The Yummiest Lemon Pound Cake

I am currently having a lemon cake moment.  With spring here, I have been craving desserts that taste lighter and tangier than my usual chocolate go-to recipes.

Lemon cake takes me back. My mom used to make one when I was growing up called Lemon Delight.  The key ingredients in the recipe were a box of yellow cake mix mixed with a box of lemon Jell-0.  When the cake was baked (and still warm), I would help her poke holes in the top of the cake and drizzle with lemon juice and powdered sugar syrup.

The Best Lemon Pound Cake

These days, I’m a bit obsessed with another lemon cake: Ina Garten’s Lemon Pound Cake. This cake is similar to my mom’s, but it’s denser with a more traditional pound cake texture. And you can’t beat the buttery, lemony taste of this lemon cake (even without the syrup drizzle).  And of course, the real critics in my house — my kids — let me know that it was their favorite and that I should “make it all the time.”

With the warm weather comes barbecues and beach dinners. And this lemon cake is ready!  It can be made in advance, and it travels well.

A Few Tips For Making This Cake:

This cake recipe is pretty straightforward. But here are a few things to keep in mind.

• Use Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are room temperature. I know it’s tempting to skip this step, but using room temperature ingredients = moister, fluffier, more evenly cooked cake. It’s a science thing!
• Prevent Over-Browning: If needed, you can loosely tent the cake with aluminum foil half-way through baking to prevent the top of the cake from getting too dark.
• How to Store Extra Cake: Bake the cake, add the lemon drizzle but not the glaze. Then let it cool completely. Next, wrap it in aluminum foil and freeze. When ready to eat, allow the cake to thaw overnight in the refrigerator and then bring to room temperature before topping with icing and serving. The cake freezes well up to 3 months.

Are you looking for more sweet treats?  Try these yummy shortbread chocolate chunk cookies or this perfect party cake!

Ina Garten’s Lemon Pound Cake

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• Yield: 2 loaves 1x

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Description

This moist pound cake is the perfect spring and summer dessert.  Just ask my kids!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract

For the Glaze:

• 2 cups confectioners’ sugar, sifted
• 3 1/2 tablespoons freshly squeezed lemon juice

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Instructions

1. Preheat the oven to 350 degrees F.
2. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans or a bundt pan (make sure you do this or you won’t be able to get the cake out of the pan). You may also line the bottom with parchment paper if desired.
3. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy, about 5 minutes.
4. With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
5. Sift together the flour, baking powder, baking soda, and salt in a bowl.
6. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
8. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. The time is the same for both types of pans.
9. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
10. For the glaze: When the cakes are cool, combine the 2 cups confectioners’ sugar, shifted, and 3 1/2 tablespoons freshly squeezed lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

Notes

The glaze for this cake is optional. It’s great (and sweet!) enough with just the lemon syrup.