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Lemon Pound Cake
Lemon Pound Cake
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
125 minutes
Luscious lemon pound cake with a perfect balance of tangy zest and sweet indulgence.
Ingredients:
  • For the lemon syrup:
  • 1/4 cup lemon juice, from about 1 lemon
  • For the cake:
  • 2 1/2 cups (350 g) bread flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1 3/4 cup granulated sugar
  • 1 cup (2 sticks) butter, room temperature
  • Zest from 3 lemons
  • 1/3 cup sour cream
  • 4 large eggs
  • 1 egg yolk
  • 1/2 cup granulated sugar
  • 1/4 cup lemon juice, about 1 lemon
  • 2 tablespoons water
  • For the icing:
  • 1 1/4 cups powdered sugar
  • 2 tablespoons lemon juice
Instructions:
  • Heat your oven to 325°F.
  • Prepare the pan by generously buttering the bottom and lining it with parchment paper so it forms a sling, extending up the long sides, leaving an overhang for easy removal of the loaf. Ensure the short sides are not covered by the parchment.
  • Combine dry ingredients: Mix flour, salt, and baking soda with a whisk until well combined. Set aside.
  • To make the batter, in a stand mixer with a paddle attachment, beat sugar, butter, and lemon zest on medium-high for 8 minutes. Pause to scrape the bowl. Add sour cream and beat for 1 minute, scraping halfway. Then add eggs one at a time, scraping between each addition. Mix in lemon juice for 1 minute, scraping halfway. Scrape down the bowl and add flour.
  • Mix the flour into the batter: Begin by adding the flour mixture to the stand mixer set on low speed. Mix for about 1 minute until the flour is just combined. Turn off the mixer, scrape the sides and bottom of the bowl, and gently fold to ensure all ingredients are well combined. The batter should be thick and velvety.
  • Pour the batter into the loaf pan and level the surface using a spatula. Bake for 1 hour and 35 minutes or until a skewer comes out clean when inserted into the cake's center.
  • Prepare the lemon soaking syrup by combining sugar, lemon juice, and water in a saucepan over medium-high heat. Bring to a low boil while stirring occasionally. The syrup is done when it turns transparent and clear, which should take around 5 minutes. Allow the syrup to cool before use.
  • After baking, let the cake cool in the pan for 10 minutes. Drizzle half of the lemon syrup over the warm cake, followed by the rest. Allow it to soak in for 15 minutes. Loosen the edges with a knife, then use the parchment sling to lift the cake onto a rack to cool.
  • Prepare the icing while the cake cools: Microwave the butter in a medium microwave-safe bowl for 10 to 20 seconds until melted, covering the bowl to prevent splatter. Combine the melted butter with powdered sugar and whisk in the lemon juice one tablespoon at a time.
  • To frost the cake, carefully drizzle the thick white icing over the fully cooled lemon pound cake. Gently spread the icing to cover the entire top. Slice and enjoy!

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