Lemons are a staple fruit in our culture. We use them to flavor our water, and even for desserts. One of the best desserts ever is lemon pound cake. Lemon pound cake is a great social gathering dessert but also can be made as a sweet after dinner family treat.
There are a few prep steps before making this recipe. To start, gather your ingredients and prep your loaf pan for the oven. After putting in your oven rack, preheat your oven to 350 degrees. You’re then going to butter and line the pan with parchment paper. When buttering, do not be stingy. This is a necessary step to get the loaf of pound cake from the container prior to adding your glaze.
Your next step is grating the lemon for zest. If you don’t own a microplane, use the smallest holes on your standard cheese grater. You’re going to zest two lemons into a bowl, followed by two sticks of unsalted butter and one cup of sugar. Make sure your butter is room temperature. If you forget to soften your butter beforehand, simply heat a glass of water, pour out the water, and place the cup faced down over the stick of butter to soften it quickly. After the ingredients are added, mix for five minutes on high using an electric mixer.
Adding one at a time, you’re going to add three eggs into your mixture. Mixing for two more minutes should make the batter light and fluffy. In a separate bowl, add 1 and 3/4 cups of flour, 1 and ½ teaspoons of baking powder, and a half teaspoon of salt. Whisk these ingredients together well before adding half of the dry ingredients into your sweet mixture. You’re going to add half of the mixture at a time in order to evenly distribute the ingredients with your electric mixer. This time, your mixture is going to be on the lowest setting.
Before adding the second half of the dry ingredients, be sure to add six tablespoons of milk. Keep in mind, over mixing flour once it is added will create gluten, which will make the final loaf hard. Scrape the bowl mixture with a spatula into the previously buttered pan. After smoothing the top of the batter, place the loaf into the oven. Lemon pound cake takes between 45 and 55 minutes to bake, so at the halfway point, turn your cake. When your toothpick or cake tester comes out clean after sticking it into the middle, your cake is finished.
While your cake is still in the oven, you’re going to make your glaze. The last lemon from the recipe is going to be peeled with a vegetable peeler before cutting the peels into very thin strips on your cutting board. After setting your sliced peels to the side, take the previously zested lemons, half them, and squeeze the juice from them. They should make around a half cup of lemon juice. Add one and a half cups of powdered sugar to the lemon juice and peels.
After the cake fully cools, poke about fifteen holes evenly throughout the cake and add the third lemon’s juice. After loosening the edges of the cake, remove from the pan and pour glaze over the entire loaf. After letting the glaze set for 10 minutes, slice, and enjoy.
This sweet and sour lemon pound cake will be a hit for whoever gets to eat a slice. Whether served alone or with a dollop of whipped cream, this is the perfect year-round dessert.