Hi Bold Bakers! Pound cakes are wonderful desserts: they’re easy to make, everyone loves them, and they are so versatile! You can make the classic and super moist Sour Cream Pound Cake, please any coconut nuts with a Coconut Cream Cheese Pound Cake, or change a lemon-lovers life with this homemade lemon pound cake recipe! Already have an account? If you love lemon desserts, this is a must-try. This recipe makes a perfectly dense, melt-in-your-mouth, sweet, and intensely lemony pound cake. The cake itself is made with lemon juice, and then a lemon syrup is brushed on top, then a lemon glaze is poured over the cake, and it is finished with a decoration of lemon zest. It’s HEAVEN! There’s something so special about a lemony dessert. The slight sour from the lemons balancing the sweetness of the sugar is magical. This cake is definitely one you’ll be making again and again.
What Is Lemon Pound Cake?
Lemon pound cake is, simply, a delicious pound cake chock full of lemon flavors, including the juice and zest from fresh lemons. This recipe tops the pound cake with lemon syrup, making sure the already moist cake is extra moist, and then that moisture is trapped in with a delicious lemon glaze. The lemon zest garnish is a welcomed sign of warmer weather after a long winter!
What You Need To Make Lemon Pound Cake
Measuring cups and spoons 12-cup bundt pan Electric mixer Mixing bowls
How To Make Lemon Pound Cake
This easy lemon pound cake is so delicious and looks so beautiful with the lemon zest garnish. I can’t wait to make it again! Here is how you make lemon pound cake (and don’t forget to get the full recipe with measurements, on the page down below):
Gemma’s Pro Chef Tips For Making Lemon Pound Cake
As always, when baking cakes, be sure all of your ingredients are at room temperature to ensure even mixing and the best rise. Ensure the glaze and the cake are still warm when you brush it on the cake; it will absorb best. Macerated berries are delicious in this cake. Mix 2 cups (10oz/284g) of fresh berries with 1/2 cup (2oz/57g) granulated sugar. Let the fruit sit, occasionally stirring, for about 45 minutes. Serve the berries with slices of cake and fresh whipped cream! You can freeze this cake, but I suggest you slice it before you do, so you only need to defrost what you plan to eat. You can skip the glaze and just use a sprinkling of powdered sugar on top of the cake if you prefer. Go lemon crazy! Serve this with my homemade lemon meringue pie ice cream or lemon curd!
How Do I Store Lemon Pound Cake?
You can store leftover lemon pound cake in an airtight container at room temperature for up to 3 days. This pound cake also freezes wonderfully and can be kept in the freezer for up to 2 months.
Make More Pound Cake!
Pound Cake With Sprinkles Citrus Olive Oil Cake Coconut Cream Cheese Pound Cake
And don’t forget to buy my Bigger Bolder Baking Cookbook! Full (and printable) recipe below!
