Delicate Lemon Pound Cake Recipes

LEMON POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper "slings" and spray lightly with nonstick cooking spray again.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
• Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
• Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
• When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• When the cakes are cool, carefully transfer them to serving platters.
• Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
• To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 4 to 5 large lemons for the entire recipe.
• Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

LEMON POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F, generously mist a 10-cup bundt pan with non-stick spray, and dust with flour.
• In a large bowl with an electric mixer, cream the butter and sugar together on medium-high speed until pale and fluffy (about 5 minutes).
• Beat in the eggs, one at a time, until incorporated.
• Scrape the bottom and sides of the mixing bowl with a silicone spatula, then add the lemon extract, lemon zest, and lemon juice, mixing on medium speed until smooth.
• Add the flour and salt, mixing on medium speed until just barely incorporated.
• Transfer the batter to the prepared pan, and bake for 75 to 85 minutes, or until a bamboo skewer inserted in the thickest part of a cake comes out clean or with a few moist crumbs.
• Cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
• Dust with powdered sugar, for garnish

LEMON LOVER'S POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.