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How to Make Lemon Pound Cake

This lemon pound cake is a dessert made just for you. The recipe combines both lemon zest and lime juice into the batter, giving the cake a lovely lemon flavor. But the real magic happens after baking – the cake is drizzled with lemon syrup and then drizzled with a sour lemon glaze, providing a passionate lemon flavor after every bite.

How to Make Lemon Pound Cake


[Pound Cake] for an 8-inch x 4-inch loaf (or 1.5 QT)
• Sugar 8.5 oz | 240 g (1 1/5 US cup)
• Salt 3/4 teaspoon
• Lemon peel from 2 lemons
• Unsalted Butter (to soften) 8 oz | 226 g (2 US sticks)
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g (2 US cups)
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g (3/4 US cup)
• Honey 1 oz | 30 g (1.5 tablespoons)
• Vanilla extract 1/2 teaspoon
• Lemon juice 1 oz | 30 g (2 tablespoons)

• Water 3 oz | 85 g (1/3 US cup)
• Lemon juice 1 oz | 30 g (2 tablespoons)
• Sand sugar 2 oz | 56 g (1/4 US cup)
[Lemon tea]
• Powdered sugar 5 oz | 142 g (1 1/6 US cup)
• Lemon juice 1 Tbsp + 2 tsp


Step 1.

Preheat oven to 350°F and center oven rack. Spray two 8½ x 4½ inch pans with nonstick cooking spray. Line the long sides of the pan with parchment “hangers” and spray again with non-stick spray.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest, and lime juice. Set aside.
In the bowl of an electric mixer fitted with a whisk (or whisk), beat the buttercream and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then crack the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.

Step 2.

With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in a quarter of the flour, then a third of the buttermilk mixture. Repeat with the remaining quarter of the flour and buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl and mix quickly to make sure all ingredients are well combined.
Divide the thick dough into the prepared pan and smooth with a rubber spatula. Bake for 55 to 65 minutes or until top is golden and test strip comes out clean.

Step 3.

Place the cake on a cooling rack and let cool in the pan for 10 minutes. Carefully run a knife along the unlined sides of the pan to remove the cake from the pan. Using the parchment wire, lift the cake out of the pan and place it on a rack, leaving the parchment in place underneath the cake. Let cool for about 1 hour.
When the cake is almost cooled, make the syrup. Combine water and sugar in a pot and bring to a boil. Turn off the heat and stir in the lemon juice.

Step 4.

When the cakes cool, carefully transfer them to a serving plate.
Gradually spread the warm syrup all over the cake, including the sides, letting the syrup soak in as you go.
To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more sugar or confectioner’s lime juice as needed to create a thick but pourable glaze (it should be a little thicker than you think, in terms of molasses or honey consistency). Spoon the yeast over the top of the cake, letting it run down the sides. Let the cake sit for about an hour for the glaze to harden before serving.
Note: If you want to make your own buttermilk, check out the easy method here.
Note: You will need 4 to 5 large lemons for the entire recipe.

How to Make Lemon Pound Cake

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