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Lemon Pound Cake

Servings 1 cake

Equipment

  • Stand mixer with paddle attachment
  • Bundt pan

Ingredients

For cake

  • 1 pound unsalted cultured butter, room temperature
  • 3 cups granulated sugar
  • ½ teaspoon fine salt
  • 1 lemon, zested and juiced (zest for cake and juice for glaze)
  • 6 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons lemon extract
  • 4 cups King Arthur unbleached all-purpose flour
  • 1 tablespoon baking powder

For glaze

  • ⅓ cup lemon juice
  • ¾ cup granulated sugar

Instructions

  • Butter and flour Bundt pan.
  • Preheat oven to 350° F.

Prepare cake batter

  • In mixer fitted with paddle attachment and set on higest speed, cream together butter, sugar, and salt until light and fluffy.
  • Add lemon zest. Beat briefly.
  • Add eggs, one at a time. Beat well after adding each egg.
  • In separate bowl, mix together milk and lemon extract.
  • In another bowl, mix together flour and baking powder.
  • Add ⅓ of dry mix to butter mix. Beat briefly at lowest speed.
  • Add ½ of wet mix. Beat briefly at lowest speed.
  • Add ½ of remaining dry mix. Beat briefly at lowest speed.
  • Add remaining wet mix. Beat briefly at lowest speed.
  • Add remaining dry mix. Beat briefly at lowest speed.
  • Pour cake batter into buttered and floured Bundt pan.

Bake and glaze

  • Bake until toothpick inserted into center comes out dry, approx. one hour to one hour and 10 minutes.
  • Remove baked cake from oven and let cook in pan for 10 minutes.
  • After 10 minutes, turn cake out onto a plate.
  • Make glaze by stirring together ⅓ cup lemon juice and ¾ cup white sugar until well mixed.
  • Brush glaze all over hot cake until absorbed.
  • Let cake cool completely before serving.

Notes

Pound cake adapted from Mollie Katzen's The Moosewood Cookbook.
Glaze adapted from Maida Heatter’s Book of Great Desserts.