mg | Potassium: 98mg | Sugar: 34g | Vitamin A: 350iu | Vitamin C: 0.9mg | Calcium: 48mg | Iron: 1.1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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