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Lemon Pound Cake with Lemon Glaze and Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 82 reviews
  • Author: Ivy
  • Prep Time: 25 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Lemon Pound Cake is a moist, tender, and flavorful dessert perfect for any occasion. Infused with fresh lemon zest and juice, the cake is baked to golden perfection, then brushed with a tangy lemon syrup and topped with a luscious lemon glaze. It yields 16 generous slices, making it ideal for gatherings or as a delightful treat to enjoy with tea or coffee.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup buttermilk (low-fat is fine)
  • 2 tablespoons (packed) grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup (2 sticks) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs

Lemon Syrup

  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 2 teaspoons fresh lemon juice

Lemon Glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Prepare Pans: Preheat the oven to 350°F (175°C) and position the oven rack in the middle. Spray two 8½ x 4½-in loaf pans with nonstick cooking spray, then line the long sides with parchment paper slings. Spray the parchment lightly with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside.
  3. Mix Wet Ingredients: In another bowl, whisk the buttermilk, grated lemon zest, and fresh lemon juice. Set aside.
  4. Cream Butter and Sugar: Using an electric mixer with a paddle attachment or beaters, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl.
  5. Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the bowl again to mix evenly.
  6. Combine Mixtures: On low mixer speed, alternately beat in the flour mixture and buttermilk mixture in portions: start with one-quarter of the flour, then one-third of the buttermilk, repeat with another quarter of flour, another third of buttermilk, and so on, finishing with the remaining flour. Scrape the sides and mix briefly to ensure a uniform batter.
  7. Fill Pans and Bake: Divide the thick batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 55 to 65 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
  8. Cool Cakes: Place the cakes on a cooling rack and let cool in the pans for 10 minutes. Run a knife along the unlined sides to loosen, then lift the cakes out with the parchment slings onto the rack, leaving parchment underneath. Cool for about 1 hour.
  9. Prepare Lemon Syrup: While the cakes cool, combine water and granulated sugar in a saucepan and bring to a boil. Remove from heat and stir in the lemon juice.
  10. Brush Syrup: Once cakes are cool, place on serving platters and gradually brush the warm syrup all over the cakes and sides, allowing it to soak in.
  11. Make Lemon Glaze: In a medium bowl, whisk confectioners' sugar and lemon juice until smooth. Adjust consistency by adding more sugar or lemon juice to reach a thick but pourable texture similar to molasses or honey.
  12. Glaze Cakes and Set: Spoon the glaze over the top of the cakes, letting it drip down the sides. Allow the cakes to sit for about one hour to let the glaze set before serving.

Notes

  • Using low-fat buttermilk is acceptable, but full-fat will yield a richer cake.
  • Lemon zest adds intense citrus flavor—use fresh lemons for the best aroma.
  • If parchment paper slings are not available, thoroughly grease the pans to prevent sticking.
  • The syrup and glaze enhance moisture and provide a bright lemon flavor, don't skip these steps.
  • Store leftover cake tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://ivysrecipes.com/lemon-pound-cake-with-lemon-glaze-and-syrup-recipe/