homemade-lemon-pound-cake-with-lemon
For the Cake
- 3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife, plus more for the pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 2-1/4 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk (low fat is fine)
- 2 tablespoons grated lemon zest, packed (note: you’ll need 4-5 large lemons for the entire recipe)
- 2 tablespoons fresh lemon juice
For the Syrup
- 1/3 cup water
- 1/3 cup granulated sugar
- 2 tablespoons fresh lemon juice
For the Glaze
- 1 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest, packed
- 1 teaspoon unsalted butter, melted
How to Make It
- Preheat the oven to 325°F and set an oven rack in the middle position.
- Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes.
- Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition.
- Scrape down the sides of the bowl again.
- In another bowl, combine the buttermilk, lemon zest and lemon juice.
- With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture.
- Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture.
- Finally, beat in the remaining flour mixture.
- Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
- Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula.
- Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
- Cool the cake in the pan for ten minutes on a rack.
- Meanwhile, make the syrup.
- Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
- Invert the warm cake onto a rack.
- Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze.
- Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed).
- Allow the cake to cool completely, about one hour.
- When the cake is cool, make the glaze.
- Combine the confectioners’ sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.
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