Lemon Pound Cake Recipe
Prep Time: 25 minutes
Cook Time: 55 minutes
Servings: 8 to 10
- 3 cups flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 eggs
- ¾ cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest and juice of one large lemon, divided
- Preheat oven to 325°F. Grease a 12” cake or bunt pan, lightly coat with flour, tap out excess.
- In a medium-sized bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, combine butter and sugar, beating with an electric mixer at medium speed for one minute, or until light and creamy. Add eggs one at a time to the mixture, beating well after each addition.
- Gradually add in portions of the dry mixture and buttermilk until batter is well mixed. Stir in vanilla extract, almond extract, finely chopped lemon zest and 3 tablespoons lemon juice. Mix just until combined.
- Spread the batter evenly into your prepared cake pan and bake 55 to 60 minutes, or until a toothpick inserted into cake’s center comes out clean.
- Let cool for 10 minutes, then remove from pan. Brush the warm cake liberally with Lemon Glaze.
- Once coated, let cool completely on wire rack. Drizzle your cake with Lemon Glaze (instructions below) then serve with sweetened whipped cream.
- ½ cup granulated sugar
- ½ cup water Juice and peel of one large lemon (plus reserved juice and zest from cake batter)
- 1 cup powdered sugar
- Combine sugar, water, lemon juice and peel in a medium saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, stirring occasionally. Remove and discard lemon peel.
- When your syrup is ready, place the cake and cooling rack on a rimmed baking sheet to simplify cleanup. With a large culinary brush, generously coat your warm cake with the syrup, letting it drip over the sides of the cake. Set aside 3 tablespoons syrup to prepare the Lemon Glaze.
- To make your glaze, combine 1 cup powdered sugar and remaining lemon syrup in a medium-size bowl, then drizzle it over the cooled cake