Old-Fashioned Lemon Pound Cake
- Desserts
Description
This traditional lemon pound cake has homestead roots and is made the classic way, with no baking powder and no baking soda.
Instead, it relies on eggs and the creaming method to give the cake its lift. The result is a fine, dense, buttery crumb that feels just right for a true pound cake.
It's moist, packed with lemon flavor, and perfect for a quick snack in the morning or as an afternoon treat. My kids love eating it for breakfast.
Ingredients
- 1 cup Butter, soft
- 1 2/3 cups White Sugar
- 5 Large Eggs, room temperature
- 1/2 cup Lemon juice, about 2 lemons
- 2 Tablespoons Lemon Zest
- 1/2 cup Heavy Cream or Buttermilk
- 2 cups Cake Flour
Lemon Syrup
- 1/4 cup White Sugar
- 1/4 cup Water
- 1 Tablespoon Lemon Zest
Lemon Glaze
- 1 cup Powdered Sugar
- 1/4 cup Lemon Juice, 1 lemon
- 1 Tablespoon Lemon zest, optional
Instructions
1. In a large bowl or the bowl of a stand mixer, beat the softened butter and sugar until light and fluffy, 4-7 minutes.
2. Add eggs one at a time, making sure to mix after each egg.
3. Add the lemon zest and lemon juice. Mix and add the cream. Mix until the batter is smooth.
4. Sift in the cake flour, gently fold or mix in by hand. Do not overmix.
5. Line a 9 x 5-inch loaf pan with parchment paper, and pour in your batter. Smooth the top.
6. Bake until a toothpick inserted comes out with moist crumbs. Takes about 1 hour and 55 minutes. Do not over-bake.
7. As the cake is baking, make the lemon glaze and lemon syrup.
8. Remove from the oven, pour or brush lemon syrup over the top. Let the cake cool, remove from the pan, and pour the lemon glaze over the top of the pound cake.
9. Garnish with lemon zest, candied lemon peel, or candied lemon slices.
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