Moist Lemon Pound Cake
User Reviews
4.9
Moist Lemon Pound Cake
Description
The Moist Lemon Pound Cake combines butter and shortening creamed with sugar until fluffy, into which eggs are added one at a time along with lemon juice, zest, and extract. The flour, baking powder, and salt are sifted and gently incorporated alternating with cream or milk to create a smooth batter. The cake is baked at 325°F in a prepared bundt pan, and tapping the pan removes air bubbles for even texture.
After baking, a lemon syrup made with powdered sugar and lemon juice is applied to the cake to enhance its moistness and lemon flavor. The cake is finished with a lemon icing that adds sweetness and tanginess on top, complementing the tender crumb and citrus notes.
This pound cake offers a dense but soft texture with a fragrant lemon profile, making it suitable for dessert or teatime serving. It can also be baked as a loaf by halving the recipe and adjusting baking time. Proper pan greasing using shortening and flour ensures easy release from the bundt mold.
Storage at room temperature with airtight cover keeps the cake fresh for 4-5 days. While refrigeration can extend shelf life, it may affect texture and flavor.
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup shortening room temperature
- 3 cups sugar
- 6 large egg 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
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
- Grease bundt pans thoroughly with shortening and flour to ensure easy release of the cake.
- When adding eggs, beat each just until the yellow disappears (about 30 seconds) to avoid overmixing.
- To bake in a 9x5 inch loaf pan, halve the recipe and bake for 45-60 minutes.
- Store the pound cake at room temperature in an airtight container for up to 4-5 days; refrigeration may change texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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