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Lemon Pound Cake with Lemon Syrup and Glaze Recipe

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4.3 from 12 reviews

This bright and sunny lemon pound cake is packed with fresh lemon zest and juice, yielding a moist and tender crumb. Baked to golden perfection and finished with a lemon syrup soak and a glossy lemon glaze, it offers a perfect balance of sweet and tangy flavors in every slice. Perfect for gatherings or an afternoon treat, this cake is sure to delight lemon lovers.

  • Total Time: 1 hour 25 minutes plus 1 hour cooling time
  • Yield: Two 8½ x 4½-inch loaves, about 16 servings

Ingredients

For the Cake

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (low-fat is fine)
  • 2 tablespoons (packed) grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 sticks (1 cup) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

For the Syrup

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

For the Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare Oven and Pans: Preheat the oven to 350°F and arrange the oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper slings and spray the parchment lightly to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Mix Wet Ingredients (excluding butter and sugar): In another bowl, whisk the buttermilk, lemon zest, and lemon juice together. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, beat the softened butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl sides.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape the bowl sides after all eggs are added.
  6. Combine Dry and Wet Ingredients: With the mixer on low speed, alternate adding the flour mixture and buttermilk mixture in portions: add one-quarter of the flour, then one-third of the buttermilk, repeating until all ingredients are incorporated. Finish with the last portion of flour mixture. Scrape the sides and mix briefly to ensure even incorporation.
  7. Fill Pans and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a rubber spatula. Bake for 55 to 65 minutes until the tops are golden and a toothpick inserted comes out clean.
  8. Cool Cakes: Set the pans on a cooling rack and cool for 10 minutes. Run a knife along unlined pan sides, then use parchment slings to lift cakes out onto the rack with parchment underneath. Cool for about 1 hour.
  9. Make Syrup: Combine water and sugar in a saucepan and bring to a boil. Remove from heat and stir in lemon juice.
  10. Brush Cakes with Syrup: Carefully brush the warm syrup over the cakes, including sides, letting it soak in gradually.
  11. Prepare Glaze: Whisk confectioners' sugar and lemon juice in a medium bowl to form a thick but pourable glaze, adjusting consistency as needed.
  12. Glaze Cakes: Spoon the glaze over the top of the cakes, allowing it to drip over the sides. Let the cakes sit for about 1 hour to set the glaze before serving.

Notes

  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon lemon juice or white vinegar to 1 cup milk and letting it sit for 5 minutes.
  • You will need about 4 to 5 large lemons to get enough zest and juice for the recipe.
  • The cakes can be made up to one day ahead and stored in an airtight container at room temperature.
  • For freezing, omit the glaze and add the syrup before freezing. Wrap cooled cakes twice with foil or freezer wrap, freeze up to 3 months, and thaw overnight before glazing.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/lemon-pound-cake-with-lemon-syrup-and-glaze-recipe/