Lemon Pound Cake
User Reviews
5.0
126 reviews
Excellent
Lemon Pound Cake
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Glazed pound cake is tender, sweet, moist and full of lemon flavor. It's a delicious dessert to try for spring!
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Ingredients
For the cake:
- 1 1/2 cups all purpose flour (185 g)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter room temperature (113 g)
- 1/4 cup butter or shortening room temperature (50 g)
- 1 1/2 cups granulated sugar (300 g)
- 3 large eggs
- 3 tablespoons fresh lemon juice strained
- 1 tablespoon lemon zest
- 1/2 cup milk (120 ml)
For the glaze:
- 1 cup confectioners' sugar sifted (110 g)
- 2 tablespoons fresh lemon juice strained
- Lemon zest for garnish optional
Instructions
- Preheat oven to 350° F. Line a 5-inch by 9-inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer (or in a large bowl using a hand mixer), cream together butter, shortening and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Add lemon zest and lemon juice, and mix until combined, about 30 seconds.*
- With the mixer on low, add one third of the flour mixture followed by half of the milk. Repeat letting each ingredient mix until mostly combined. Finish by adding the last third of flour mixture and mix just until incorporated. Avoid over mixing.
- Pour cake batter into prepared loaf pan and bake for 55 to 60 minutes or until a toothpick inserted in the center of the pound cake comes out with little to no crumbs on it. Let cake cool for 10 minutes in the pan, then use the parchment paper to lift the pound cake out of the pan and cool completely on a wire rack.
- To make the glaze, whisk together confectioners' sugar and fresh lemon juice until no lumps remain and a drizzle consistency is reached. If necessary, add another teaspoon of lemon juice. Spoon glaze over the cooled pound cake and serve. Store covered at room temperature for 3 to 4 days.
Notes
- The batter may look slightly curdled after adding the lemon juice. That is okay! Quickly move on to the next step and the cake will turn out beautifully.
- The recipe calls for butter AND shortening. Yes, butter is a type of shortening and you can use all butter for this recipe, if desired.
- You can use Meyer lemons or standard lemons for this recipe.
- While you can use bottle lemon juice in a pinch, we highly recommend using fresh lemon juice for the best texture and flavor.
Nutrition Information
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Calories
386kcal
(19%)
Carbohydrates
57g
(19%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
74mg
(25%)
Sodium
142mg
(6%)
Potassium
69mg
(2%)
Fiber
0g
(0%)
Sugar
42g
(84%)
Vitamin A
375IU
(8%)
Vitamin C
3.7mg
(4%)
Calcium
31mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 74mg | 25% |
| Sodium | 142mg | 6% |
| Potassium | 69mg | 1% |
| Fiber | 0g | 0% |
| Sugar | 42g | 84% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 31mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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