Lemon Pound Cake

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

Yield:
8 to 10 servings
Level:
Easy

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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    Tasty Cake 
     
    I made this as my 13 year old son liked Starbucks but commented that it was rather bland and only the "topping" was lemony. I added grated lemon rind to the batter, used parchment paper, and it was a traditional pound cake, only with a lemon flavor. I also did a glaze with confectioners sugar rather than granulated as I felt it would make the cake sticky on the outside, and rather messy. I worked out great - I will make it again as my son liked it. You just have to really like lemon to like it.
    I have never made a pound cake before, but the husband requested it for his birthday. This was amazingly good. The only thing I changed was the glaze. I added some confectioner's sugar to the mix to make it a little more noticeable. I also did't add the glaze util it was almost cool then let sit a little longer. Made some macerated strawberries to put on top. YUM!!
    I tried this recipe first time... I was looking for more of a lemony, sweeter cake. I followed the directions perfectly. It tastes more like a butter lemon cake and after a while I enjoyed the taste but would not recomend this to someone as a very lemony sweet cake. I prefer a confections glaze to the one recomended.
    Great recipe and super easy to follow. The outcome was delicious. The only think my husband said was that it lacked the real buttery-ness that pound cakes are supposed to have.  
     
    I added some lemon zest into the mix and topped with lemon curd instead of the glaze.
    this is a good recipe but too sour and salty. i would probably water down the lemon juice a little and that would also probably make it a little lighter too. it doesn't even near compare to star buck's, but its still good. i probably wouldn't recommend it but its not bad at all.
    It was good but very dense. My son loves the lemon pound cake from Starbucks but $3 per slice, once a week adds up! I wanted to make it at home to save some money. I'm not sure how they get it so light at Starbucks, but I guess that is why they charge so much! This was good but if you're looking for Starbucks' lemon pound cake...this isn't it!
    just wonderful!!! but i would recommend not using too much lemon or else its tooooo sour. 
    it was light but dense, but try, somehow, to get the lemon to go to the bottom of the cake aswell. I would definetly recommend this to one of my friends and I would recommend this to you, and don't forget any ingredients, and add them in at the last minute. it does not taste as good as if you added it a head of time. ;D
    If you like lemon this is the cake for you. Very easy to make. If you like things a little less tart you might want a light dusting of powder sugar although I did not chose to do this. I also added lemon zest to both the batter and the glaze.
    Best cake ever. I have a friend who has made this cake for years, but would not give anyone the recipe! Now I have it!!! Thank you!!
    I always like Gale Grand's recipes, but, having made this once before, I made a few changes after reading the reviews. I too added 8 ounces sour cream, an extra 1/2 cup sugar, and the zest of 1 lemon to the batter. I also added 3 Tablespoons poppy seeds. Yummy. As suggested by another review, I also lowered the oven temp to 325 F and baked it for 90 minutes, making this pound cake moist, delicious and a keeper! As for the GLAZE: 1 cup POWDERED sugar + 2 to 3 Tablespoons lemon juice is much better. Thanks for all the hints.
    I modified as well.... 2 cup flour, 2 cups sugar also 2 1/2 stick butter.Baked at 325 for 1. 15 min. my have been a little too long cause out layer dark but inside cake is moist. I glaze using real lemon zest. I'd recommend it ( A
    I ADORE anything Lemon and am always looking for a great Lemon Cake. This was not the answer to my quest! I am so very disappointed with the results of this recipe! The cake turned out gummy on the inside and dark, crusty and over cooked on the outside. The flavor was just not there either! Unfortunately, I will never make this cake again, and I still need to be on the lookout for a delicious Lemon Cake Recipe! Any suggestions?
    I made this cake last week after a friend bought one at a local grocery store and it was fabulous compared to the store bought one... having friends over tonight so I am aking it again!!
    This is an excellent recipe!!! I doubled the ingredients and used a bundt pan. I had excess batter so I put the rest of it in a small loaf pan. (made 2 cakes. It was very moist and lemony. I did add a teaspoon of pure lemon extract to the batter and to the icing. I used 2 cups of powdered sugar and 1/3 cup of lemon juice along with the teaspoon of lemon extract for the icing. DE-LISH!!!
    Question...has anyone baked this in a bundt pan? Any special directions? Does the recipe need to be doubled for a bundt pan?
    I agree with the other adjustments others have suggested. In fact, I doubled the recipe to bake in a large bundt pan. I prefer the sugar be in the same ratio as the flour. Also, I added a tablespoon of lemon zest (when I doubled the recipe) and 8 oz. sour cream to the batter. I baked this at 325 for 1.5 hours. The result was a lemony and utterly moist pound cake. The glaze I used was 2 cups powdered sugar, 2-3 tablespoons of milk, 2 teaspoons of lemon juice with a teaspoon of zest. Excellent!
    The only adjustments I make with this recipe are to add the zest of 1 lemon as I like the flavour that it imparts, giving the cake even more zing. I will often make this recipe for cupcakes and frost with a cream cheese and lemon frosting. I have never had any complaints - everyone wants the recipe and as long as you have your ingredients (especially eggs at room temperature, it is a no fail - no brainer!
    I love Gale Gand! All her recipes I've tried have been winners.
    This recipe is perfect, moist and fluffy based on a few modifications: 
     
