Effortless Lemon Pound Cake Recipe

/ Recipes

With a moist and tender crumb, this dense and rich lemon pound cake has a melt-in-your-mouth quality.  It is versatile enough to enjoy on its own or as a complement to other desserts.  Using lemons from your dwarf Meyer lemon tree instead of traditional lemons gives a sweeter and less acidic quality to the cake, while the zest from the rind gives it a spicy bergamot kick.  Best of all, this recipe is so effortless, you can call it easy peasy lemon squeezy!

Ingredients:

For the cake:

  • 1 c. unsalted butter, at room temperature
  • 2 c. granulated sugar
  • 4 large eggs, at room temperature
  • 1/3 c. grated lemon zest (about 3-4 large lemons)
  • 3 c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ¼ c. freshly squeezed lemon juice
  • 1 tsp. lemon extract
  • ¾ c. buttermilk, at room temperature

For the glaze:

  • 2 c. powdered sugar, sifted
  • 3 ½ Tbsp. fresh squeezed lemon juice

Directions:

  1. Preheat oven to 350°F.  Grease and flour or use parchment paper to line the inside of two loaf pans (8 ½ x 4 ½ x 2 ½).
  2. Using a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes.  With the mixer on medium speed, add the eggs one at a time, then the lemon zest.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt until evenly distributed.  In another bowl, add lemon juice, buttermilk, and lemon extract. Stir to combine.
  4. Starting and ending with the flour mixture, alternate adding the flour and buttermilk mixtures to the mixing bowl, stirring as you go.
  5. Divide the batter evenly between the two pans.  Smooth the tops and bake for 45 minutes – 1 hour, until a toothpick comes out clean.
  6. While cakes are baking, make the glaze.  Combine the powdered sugar and lemon juice in a bowl, mixing well until smooth.
  7. Remove from oven and allow to cool for 10 minutes.  After 10 minutes, remove them from the pans and place on a cooling rack set on a sheet pan.
  8. While the cakes are still slightly warm, pour the glaze over the tops of the cakes, allowing it to drizzle down the sides.  Allow the cakes to cool completely before slicing.

Leftover cake can be stored at room temperature for up to 3 days or up to 1 week in the refrigerator.