Homemade Lemon Pound Cake with Lemon Glaze
There’s something undeniably comforting about a homemade lemon pound cake. Its bright, sunny flavor is like a slice of summer any time of the year. This cake, with its tender crumb and punchy lemon glaze, promises to lift spirits and satisfy those dessert cravings.
The key to its delightful texture and flavor is the combination of fresh lemon zest and juice, which infuse the cake with their natural zing. Perfect for afternoon tea, a special brunch, or a sweet ending to any meal, this lemon pound cake is a joy to bake and even more delightful to eat.
Crafting this cake from scratch is a wonderful way to indulge in the pleasures of home baking. The process is a sensory experience: the fragrance of lemon zest, the fluffy peaks of creamed butter and sugar, and the golden rise of the cake as it bakes.
Every step, from preparing the batter to brushing on the syrup and drizzling the glaze, is a labor of love. The final product not only tastes wonderful but also brings the satisfaction of creating something beautiful and delicious. Let’s get started with the recipe.
Ingredients:
For the Cake:
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off, 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 (from 4-5 large lemons)
- 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
- 1 teaspoon unsalted butter, melted
Directions:
- Preparation: Preheat the oven to 325°F (163°C). Spray a 10-inch bundt pan with non-stick cooking spray and dust it with flour.
- Make the Cake Batter:
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
- In a separate bowl, mix buttermilk, lemon zest, and lemon juice.
- Alternately add the flour mixture and buttermilk mixture to the creamed butter, starting and ending with the flour mixture. Mix until just combined.
- Bake the Cake: Spoon the batter into the prepared bundt pan and smooth the top with a spatula. Bake for about 1 hour and 5 minutes, or until a cake tester comes out clean. Cool the cake in the pan for 10 minutes.
- Make the Syrup: While the cake cools, combine water and sugar in a small saucepan and bring to a boil. Remove from heat and stir in the lemon juice. Invert the cake onto a rack over parchment paper; brush the warm cake with syrup, allowing it to absorb.
- Glaze the Cake: Allow the cake to cool completely. For the glaze, mix confectioners’ sugar, lemon juice, lemon zest, and melted butter until smooth. Adjust consistency with more sugar or lemon juice if needed. Drizzle over the cooled cake.