Description
This lemon pound cake is a family favorite that never fails to impress! With its perfect balance of buttery richness and zesty lemon flavor, it’s a showstopper for any occasion. Topped with a tangy, smooth glaze, it’s guaranteed to brighten your day.
Ingredients
For the Cake:
3 ½ cups all-purpose flour
½ tsp salt
½ tsp baking soda
2 ½ cups white sugar
1 ½ cups unsalted butter (softened)
4 large eggs
1 cup buttermilk
1 tsp lemon extract
For the Glaze:
2 cups confectioners’ sugar
¼ cup lemon juice
2 tbsp unsalted butter (softened)
1 tbsp lemon zest
Directions
Prepare the Cake: Preheat oven to 350°F (175°C). Grease and flour your Bundt pan.
Cake Batter: Sift the flour, salt, and baking soda. Beat sugar and butter for 10 minutes, adding eggs one at a time. Alternate adding the flour mixture and buttermilk until smooth. Stir in lemon extract and pour into the prepared pan.
Bake: Reduce the oven to 325°F (165°C) and bake for 60–75 minutes or until a toothpick comes out clean.
Cool: Let the cake cool for 10 minutes, then remove from the pan and cool completely on a wire rack.
Make the Glaze: Beat the glaze ingredients until smooth. Pour over the warm cake, allowing it to soak in. Add the second layer of glaze after 20 minutes.
This cake is a crowd-pleaser, with its soft texture and fresh citrusy zing.
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure all ingredients are at room temperature. This is crucial for proper emulsification. When creaming the butter and sugar, beat for the full 10 minutes until it is extremely pale and fluffy. This incorporates air, creating the cake’s structure. When adding the dry and wet ingredients, start and end with the flour mixture. Mix only until just combined after each addition to avoid over-developing the gluten, which leads to a tough cake. After pouring the batter into the prepared Bundt pan, tap it firmly on the counter to release any large air bubbles.
Serving Suggestions
This lemon pound cake is versatile. For a simple dessert, serve a slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch presentation, garnish with fresh berries, a sprig of mint, and a light dusting of powdered sugar. It also pairs wonderfully with a cup of Earl Grey tea or a glass of sweet dessert wine.
How-to Summary
In brief: Cream butter and sugar thoroughly. Alternate adding dry ingredients and buttermilk. Bake in a preheated oven, starting at a higher temperature before reducing it. Cool in the pan briefly before turning out. Prepare a simple glaze with confectioners’ sugar and lemon juice, applying it in two layers for maximum flavor and coverage.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, but for best results, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Why did my cake sink in the middle?
This is often due to underbaking, opening the oven door too early, or an incorrect oven temperature. Use an oven thermometer and test for doneness with a toothpick.
Can I make this cake in loaf pans?
Absolutely. Divide the batter between two standard loaf pans and reduce the baking time to 45-55 minutes, checking for doneness.
How should I store the glazed cake?
Store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap unglazed cake tightly and freeze for up to 3 months.
My glaze is too thin/thick. How can I fix it?
For a thicker glaze, add more confectioners’ sugar. For a thinner glaze, add more lemon juice, half a teaspoon at a time.
Common Mistakes to Avoid
- Using cold ingredients: This prevents proper creaming and can result in a dense cake.
- Overmixing the batter after adding the flour, which develops gluten and creates a tough texture.
- Not preparing the pan properly: Thoroughly grease and flour every crevice of the Bundt pan to ensure clean release.
- Glazing a hot cake: The first glaze should go on while the cake is warm, not piping hot, or it will melt and absorb unevenly.
Conclusion
This classic lemon pound cake, with its tender crumb and vibrant citrus glaze, is a timeless recipe worth mastering. By following the detailed steps and avoiding common pitfalls, you can create a stunning, crowd-pleasing dessert that balances rich butteriness with the bright, fresh flavor of lemon. It’s a reliable showstopper perfect for celebrations or a simple, sweet treat any day of the week.