Lemon Pound Cake
User Reviews
5
Lemon Pound Cake
Description
Lemon Pound Cake uses a blend of butter and shortening for a moist and dense texture, balanced by the brightness of fresh lemon juice and zest in the batter. The cake is baked in a loaf pan until a clean toothpick test confirms doneness, and then topped with a sifted confectioners' sugar lemon glaze that adds a sweet, tangy finish. The method mixes wet and dry ingredients carefully to avoid over mixing, preserving a fine crumb.
The flavor is rich from the butter but also lifted by the tartness of lemon. The glaze adds extra citrus notes and a delicate sweetness. The pound cake cuts into thick slices that hold shape well, making it a reliable choice for serving at gatherings or as a tea time treat.
Fresh lemon juice is recommended for the best flavor and texture, as the batter may appear slightly curdled after its addition but will bake into a smooth crumb. Butter and shortening can be fully substituted with all butter if preferred. Baking times vary, so testing the center near the end of baking is suggested to avoid over or underbaking.
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 butter room temperature (113 g, unsalted
- 1/4 cup butter room temperature (50 g, or shortening
- 1 1/2 cups granulated sugar (300 g)
- 3 egg large
- 3 tablespoons lemon juice strained, fresh
- 1 tablespoon lemon zest
- 1/2 cup milk (120 ml)
For the glaze:
- 1 cup confectioners' sugar sifted (110 g)
- 2 tablespoons lemon juice strained, fresh
- lemon optional, zest, for garnish
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; this is normal and does not affect the final cake texture.
- Butter and shortening provide moisture and structure, but you can use all butter instead if preferred.
- Using fresh lemon juice is best for flavor and texture; bottled juice can be substituted but may change results.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
