Lemon Pound Cake Recipe

I have always loved lemon desserts. The flavor is bright and fresh. It almost hides the notion that it is not always healthy for you. Lemon is a great flavor and pairs so well with other flavors like berries, creams, and even dark chocolate. Today I’m going to show you my favorite lemon pound cake recipe.

Lemon Pound Cake Recipe

One of my guilty pleasures when I’m out of the house is getting a slice of lemon pound cake from Starbucks with my coffee. My daughter now enjoys splitting these with me. This recipe is great to serve with brunch or tea. You could bake these up into small loaves and give them away as gifts.

What will you need for tools:

  • A standard-sized loaf pan. You could also opt for mini loaves if you want to give some away. Keep in mind they will take less time to bake.
  • Mixing Bowls. I prefer glass because they have multi-uses in the kitchen especially if you need to double boil.
  • Pastry Brush for the syrup!

It is very important that you take time to let this cake cool before adding the syrup and the glaze. Cooling properly will allow the syrup to penetrate and absorb fully. When it comes to the glazes, a hot cake will melt the frosting. That is not a pretty sight.

Lemon Pound Cake Recipe

Delicious lemon pound cake with a lemon glaze icing.
Prep Time 15 mins
Cook Time 50 mins
Servings 12

Ingredients
  

Bread

  • 1 3/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 tbs Fresh Lemon Juice
  • 1 tbs Fresh Grated Lemon Zest
  • 1 cup White Granulated Sugar
  • 1 cup Room Temperature Unsalted Butter
  • 5 large Eggs at Room Temperature

Lemon Syrup

  • 1/4 cup White Granulated Sugar
  • 1/4 cup Fresh Squeezed Lemon Juice

Lemon Glaze Icing

  • 1/2 cup Sifted Confectioner's Sugar
  • 1 tsp Fresh Squeezed Lemon Juice
  • 1 tbs Whole Milk
  • 1 tsp Freshly Grated Lemon Zest

Instructions
 

Bread

  • Preheat Oven to 325 degrees
  • Butter and flour a single loaf pan (roughly 8×4)
  • Cream together sugar and butter in a large bowl
  • Gradually add in each egg and mix
  • Add in lemon juice and zest and mix
  • Sift in flour, baking powder, and salt then mix
  • Add into butter and floured loaf pan
  • Bake at 325 for 60-70 minutes until fork or toothpick comes out clean
  • Place on a cooling rack for 10 minutes

Syrup

  • Heat lemon juice and sugar in a small pot on a medium heat until sugar is dissolved
  • After bread has cooled for 10 minutes, brush syrup over the top of the bread.

Icing

  • Sift confectioner's sugar into a small bowl and add the milk
  • Stir and add in lemon juice and zest
  • Pour and glaze over the top of cooled loaf and enjoy!

This recipe is just delicious. Make sure you subscribe to see what I did with my left over pound cake. Here’s a hint: It is decadent and bring brunch to a whole new level!

Speaking of brunch, have you checked out this centerpiece?