Moist Lemon Pound Cake With Lemon Glaze
This Moist Lemon Pound Cake with Lemon Glaze has a buttery crumb, rich texture, and a tangy glaze that adds the perfect zesty finish to every bite.
Ingredients
Lemon Pound Cake
- 300 g all-purpose flour plain flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 lemons zested
- 260 g caster sugar see notes
- 185 g unsalted butter softened
- 7 g vanilla extract
- 7 g lemon extract not flavoring!
- 140 g Greek Yogurt
- 3 large eggs room temperature (55g each)
- 125 g buttermilk
- 20 g cold butter cut into thin strips
Lemon Glaze
- 155 g powdered sugar sifted
- 1 1/2 tbsp lemon juice
- 1 tbsp heavy cream warmed
Instructions
Lemon Pound Cake
- Preheat a fan forced oven to 180C / 355F (200C / 390F for conventional oven). Spray a loaf tin (9 x 5-inches / 22 x 13cm) with oil spray and line with baking paper leaving some overhanging to help lift out the baked cake. Set aside.
- Combine dry ingredients - In a medium mixing bowl, add the flour, baking powder and salt in a medium mixing bowl and whisk together.
- Cream butter and sugar - In a separate, large mixing bowl add the sugar and lemon zest and use your hands to rub together to help infuse the sugar with lemon flavor. Add the softened butter and use an electric hand mixer to beat until pale and creamy, about 3 minutes.
- Add eggs - Scrape down the bowl and add the eggs one at a time, beating well each time. Then, add the yogurt, vanilla extract and lemon extract and beat in.
- Add buttermilk - Add half the buttermilk and half the dry ingredients and mix using a spatula. Then repeat with the remaining ingredients.
- Bake - Pour the batter into the loaf tin. Line the butter strips across the top of the batter to get that nice split down the center as the bread bakes. Bake in the middle rack for 30 minutes. Then take out of the oven and cover loosely with foil wrap. Bake for a further 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the loaf tin for 10 minutes then transfer to a cooling rack to cool completely.
Lemon Glaze
- Mix the powdered sugar, lemon juice and heavy cream in a bowl using a whisk until smooth. Drizzle the glaze on top, sprinkle with more lemon zest, slice and serve.
Notes
Caster Sugar - this is a fine sugar which is also known as superfine sugar. If results in a finer cake crumb. However, if you can’t get caster sugar, you can use regular granulated (white) sugar.’
Greek yogurt - if you don’t have Greek yogurt handy, you can substitute it with the same amount of sour cream.
Lemons - this loaf gets all its flavor from the fresh lemons with a boost of lemon extract. You want to make sure you wash and dry your lemons to get rid of any wax that might be on them.
Bake time - I would suggest checking the load around the 55-minute mark by inserting a toothpick. If it comes out clean, it’s ready. If it still needs time, continue baking but check it every 5 minutes.
Storage - Lemon Pound Cake can be stored in an airtight container for up to three days.
Nutrition - is based on per slice. This cake makes 8 slices.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:557kcal | Carbohydrates:57g | Protein:9g | Fat:25g | Saturated Fat:15g | Polyunsaturated Fat:1g | Monounsaturated Fat:6g | Trans Fat:1g | Cholesterol:130mg | Sodium:301mg | Potassium:208mg | Fiber:2g | Sugar:26g | Vitamin A:798IU | Vitamin C:15mg | Calcium:159mg | Iron:2mg
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