Lemon Pound Cake

Submitted by carolinafan

"It is important (as with most cakes) to refrigerate overnight before serving. (A recipe I was honored to adopt; first posted by Mean Chef.)"

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 2 bundt cakes
• Serves: 24

ingredients

• 340.19 g unsalted butter, room temperature
• 709.77 ml granulated sugar
• 5 eggs
• 788.55 ml cake flour
• 2.46 ml baking powder
• 14.79 ml lemon zest
• 236.59 ml buttermilk, room temperature
• 59.14 ml lemon juice

• Glaze

• powdered sugar
• lemon juice

directions

1. Cream butter and sugar.
2. Add eggs one at a time mixing well after each addition.
3. Sift flour and baking powder together.
4. Mix buttermilk and lemon juice together.
5. Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
6. Add lemon zest and mix until just smooth.
7. Spray and flour 2 small bundt pans.
8. Bake at 350.
9. cool, dismount, wrap in plastic and refrigerate overnight.
10. Ice with glaze before serving.
11. Note baking time will vary depending on size of pans.
12. Cake is done when a tester comes out clean.

Reviews

[Akikobay]

Pound cakes have always been a point of difficulty for me, but this recipe was a winner. I waited until all my ingredients were room temp and then followed the instructions carefully. I used two loaf pans and baked until a wooden skewer came out without crumbs, but not completely dry. (I started checking at about 45 minutes.) The lemon flavor is present but not overbearing, and the cake is moist and buttery. We all liked the very simple glaze. The hardest part...keeping everybody's mitts off this until it gets to overnight in the refrigerator. Thanks for a wonderful recipe.

 

[Beth F.]

This is great. I thought it would be helpful to say I baked it in one large bundt pan for 65 to 70 mins at 350. Super!

 

[Renate]

Yum!!! Made this cake, just because it sounded delicious. And I was right. This turned out to be a great tasting, moist, pound cake. The lemon is not overwhelming, just enought to know its in there. I glazed one, the second one I cut in cubes and froze. But, I had to rescue it from the freezer within a day. Company came, I made a bitter sweet chocolate fondue and we dipped the cubes in the fondue. Needless to say, there were no leftovers of either version. I will make this again and soon.

 

[mellenj]

I have never been successful at baking pound cakes. My mom bakes them every week from old family recipes and they are superb. I wanted to give it one last try. This Recipe was Awesome! I used slightly more lemon juice in batter for zestier taste. Baked all batter in regular pound cake pan for 2 hours. 90 mins into baking I cut a square of foil. Cut an X in the middle. Placed it over top of the round tower of the cake pan so the crust would not brown further. Removed from oven when inserted butter knife came out clean. Every year for 14 years one of my company's customers gives us pound cakes at Christmas made by a poplular bakery. After tasting my cake, all of my co-workers confirmed that this receipe was better than the one from the popular bakery. I will be making smaller versions of this for Christmas presents this year!! Thanks to all of the tips from all of the reviews listed here...

 

[podapo]

Made this for a baby shower at work, was not let down, plate was bare when over.... Thanks MC