Homemade lemon Pound Cake with lemon glaze

Imagine a cake that embodies the perfect balance of sweet and tangy, with a soft, buttery crumb that melts in your mouth. Introducing our Homemade Lemon Pound Cake with Lemon Glaze—a delightful treat that will surely brighten your day. This classic dessert is elevated with the addition of fresh lemon zest and juice, giving it a refreshing citrus kick that’s perfect for any occasion.

Why You’ll Love This Recipe

This lemon pound cake is a crowd-pleaser for several reasons. Firstly, its bright lemon flavor is a refreshing twist on the traditional pound cake. Secondly, the moist and tender crumb, thanks to the buttermilk, makes every bite irresistible. Lastly, the lemon glaze adds a beautiful finishing touch, making it both visually appealing and delicious.

Kitchen Equipment You’ll Need

• 10-inch bundt pan
• Electric mixer with paddle attachment or beaters
• Medium and large mixing bowls
• Whisk
• Rubber spatula
• Saucepan
• Pastry brush
• Cooling rack
• Parchment paper or aluminum foil
• Measuring cups and spoons

Ingredients

For the Cake:

• 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened
• 2-1/4 cups granulated sugar
• 3 large eggs
• 1 cup buttermilk (low fat is fine)
• 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
• 2 tablespoons fresh lemon juice

For the Syrup:

• 1/3 cup water
• 1/3 cup granulated sugar
• 2 tablespoons fresh lemon juice

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon lemon zest, packed
• 1 teaspoon unsalted butter, melted

Step-by-Step Instructions

1. Preheat the oven to 325°F and set an oven rack in the middle position.
2. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
5. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
6. Scrape down the sides of the bowl again.
7. In another bowl, combine the buttermilk, lemon zest, and lemon juice.
8. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
9. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
10. Finally, beat in the remaining flour mixture.
11. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
12. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
13. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
14. Cool the cake in the pan for ten minutes on a rack.
15. Meanwhile, make the syrup by combining the water and sugar in a saucepan and bringing it to a boil. Remove from heat and stir in the lemon juice.
16. Invert the warm cake onto a rack.
17. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.
18. Gradually brush the hot syrup over the cake, letting it soak in. Allow the cake to cool completely, about one hour.
19. When the cake is cool, make the glaze by combining the confectioners’ sugar, lemon juice, lemon zest, and melted butter in a medium bowl. Mix with a fork until smooth. Adjust with more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze.
20. Spoon the glaze over the top of the cake, letting it drizzle down the sides.

Tips for Success

• Ensure your butter is softened for easier creaming with sugar.
• Don’t rush the syrup soaking process; allow the cake to absorb it slowly for maximum flavor.
• Use fresh lemons for the zest and juice to achieve the brightest flavor.

Additional Tips and Variations

If you’re feeling adventurous, try adding a teaspoon of vanilla extract to the batter for an extra layer of flavor. You can also top the glaze with a sprinkle of poppy seeds or toasted almonds for added texture.

Nutritional Highlights (Per Serving)

This cake offers a delightful balance of flavors while providing indulgence in every slice. Keep in mind that nutritional values may vary based on portion size and ingredient specifics.

Frequently Asked Questions (FAQ)

Can I use regular milk instead of buttermilk?
Yes, buttermilk is preferred for its tanginess and tenderizing properties. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

Can I freeze the pound cake?
Absolutely! Wrap the cooled cake in plastic wrap and store it in an airtight container or zip-top bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Conclusion

Our Homemade Lemon Pound Cake with Lemon Glaze is a must-try for any lemon lover or baking enthusiast. Its vibrant flavor and moist texture make it a standout dessert. We’d love to hear how your baking adventure turns out, so be sure to share your experiences and any creative variations you try. Enjoy every zesty bite!