Description
This moist pound cake is the perfect spring and summer dessert. Just ask my kids!
Ingredients
Units
Scale
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
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- With the mixer on medium speed, add the eggs, one at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.
- Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.
- 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.
- 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.
- 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.