Ultimate Lemon Pound Cake

Recipe by Sydney Mike
READY IN: 1hr 55mins




  • 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.
  • Sift flour, baking powder & salt together TWICE.
  • In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy.
  • Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour.
  • Stir in 1 tablespoon of the zest & both extracts.
  • 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.
  • Remove from oven & let cool in the pan on a wire rack for 15 minutes.
  • 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.
  • Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake.
  • Let brushed cake cool to room temperature, then cut into wedges & ENJOY!