This lemon pound cake is perfumed with lemon zest, moist with tender crumbs. It is a crowd pleaser and looks so good to impress your guests.
Course Cake
Cuisine British
Keyword Lemon Pound Cake
Prep Time 15minutes
Cook Time 50minutes
Total Time 1hour5minutes
Servings 5people
Calories 285kcal
Author Muna Kenny
Ingredients
FOR THE LEMON POUND CAKE
1 ½cupall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
Pinchof salt
½cup+ 2 tablespoon unsalted butter at room temperaturedo not melt it
1cup+2 tablespoon sugar
3large eggs at room temperature
1teaspoonvanilla
2 tablespoonlemon juice
2 teaspoon lemon zest
½cupbuttermilk at room temperature
FOR THE GLAZE
1cupconfectioners' sugar
2tablespoonlemon juiceyou might need to add more
Instructions
MAKING THE LEMON POUND CAKE
Preheat oven to 350F/180C. Line a 9”x5” baking pan with parchment paper and keep aside. If the cakes you bake in your oven come out dry most of the time, preheat the oven to 325F/ 162C instead.
Sift the flour with baking powder, baking soda, and salt. Keep aside.
In a bowl, Add the butter and beat until light in color, this may take 2 minutes.
Add the sugar, lemon juice and lemon zest to the butter and beat for 3 to 4 minutes on medium speed.
Add the vanilla then add the egg one at a time, beat after each egg for few seconds.
Add half the flour to the previous mixture and beat for few seconds.
Add half the buttermilk and beat on medium for few seconds.
Repeat the previous two steps ending with the buttermilk and beat for few seconds.
Pour the batter in the previously prepared baking pan. Place the pan in the middle shelf of the oven and bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Remove the cake from the oven and place over the cooling rack while in the pan for 3 minutes.
Remove the cake from the pan and place on cooling rack to cool completely.
MAKING THE ICING
Gradually add the lemon juice the to confectioner’s sugar until you get a pourable but thick icing.
Pour the icing over the pound cake and let it set for 4 minutes before cutting the cake.
Notes
All ingredients should be at room temperature.
Do not overbeat the eggs but beat until combined with the butter and sugar.
Preheat oven. If your oven doesn’t prompt you when it reaches the required temperature, then give the oven 12 minutes to heat before baking the cake.
Do not open the oven door until 15 minutes have passed from baking.
The baking pan shouldn’t be bigger than 9”x5”.
Do not overbeat the batter.
Taste the lemon before using its juice, some lemons look good but have a bitter taste.
Do not pour the glaze over the cake while it’s warm or hot.