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moist lemon pound cake soaked with syrup and topped with lemon glaze
5 from 3 votes

Moist Lemon Pound Cake

Moist Lemon Pound Cake is soaked in lemon syrup and finished with a drizzle of lemon glaze. Every bite of this moist pound cake is bursting with fresh lemon flavor. It will have you hooked in just one bite!
Author: Jaja Bakes
Course: Dessert
Cuisine: American
Servings: 1 6 inch loaf
Prep Time30 minutes
Cook Time45 minutes
Additional Time2 hours
Total Time3 hours 15 minutes

Ingredients

Pound Cake

  • 7 tbsp (100 gr) unsalted butter, room temperature
  • 1/2 cup (100 gr) granulated sugar
  • Lemon zest from 1 lemon
  • 2 eggs
  • 1 tsp vanilla extract
  • 3/4 cup (100 gr) cake flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Syrup

  • 2 1/2 tbsp (30 gr) granulated sugar
  • 2 1/2 tbsp (40 gr) hot water
  • 1 tbsp lemon juice

Glaze

  • 2/3 cup (85 gr) confectioners' sugar
  • 1-1 1/2 tbsp lemon juice
  • Lemon zest, for decoration

Instructions

Pound Cake

  • Preheat the oven to 340F/170°C. Grease and flour a 6x3.1x2.1-inch/15x8x5.4 cm loaf pan. Shake off the excess flour.
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and lemon zest until pale and fluffy. Scrape the side with a spatula.
  • Add eggs and vanilla extract. Beat until well combined.
  • Sift in cake flour, baking powder, and salt. Beat on the lowest speed until just combined. Don't overmix.
  • Transfer the batter to the prepared loaf pan. Level the top evenly with the spatula. Tap the mold on the working surface a few times to remove the air bubbles.
  • Add some softened butter to a piping bag and lay a single straight line of butter lengthwise down the center of the cake to create a clean split. This step is optional.
  • Bake for 40-45 minutes or until a toothpick inserted comes out clean.
  • Let the cake cool in the pan for 10 minutes.

Syrup

  • In a small bowl, add granulated sugar and hot water. Stir until the sugar is dissolved. Add lemon juice and stir until combined.
  • Remove the cake from the pan and transfer to a cooling rack.
  • Poke lots of holes into the cake with a toothpick.
  • Gradually brush the syrup all over the cakes, including the sides, letting it soak in as you go.
  • Cool the cake completely.

Glaze

  • In a bowl, sift confectioners' sugar. Add lemon juice and stir until combined. If it’s too thick, add extra lemon juice. If it’s too fluid, mix in another spoonful of sugar.
  • Drizzle the top of the cooled cake with the glaze. Sprinkle lemon zest for decoration.
  • Allow the glaze to set before serving.
  • Cut the pound cake with a serrated knife. Serve.

Notes

You can make this cake in an 8.5x4.5-inch or 9x5-inch loaf pan. Double the recipe and bake for 55-70 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1pound cake | Calories: 2051kcal | Carbohydrates: 288g | Protein: 25g | Fat: 92g | Saturated Fat: 54g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 3g | Cholesterol: 586mg | Sodium: 1556mg | Potassium: 338mg | Fiber: 3g | Sugar: 214g | Vitamin A: 3035IU | Vitamin C: 31mg | Calcium: 232mg | Iron: 3mg
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