Luscious Lemon Pound Cake: A Burst of Citrus Sunshine
Discover how to make a supremely moist and flavorful Lemon Pound Cake! This recipe features a tender, buttery cake infused with lemon and a tangy-sweet lemon glaze.
Ingredients
For the Cake:
- Cooking spray
- 3 sticks salted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1/4 tsp. salt
- 3 cups all-purpose flour
- 1 cup lemon-lime soda
- 3 Tbsp. grated lemon zest (from 2 to 3 lemons)
For the Glaze:
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- 2 cups powdered sugar, sifted
- 2 Tbsp. fresh lemon juice, plus more if needed
- 1/4 tsp. salt
- 1 Tbsp. water
Instructions
Prepare the Oven and Pan:
- Preheat the oven to 325°F (160°C).
- Thoroughly coat a 10-cup Bundt pan with cooking spray. This is crucial for ensuring the cake releases cleanly from the pan.
2. Cream Butter and Sugar:
- In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. This step is essential for creating a light and airy cake.
3. Add Eggs and Salt:
- Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
- With the mixer on medium-low speed, add the salt.
4. Add Flour:
- Mix in the flour 1 cup at a time, mixing after each addition.
5. Add Soda and Zest:
- With the mixer on low speed, mix in the lemon-lime soda and then the lemon zest.
- Scrape down the sides of the bowl and mix again to ensure everything is well combined.
6. Bake the Cake:
- Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.
- Smooth the top of the batter with a spatula.
- Bake until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.
7. Cool the Cake:
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Carefully turn out the cake onto the wire rack and let cool completely, about 2 hours.
8. Make the Glaze:
- While the cake is cooling, prepare the glaze. Spread out the lemon zest on a plate and air-dry for about 30 minutes. This intensifies the lemon flavor.
- Combine the sifted powdered sugar, dried lemon zest, lemon juice, salt, and water in a medium bowl.
- Gently whisk until thick but pourable, thinning with a little more lemon juice if needed.
9. Glaze and Serve:
- Place the cooled cake on a cake stand or platter.
- Use a large spoon to drizzle the glaze all over the cake, allowing it to drip down the sides.
- Let the glaze set for at least 15 minutes before slicing and serving.
Notes
1. Prepare the Oven and Pan:
- Preheat the oven to 325°F (160°C).
- Thoroughly coat a 10-cup Bundt pan with cooking spray. This is crucial for ensuring the cake releases cleanly from the pan.
2. Cream Butter and Sugar:
- In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. This step is essential for creating a light and airy cake.
3. Add Eggs and Salt:
- Add the eggs one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
- With the mixer on medium-low speed, add the salt.
4. Add Flour:
- Mix in the flour 1 cup at a time, mixing after each addition.
5. Add Soda and Zest:
- With the mixer on low speed, mix in the lemon-lime soda and then the lemon zest.
- Scrape down the sides of the bowl and mix again to ensure everything is well combined.
6. Bake the Cake:
- Add large spoonfuls of batter to the prepared Bundt pan until the pan is filled.
- Smooth the top of the batter with a spatula.
- Bake until a toothpick inserted into the center of the cake comes out clean, 70 to 75 minutes.
7. Cool the Cake:
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Carefully turn out the cake onto the wire rack and let cool completely, about 2 hours.
8. Make the Glaze:
- While the cake is cooling, prepare the glaze. Spread out the lemon zest on a plate and air-dry for about 30 minutes. This intensifies the lemon flavor.
- Combine the sifted powdered sugar, dried lemon zest, lemon juice, salt, and water in a medium bowl.
- Gently whisk until thick but pourable, thinning with a little more lemon juice if needed.
9. Glaze and Serve:
- Place the cooled cake on a cake stand or platter.
- Use a large spoon to drizzle the glaze all over the cake, allowing it to drip down the sides.
- Let the glaze set for at least 15 minutes before slicing and serving
Find it online: https://www.eatswithsoul.com/luscious-lemon-pound-cake/