Lemon Pound Cake

Recipe courtesy Gale Gand

Show: Sweet DreamsEpisode: Mother's Day Masterpieces

Rated: 4 stars out of 5Rate itRead users' reviews (54)

RECIPE
COMMENTS & REVIEWS(54)

Cook Time:
1 hr 15 min
Level:
Easy
Yield:
8 to 10 servings

Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 1 hr 15 min
Total:: 1 hr 50 min

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Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened at room temperature
1 cup sugar, plus 1/3 cup
4 eggs
2 teaspoons pure vanilla extract
1/4 cup lemon juice, plus 1/3 cup

Directions

Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.

Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.

Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.

Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.

When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.

Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.

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Comments & Reviews

recipe Lemon Pound Cake
Amy Moseley, VA 11-17-2009
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This is NOT a pound Cake
Rated: 1 stars out of 5

It is a loaf of bread and not even a very good one. The glaze is extremely sour.
recipe Lemon Pound Cake
Pam Golden, CO 05-10-2009
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Excellent for Mother's Day Dessert
Rated: 4 stars out of 5

I made this recipe for Mother's Day Dessert because my mother loves lemon anything. So I made this recipe (65 minutes was... too long at 400 degrees) and served it with fresh strawberries and whipped cream. It was a real hit. The leftovers will be enjoyed with cream cheese and coffee in the morning. Read more
recipe Lemon Pound Cake
JULIE CHARLOTTE, NC 04-16-2009
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Great Cake
Rated: 5 stars out of 5

Not too sweet / not too sour / not real heavy, like most pound cakes. I had to threaten my son so he would not eat the whole... cake; in one setting. The only thing I changed was the glazed: I used 1 1/2 cup of confectioner sugar and 2 table spoons of lemon juice. Also, I made a syrup and poured it over the bottom of the cake before I removed it from the bunt cake pan - I made the syrup with a half cup of sugar and half cup of mountain dew.Read more
recipe Lemon Pound Cake
Larkin Williamsburg, VA 04-01-2009
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Very good cake
Rated: 4 stars out of 5

I had a bunch of lemons and needed to use them up. I have never made a pound cake before and found this to be very lemony and... wonderful! I added some blueberries dusted in flour but they went to the bottom of the bread. I might try that part again. I loved the added moistness that came with the glaze and next time might flip[ it over and add some to the bottom of the cake so make it even more moist. I will be making this cake again this weekend for both a brunch and an Easter party I am going to!Read more
recipe Lemon Pound Cake
Margarita los angeles, CA 03-22-2009
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Great cake!!!!!
Rated: 5 stars out of 5

This was my first time making and eating pound cake and i loved it. It was easy and very lemony which i loved i used limes... because i didnt have lemons and it was great very moist.Read more
recipe Lemon Pound Cake
Danielle Indianapolis, IN 02-13-2009
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So Simple
Rated: 5 stars out of 5

I made this cake for dinner with my soon-to-be inlaws. The cake was so easy to make. However, I only had it in the oven for... 52 minutes and it was done. I also made a homemade raspberry sauce with framboise liquor to go on top in addition to the lemon glaze. I thought the cake needed another dimension of flavor. I didn't want it to be overpowered with lemon as we had lemon pasta chicken for dinner. The raspberry sauce (which can be found on this site) was a great addition to this cake! I'm very pleased with the finished product.Read more