Lemon Pound Cake
 
Prep time
Cook time
Total time
 
Serves: 16 slices
Ingredients
  • 1 cup butter, at room temperature
  • 2 cups granulated sugar
  • 4 extra-large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • ½ cup fresh zest**
  • 3 cups all-purpose flour
  • ½ t baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup fresh lemon juice
  • ¾ cup buttermilk***
  • For syrup:
  • ½ cup lemon juice
  • ½ cup granulated sugar
  • For glaze:
  • 2 tablespoons fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoons milk
  • 3 cups confectioner's sugar
Instructions
  1. Preheat oven to 350*
  2. Butter and flour two loaf pans and set aside
  3. In a stand mixer, cream together the butter and 2 cups of sugar until light and fluffy
  4. Add in one egg at a time, mixing each egg on medium until fully incorporated
  5. Scrape down the sides of the mixer then add in the vanilla extract and lemon zest
  6. In a separate bowl, sift together the flour, baking powder, soda, and salt
  7. In 4 additions, alternate adding the flour mixture and buttermilk
  8. Once incorporated, scrape down the sides of the mixer then add in the ¼ cup of fresh lemon juice
  9. Evenly divide the batter between the two loaf pans
  10. Bake in the oven for 45-50 minutes until a toothpick inserted into the cake comes out clean
  11. If while baking, you notice the tops beginning to brown, simply place some aluminium foil over the cakes to keep the tops from burning
  12. While the cakes are baking, begin on the lemon soaking syrup
  13. In a pot over low heat, combine the ½ cup of sugar and lemon juice until the sugar has dissolved
  14. Remove from heat and set aside
  15. When the cakes are done baking, let them cool for 15 minutes within their pans
  16. Once cooled slightly, remove them from their pans and place them on a cooling rack atop a large sheet pan (to catch the soaking syrup)
  17. Lightly brush the tops and sides of the cake with the lemon syrup (you will have syrup leftover, and that's okay)
  18. Let the cakes cool completely while making the glaze
  19. In a large bowl, whisk together the glaze ingredients, adding milk until you reach your desired consistency
  20. When the cakes are cooled, pour the glaze over top while the cakes are still on the cooling racks
  21. Let the glaze set a bit before slicing and serving
Notes
* If your eggs are not at room-temperature, fill a large bowl with tap-warm water and place the eggs in the bowl while you prep the pans and other ingredients. In about 5-10 minutes the eggs should be at room temperature.
**To quicken the prep period, first grate ¾ cup of lemon zest (about 6-8 lemons) ahead of time and then squeeze the zested lemons, resulting in about 1 cup of fresh juice. Use this source to make the cake, syrup, and glaze.
***To make 1 cup of buttermilk (if unavailable) add 1 teaspoon of distilled white vinegar to a measuring cup then fill the measuring cup to the 1 cup mark with milk and let sit 5-10 minutes
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/lemon-pound-cake/