Let me prepare you all for this moist lemon pound cake recipe I am about to post below. This recipe is a perfect pound cake that offers that sweet tang of lemon that makes your mouth water and keeps you reaching for another bite. This lemon pound cake is by far my favorite recipe to make using lemons. It is vibrant, and perfect for summer entertaining with friends and family.
I make this each and every year when the sun begins to shine brighter and the warmer days arrive. I seem to never get enough lemon in the spring and summer. It is like I crave everything from lemonade, lemon garlic shrimp (takes 10 minutes), and of course pound cakes, lemon bars and more. You would think I have a lemon tree growing in my back yard! The checkouts at the store probably think I am feeding a family of 10 for how many I buy!
Try my lemon blueberry muffins for a delightful way to kickstart your day!
- 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup 1 stick butter softened
- 1 cup sugar
- 1 cup powdered sugar
- 4 tbs lemon juice
- 2 eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice
Preheat oven to 350
Grease and flour a 6 cup bundt pan
In a bowl, add the flour, baking powder, and salt together.
In a separate bowl, add cream the butter, 1 cup of the sugar and mix well with a hand mixer. Keep mixer running at a low speed, add one egg at a time then vanilla.
Alternating and mixing after each addition, add the dry mixture to the butter mixture 1/4 cup of the lemon juice
Mix until just smooth.
Pour into the pan
And bake until the center has raised and when a toothpick is inserted into the center it comes out dry (about 30 to 45 minutes)
Meanwhile, make the glaze: In a small bowl, stir together the powdered sugar and 4 tbs lemon juice, 2 tablespoons at a time whisking between adding lemon juice
Allow to cool about pan 15 minutes and turn the cake out onto a plate.
Drizzle on glaze with a spoon and slice and serve
Tips for Making Perfect Lemon Pound Cake
Make sure each ingredient is room temperature. It really helps incorporate better and will give you that perfect pound cake you are aiming for. A good rule of thumb when it comes to baking is to always use room temperature ingredients when it comes to milk, eggs, etc.
Don’t Skip The Glaze
The glaze really helps lock in the moisture and adds in even more. When you pour it over your pound cake it helps soak in and gives that sweetness in each bite but also keeps it nice and moist.
Items I Used For Making the Lemon Pound Cake
I used this bundt cake pan, I love how it really dresses up the pound cake and makes for a stunning presentation. Then here are the plates that are similar to the ones I used to serve up this gorgeous cake.
Are you a fan of lemon desserts?