Best lemon pound cake ever…
Seriously, this is an amazing cake resulting in pound cake perfection!
With lemon zest, fresh lemon juice, butter and two kinds of sugar this glazed lemon pound cake is destined to be a crowd pleaser.
It is super moist with a rich dense buttery flavor. No double or triple death by chocolate required, as this is a timeless flavor and an old school classic.
The next time I make this to take to a party or event, I am thinking of doing this as mini Bundt cakes. Any Bundt cake large or small is a winner.
I LOVE that the recipe calls for 5 or 6 whole lemons! Lemons are an absolute must in our pantry and we have so many favorite recipes that call for them.
Ok let’s get to it shall we?
3 things you need to know before we get started:
- Make and bake cake. When mixing the cake the recipe requires you alternate between adding the flour mixture and the buttermilk mixture INTO the electric mixer bowl of creamed butter, sugar and eggs!
- Make Syrup mixture and drizzle over top of slightly cooled cake
- Make Glaze and spoon over top of cake to decorate
Start with 2 tablespoons of fresh lemon juice and 2 tablespoons of lemon zest. We have lemon juice drinkers in our house who drink it straight up so I hide this tiny jar in the back of the fridge!
Spray your Bundt pan with non-stick cooking spray and give it a good dust with flour.
The mixed batter ready to hit the oven.
The cake hot out of the oven!
Apply the syrup ( 1/3 cup water, 1/3 cup granulated sugar, 2 tablespoons of fresh lemon juice)
and the GLAZE (1 cup confectioners sugar, 2 tablespoons fresh lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon unsalted butter melted)
And finally you have your simple traditional old school 4lb lemon pound cake!
If you want to dress this up, it’s perfect served with fresh strawberries! You could even fill the middle with all fresh fruit if you want to make a statement and go all out!
Ok CONGRATULATE yourself and ENJOY!! This a classic cake recipe and worth the effort!
- 3 cups ALL PURPOSE FLOUR. Spoon the flour into your measuring cup and then level off. Do not scoop out with measuring cup.
- ½ teaspoon SALT
- ½ teaspoon BAKING SODA
- 2 sticks unsalted BUTTER, softened to room temp
- 2¼ cups of GRANULATED SUGAR
- 3 large EGGS
- 1 cup BUTTERMILK
- 2 tablespoons grated LEMON ZEST (5 lemons for entire recipe)
- 2 tablespoons FRESH LEMON JUICE
- ⅓ cup WATER
- ⅓ cup GRANULATED SUGAR
- 2 tablespoons fresh LEMON JUICE
- 1 cup CONFECTIONERS SUGAR
- 2 TABLESPOONS FRESH LEMON JUICE
- ½ teaspoon LEMON ZEST
- 1 teaspoon UNSALTED BUTTER (MELTED)
- Preheat oven to 325 and place oven rack in the middle position.
- Spray your Bundt pan (10 inch) with non stick cooking spray and dust with flour
- In large bowl mix together: FLOUR, BAKING SODA, SALT. Set aside
- In electric mixer (use paddle attachment) cream the BUTTER and SUGAR on medium speed until light (3-4 minutes). Scrap down the sides of your bowl and add eggs one at a time, mixing after each addition.
- In another bowl, combine: BUTTERMILK, LEMON JUICE, LEMON ZEST
- Using the low speed on your mixer bowl that contains the creamed butter/sugar and eggs do the following:
- beat in one quarter of the flour mixture and then one-third of the buttermilk mixture.
- beat in another one-quarter of the flour mixture and another third of the buttermilk mixture.
- beat in another one-quarter of the flour mixture and another third of the buttermilk mixture
- Add the remaining flour mixture and scrap down sides of the bowl.
- Pour into a 10 inch BUNDT pan and smooth with a rubber spatula
- Bake for 65 minutes or until a cake tester or toothpick comes out clean.
- Cool cake for 10 minutes on rack.
- MAKE AND ADD SYRUP
- Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice
- Invert cake onto a rack or table. You may want to put parchment paper underneath to catch the excess syrup.
- Slowly brush the hot syrup over the cake letting it soak in.
- After cake is cool add glaze.
- MAKE AND ADD GLAZE
- Combine confectioners sugar, lemon juice, lemon zest and melted butter in medium size bowl and mix with fork until smooth. This should produce a thick pourable glaze. You can adjust consistency by adding more confectioners sugar or lemon juice as necessary to obtain desired consistency.
- Spoon the glaze over the top letting it drip down the sides.