Description
This Moist Lemon Pound Cake offers a tender crumb with bright citrus notes, enhanced by a buttery lemon syrup and a zesty lemon glaze. Perfectly baked to create a delicate split on top, this classic dessert is both refreshing and indulgent, ideal for teatime or any special occasion.
Ingredients
Scale
Pound Cake
- 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
Lemon Syrup
- 2 1/2 tbsp granulated sugar
- 2 1/2 tbsp hot water
- 1 tbsp lemon juice
Lemon Glaze
- 2/3 cup confectioners’ sugar
- 1 to 1 1/2 tbsp lemon juice
- Lemon zest for decoration
Instructions
- Preheat Oven and Prepare Pan: Preheat your 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 to prevent clumps.
- Cream Butter and Sugar: Using a hand or stand mixer fitted with a paddle attachment, cream together the unsalted butter, granulated sugar, and lemon zest until the mixture is pale, light, and fluffy. Scrape down the sides of the bowl with a spatula to ensure even mixing.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, beating well after each addition until fully combined and smooth.
- Sift and Fold Dry Ingredients: Sift together the cake flour, baking powder, and salt. Add them to the wet ingredients and beat at the lowest speed or fold gently until just combined. Avoid overmixing to maintain a tender texture.
- Transfer Batter and Create Split: Pour the batter into the prepared loaf pan, leveling the surface with a spatula. Tap the pan on the countertop a few times to release any trapped air bubbles. Optionally, pipe a thin line of softened butter down the center lengthwise to guide a clean split during baking.
- Bake the Cake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool Slightly in Pan: Remove the cake and allow it to cool in the pan for about 10 minutes to firm up before removing.
- Prepare Lemon Syrup: In a small bowl, combine granulated sugar and hot water, stirring until the sugar dissolves completely. Add lemon juice and mix well.
- Apply Syrup to Cake: Transfer the cake to a cooling rack. Use a toothpick to poke numerous holes all over the cake surface. Gradually brush the lemon syrup over the cake, including the sides, allowing it to soak in and keep the cake moist and flavorful.
- Cool Cake Completely: Let the syrup-soaked cake cool fully on the rack before glazing.
- Make Lemon Glaze: Sift the confectioners’ sugar into a bowl. Add lemon juice gradually, stirring until a smooth glaze forms. Adjust consistency with more lemon juice if too thick, or more sugar if too thin.
- Glaze the Cake: Drizzle the lemon glaze over the cooled cake, allowing it to drip decoratively down the sides. Sprinkle additional lemon zest over the top for extra brightness and decor.
- Set Glaze and Serve: Allow the glaze to set and firm up before slicing. Cut the pound cake using a serrated knife and serve to enjoy the moist, tangy treat.
Notes
- Using cake flour ensures a tender crumb in the pound cake.
- The line of softened butter piped down the center is optional but helps create a neat split during baking.
- Make sure to poke enough holes before applying syrup so the cake absorbs moisture evenly.
- Adjust lemon juice in the glaze according to your preferred balance of tartness and sweetness.
- This cake keeps well in an airtight container for 3-4 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon pound cake, lemon cake, moist pound cake, lemon dessert, homemade cake, citrus cake
