Ingredients for Luscious Lemon Pound Cake
- 1 cup (2 sticks) unsalted butter
- Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar (for glaze)
- 1 teaspoon lemon zest (for glaze)
- Fresh Lemon Juice
- 4 large eggs
- Vanilla Extract
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How to Make Luscious Lemon Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Whisk together 2 1/2 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in a medium bowl. Set aside.
- Melt 1 cup (2 sticks) unsalted butter and whisk until smooth. Set aside.
- In a food processor, combine 2 cups granulated sugar and 1 tablespoon lemon zest until finely combined. Add 1/2 cup fresh lemon juice, 4 large eggs, and 1 teaspoon vanilla extract. Process until well blended.
- With the food processor running, slowly pour in the melted butter through the feed tube until incorporated.
- Gently fold the dry ingredients into the wet ingredients in three additions, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and bake for 15 minutes at 350°F (175°C).
- Reduce oven temperature to 325°F (165°C) and continue baking for another 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small saucepan, combine 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, and 1 teaspoon lemon zest. Bring to a boil over medium heat, stirring until sugar dissolves.
- Reduce heat to low and simmer for 2 minutes, or until slightly thickened.
- Once the cake is completely cool, poke holes all over the top with a toothpick.
- Drizzle the lemon glaze evenly over the cake.
- Let the cake cool completely at room temperature (at least 1 hour) before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
177g
Fat
81g
Carbs
21g