    1. The ratio of flour to sugar should be 1:1, in this case add 1/2 cup of sugar to the batter. The consistency is much better this way plus the dough is sweeter as well. Make sure you really cream the butter and sugar together, it makes a difference!  
    2. Make sure your eggs are room temperature! You can speed this process up by putting four cold eggs in warm water for 10 minutes.  
    3. Instead of making a baker's sugar glaze try a confectioner's sugar glaze. Take 1/3 cup of freshly squeezed lemon juice and mix it with confectioner's sugar until you reach the desired consistency. I recommend a deep white/still runny consistency as the glaze will harden and make the cake so much yummier. Reminds me of "Zitronenkuchen" from Germany. Mh :)
    Whatever you do, don't put 1/3 of a cup of lemon juice in the glaze. I tried to offset the tartness by adding 2 cups of sugar, but it is still really, really tart. So sad....was trying to recreate the lemon pound cake at Starbucks....
    I found the consistancy of this cake to be good, but I have to agree with the other reviewer - I think it could use some more sugar. I did NOT find it to be dry and I followed the directions to a T. My personal preference is for a more icing like drizzle over the top of the cake, but the glaze directions provided offers something that doesn't harden up with time.
     Next time I'll be using confectioners sugar for the 'icing', increasing the amount of sugar in the batter and keeping my cooking temp at 325 (lowered from 350 degrees due to using glass cookware).
     P.S. You get what you pay for - imitation vanilla is nowhere near the same as pure vanilla extract....yick!
    This cake is terrible! I can't believe anyone likes it. It tastes like dry cornbread. The glaze would be good if you add more sugar. I am throwing it away. WHAT A WASTE!
    It was so good! The cake was so moist and glaze really added a nice flavor. I couldn't help myself and had to have some while it was still warm! Will be making this again!!!
    I've made this pound cake several times and I change it up a little bit every time. ALWAYS use fresh lemons, you can tell the difference. I also replace the vanilla with lemon extract for an extra lemony flavor. I find the cake really moist but just a little bitter, as is--even with the glaze, so I make a second glaze with 3 tbsp of fresh lemon juice and about 1/3-1/2 cup powdered sugar and I drizzle it over the cake while still warm and after the first glaze has been applied. It got a big thumbs up from everyone who had a slice.
    I made this cake last night. I used powdered sugar for the glaze and it came out rather thin, but soaked in nicely to the cake and gave it a tart bite that we both really enjoyed. Next time, I will add a little more lemon juice to the batter and add blueberries as one of the other reviewers did. And I will leave off the glaze. Oh,and my cake was done in an hour, not 65 to 75 min.
    This is a nice light lemony cake. I used 4 lemons to equal the juice quantities needed. I added a dusting of powdered sugar to the top before serving to improve the appearance. My husband, who professes to not like lemon, thought it was pretty good too. Overall, it is a really tasty, moist, lemon cake that I will make again.
    I am a beginner as a baker and this was the second cake i made...it came out fantastic...it tastes and smells fantastic...I only have one question from professionals.... I buttered my dish and did not put wax paper in my pan and the bottom of my cake came out much darker than the top. do u guys think it is because of not using the wax paper or anything else?
    I've made this several times by skipping the glaze and adding a cup of blueberries to the batter. It's excellent - definitely a keeper.
    Nice and dense. beautifully buttery. Very easy to make. With about a tablespoon of lemon added it came out exactly the way I like it, with just a bit of tartness. Great recipe I've bookmarked to use over and over. Going to try it with some raspberries in the batter next.
    I did't understand the concept with the glaze. I was aiming toward the bakery kinda cinnamon roll glaze. I was dissatified with the glaze but other than that the cake was excellent. It definetly had a lot of body to it. I would make this again!
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