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.
