Luscious Lemon Pound Cake

Recipe by Galley Wench
READY IN: 1hr 5mins




  • Preheat oven to 350°.
  • Grease 9 x 5-inch loaf pan with butter.
  • Dust pan with cake flour.
  • Mix together flour, baking powder and salt.
  • Melt butter, whisk thoroughly to reincorporate any separated milk solids.
  • In food processor or blender, process sugar and lemon zest until combined.
  • Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
  • With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
  • Transfer mixture to large bowl.
  • Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
  • Pour batter into prepared pan.
  • Bake for 15 minutes at 350°F.
  • Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
  • Cool in pan for 10 minutes.
  • Turn onto wire rack.
  • While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
  • Stir occasionally to dissolve sugar.
  • Reduce heat to low and simmer until thickened slightly, about 2 minutes.
  • With toothpick poke holes on all sides of cake.
  • Brush on Lemon Glaze.
  • Allow to cool at room temperature at least one hour before serving.