Ultimate Lemon Pound Cake

Submitted by Sydney Mike

"Here is another one of those 'triple lemon' pound cakes, & this recipe comes from the 2001 cookbook, Luscious Lemon Desserts. Be sure to read carefully both the ingredients list & directions before starting anything!"

 

• Ready In: 1hr 55mins
• Ingredients: 13
• Serves: 12

ingredients

• FOR THE CAKE

• 3 1⁄2 cups cake flour, sifted (NOT self-rising)
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 cups unsalted butter, room temperature
• 2 1⁄4 cups granulated sugar
• 6 large eggs
• 1 cup whole milk
• 1 tablespoon lemon zest, finely grated
• 1 teaspoon lemon extract
• 1 teaspoon pure vanilla extract

• FOR THE HOT SYRUP TOPPING

• 1⁄2 cup granulated sugar (Yes, this much more!)
• 2 teaspoons lemon zest, finely grated (Yes, this much more!)
• 1⁄2 cup lemon juice, freshly squeezed

directions

1. FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan.
2. Sift flour, baking powder & salt together TWICE.
3. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
4. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
5. Add the eggs, one at a time, beating well after each addition.
6. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
7. Stir in 1 tablespoon of the zest & both extracts.
8. Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean.
9. Remove from oven & let cool in the pan on a wire rack for 15 minutes.
10. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved.
11. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
12. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!

Reviews

[mdnrn0410]

I normally take short cuts in recipes, but I followed this one EXACTLY!! About 30 minutes into cooking the cake was cooking out of my pan. A normal size bundt pan is NOT large enough for this cake!!! I told myself to put it in my long loaf pan, but I didn't listen. It's still cooking, so I can't review it on taste. If you make it, make SURE your pan is big enough!

 

[tonya j.]

Very moist pound cake that comes out right each and every time.

 

[KristinV]

This makes a HUGE, moist pound cake with just the right amount of lemon! I had to make a few adjustments to make it vegan but it didn't effect it at all. Don't skip the Hot Syrup Topping, it really makes the cake. Made for May 09 Veg*n Recipe Swap!

 

[Nimz_]

Syd I made this as directed and the flavors were major lemon. The lemon hot syrup was very strong. The cake turned out a little dry for us, but when it was put all together the blend was very nice. I might cut back on the lemon juice in the topping next time. I did thicken it with 2 tsp. of cornstarch for personal preference. I didn't find that it made a HUGE cake though. Thanks for sharing. :)