Lemon Pound Cake
User Reviews
5.0
3 reviews
Excellent
Lemon Pound Cake
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With a soft, buttery lemon flavor, this lemon pound cake requires no leavening agent and it bakes up moist and tender every time. The simple lemon glaze adds a touch of panache.
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Ingredients
- 3 lemons peeled, with a vegetable peeler, avoid white pith.
- 1½ cups granulated sugar
- ¾ cup unsalted butter
- 3 large eggs
- ¼ teaspoon iodized salt
- 1 teaspoon vanilla
- 1½ cups flour
- ½ cup milk
FOR LEMON GLAZE:
- 1 cup confectioners sugar sifted
- 1 tablespoons milk or half and half or cream
- 2 teaspoons lemon juice from the peeled lemons
Instructions
- Spray an 8"x4" loaf pan with vegetable spray and line with a piece of parchment paper. Set aside.
- Add 1½ cups granulated sugar to a food processor. Use a vegetable peeler to remove just the thin outer peel from 3 lemons. Add the peel to the food processor and reserve the fruit for the glaze.
- Pulse the sugar and lemon peel until there are no large pieces and the peel is completely incorporated into the sugar.
- Cut ¾ cup unsalted butter into chunks and add to the sugar and lemon mixture. Pulse until the mixture is smooth and creamy.
- Add 3 large eggs, one at a time, processing until smooth after each addition. Add 1 teaspoon vanilla and ¼ teaspoon iodized salt; pulse to combine.
- Transfer the butter and sugar mixture to a large mixing bowl. Using a hand mixer, alternate adding 1½ cups flour and ½ cup milk in 2-3 additions, blending after each addition, just until combined. Do not over mix.
- Pour the batter into the prepared loaf pan and transfer to a COLD OVEN; Set the oven temperature to 350° F and bake for 70-75 minutes or until a toothpick or cake tester comes out clean. Remove the cake from the oven and let it rest for 10 minutes in the pan, then transfer to a wire rack to cool completely.
FOR THE LEMON GLAZE:
- combine 1 cup confectioners sugar with 1 tablespoons milk and whisk until smooth. Add 2 teaspoons lemon juice and whisk again to combine. Taste and if you like more lemon flavor, add another 1-2 teaspoons of juice.
- Pour glaze over the lemon pound cake and spread with an offset spatula so the top is coated and drizzles down the sides. Let the glaze set, then slice for serving.
Notes
- When making the glaze, add the milk first and whisk completely BEFORE adding the lemon juice. Adding the milk and lemon juice together will curdle the milk.
- There will be leftover lemon not used in this recipe. I recommend juicing the lemon and storing in a resealable glass jar in the refrigerator to use for cocktails, seasoning vegetables or making a lemon vinaigrette.
Nutrition Information
Show Details
Calories
441.24kcal
(22%)
Carbohydrates
71.92g
(24%)
Protein
4.45g
(9%)
Fat
15.96g
(25%)
Saturated Fat
9.5g
(48%)
Polyunsaturated Fat
0.9g
Monounsaturated Fat
4.24g
Trans Fat
0.56g
Cholesterol
94.05mg
(31%)
Sodium
87.88mg
(4%)
Potassium
71.04mg
(2%)
Fiber
0.7g
(3%)
Sugar
56.9g
(114%)
Vitamin A
529.61IU
(11%)
Vitamin C
2.71mg
(3%)
Calcium
35.27mg
(4%)
Iron
1.18mg
(7%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 44124 kcal
% Daily Value*
| Calories | 441.24kcal | 22% |
| Carbohydrates | 71.92g | 24% |
| Protein | 4.45g | 9% |
| Fat | 15.96g | 25% |
| Saturated Fat | 9.5g | 48% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 4.24g | 21% |
| Trans Fat | 0.56g | 28% |
| Cholesterol | 94.05mg | 31% |
| Sodium | 87.88mg | 4% |
| Potassium | 71.04mg | 2% |
| Fiber | 0.7g | 3% |
| Sugar | 56.9g | 114% |
| Vitamin A | 529.61IU | 11% |
| Vitamin C | 2.71mg | 3% |
| Calcium | 35.27mg | 4% |
| Iron | 1.18mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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