Name: Moist Lemon Pound Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 7 tbsp unsalted butter; 1/2 cup granulated sugar; Lemon zest from 1 lemon; 2 eggs; 1 tsp vanilla extract; 3/4 cup cake flour; 1/2 tsp baking powder; 1/2 tsp salt; 2 1/2 tbsp granulated sugar; 2 1/2 tbsp hot water; 1 tbsp lemon juice; 2/3 cup confectioners’ sugar; 1 to 1 1/2 tbsp lemon juice; Lemon zest for decoration

Ingredients

7 tbsp unsalted butter

1/2 cup granulated sugar

Lemon zest from 1 lemon

2 eggs

1 tsp vanilla extract

3/4 cup cake flour

1/2 tsp baking powder

1/2 tsp salt

2 1/2 tbsp granulated sugar (for syrup)

2 1/2 tbsp hot water

1 tbsp lemon juice (for syrup)

2/3 cup confectioners’ sugar

1–1 1/2 tbsp lemon juice (for glaze)

Lemon zest (for decoration)

Instructions

Step 1: Preheat the oven to 340°F (170°C). Grease and flour a 6×3.1×2.1-inch (15x8x5.4 cm) loaf pan, then shake off any excess flour.

Step 2: Using a hand mixer or stand mixer with a paddle attachment, cream together the butter, 1/2 cup granulated sugar, and lemon zest until pale and fluffy. Scrape the sides of the bowl with a spatula as needed.

Step 3: Add the eggs and vanilla extract to the mixture. Beat until well combined.

Step 4: Sift in the cake flour, baking powder, and salt. Mix on the lowest speed just until combined—avoid overmixing.

Step 5: Transfer the batter to the prepared loaf pan, leveling the top with a spatula. Tap the pan gently on the counter to release air bubbles.

Step 6: Optional: soften some butter, put it in a piping bag, and pipe a straight line lengthwise down the center of the batter to encourage a clean split during baking.

Step 7: Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Let the cake cool in the pan for 10 minutes.

Step 9: Prepare the syrup by mixing 2 1/2 tbsp granulated sugar and hot water in a small bowl until dissolved. Stir in 1 tbsp lemon juice.

Step 10: Remove the cake from the pan and place it on a cooling rack.

Step 11: Poke multiple holes all over the cake using a toothpick.

Step 12: Brush the lemon syrup gradually over the cake and sides, allowing it to soak in as you proceed.

Step 13: Let the cake cool completely.

Step 14: For the glaze, sift confectioners’ sugar into a bowl. Add 1 to 1 1/2 tbsp lemon juice and stir until smooth. Adjust consistency by adding more lemon juice if too thick or more sugar if too thin.

Step 15: Drizzle the glaze over the cooled cake and sprinkle lemon zest on top for decoration.

Step 16: Allow the glaze to set before slicing with a serrated knife and serving.

Tips & Variations

Use cake flour for a lighter texture; all-purpose flour can be substituted but the cake may be denser.

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.

Make sure not to overmix the batter to keep the cake tender.

The optional butter line helps create a beautiful, natural split on top but can be skipped if you prefer a smooth top.

Serve with fresh berries or whipped cream for an elegant touch.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, you can substitute all-purpose flour, but the cake may be slightly denser and less tender. For best results, sift the flour well and handle the batter gently.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick has wet batter, bake a few minutes longer and test again.