Moist Lemon Pound Cake
User Reviews
4.9
174 reviews
Excellent
Moist Lemon Pound Cake
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This moist lemon pound cake is infused with the perfect amount of lemon flavor, incredibly buttery, soft, tender and a basically lemon lovers dream come true!
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Ingredients
- 1 cup unsalted butter, softened (16 Tbsp.)
- 1/2 cup shortening, room temperature
- 3 cups sugar
- 6 large eggs, room temperature
- 2 Tbsp. lemon juice
- 1 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon extract
- 3 cups all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1 cup heavy cream, room temperature (or whole milk)
Lemon Syrup
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
Lemon Icing
- 1 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 Tbsp. heavy cream
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Instructions
- Preheat the oven to 325°F. Prepare the bundt pan: spray with a non-stick baking spray and sprinkle flour throughout the pan. Shake to coat, and discard any excess flour.
- In the bowl of a stand mixer fitted with a paddle attachement, cream the softened butter, shortening and sugar on medium speed for 5-7 minutes or until butter becomes noticeably lighter in color and fluffy.
- Meanwhile, sift together the flour, baking powder and salt. Set aside.
- Decrease mixture to low and beat in the eggs, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds). Add in the lemon juice, lemon zest and lemon extract.
- Gradually add the flour mixture alternately with the heavy cream or milk, beginning and ending with the flour mixture. Beat just until combined after each addition.
- Spoon batter into prepared bundt pan. Gently tap the pan 3-5 times on a work surface to release any air bubbles that may have developed. This will also insure that the batter fills every crevice of the pan.
- Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a wire rack. (Note: place a piece of parchment paper underneath for easy clean-up).
- Make the lemon syrup: in a microwave safe bowl, combine the powdered sugar and lemon juice. Stir to combine and microwave for 1 minute. Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
- Once cake is cooled, mix the ingredients together for the glaze and spoon it over the cake, allowing it to drip down the sides. Slice and enjoy!
Notes
- Bundt pan
- 9x5 inch loaf pan
- Another tried and true way to grease a bundt pan is to use shortening & flour: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
- When you add in each egg one at a time, mix just long enough for the yellow to disappear (about 30 seconds).
- Bundt pan size: I used a 10-15 cup cap Bundt pan
- To make in a 9x5 inch loaf pan, half the recipe and bake for 45-60 min.
- Storage: it's best kept at room temperature with an airtight cover for 4-5 days. It can be refrigerated to extend shelf life but it may distort taste and texture.
Nutrition Information
Show Details
Serving
1slice
Calories
590kcal
(30%)
Carbohydrates
78g
(26%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Trans Fat
2g
Cholesterol
139mg
(46%)
Sodium
310mg
(13%)
Potassium
88mg
(3%)
Fiber
1g
(4%)
Sugar
56g
(112%)
Vitamin A
788IU
(16%)
Vitamin C
5mg
(6%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 590kcal | 30% |
| Carbohydrates | 78g | 26% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 139mg | 46% |
| Sodium | 310mg | 13% |
| Potassium | 88mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 788IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
174 reviews
Excellent
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