This lemon pound cake is moist and full of lemony flavor. Drenched with lemon glaze on top, with sweet and tangy flavors bursting in every bite, it has been one of my favorite pound cakes yet.
I can’t resist ordering a slice of lemon pound cake from Starbucks every time I visit. Recently I made a moist pound cake and after tweaking the recipe for quite some time, I finally managed to copycat the famous Starbucks lemon pound cake. Although it’s not entirely 100% the same, it’s even better and rich in lemon and vanilla flavor. I wanted to incorporate maximum fresh tangy lemon flavor without using any artificial flavors or any other sweeteners.
Lemon zest
The peel of the lemon is packed with organic citric flavor. Essential oils are released once you grate the lemon skin, which adds magic to any recipe.2 tbsp of lemon zest is the ideal amount you can add to this lemon pound cake recipe. If you want to go extra you can add more, but that will also leave a strong aftertaste.
Lemon syrup
A lemon-flavored simple syrup brushed over freshly baked warm lemon pound cake will keep your cake moist and soft. Yes, you can skip this step entirely, but I’m sure it will make a difference. To prepare lemon syrup, In a saucepan add an equal about of water and sugar. On medium heat simmer it for 3-4 minutes and not more. Turn off the heat, mix lemon juice, and set aside to cool.
Lemon Icing Glaze
The lemon icing glaze is everything you would want on your slice of this lemon pound cake. Your cake will surely look elegant when coated with this glaze and also taste so delicious. To make lemon icing glaze, add powdered sugar, lemon zest, and a few drops of milk. Stir vigorously until everything is combined. You should end up with the semi-hard thick paste. Add a few drops of milk and continue mixing to achieve a very thick but slow pouring consistency. Do not be tempted to add more milk to the mixture. Add a few drops only if required. See below the picture for consistency.
How to make lemon pound cake with the hand?
This lemon pound cake recipe is easy to make, even if you didn’t have a stand mixer. To make this recipe by hand, mix sugar and butter, and cream until it’s light and fluffy. It should take around 6-7 minutes of creaming with a wooden spoon or a whisk. It won’t be easy, but the workout would be worth it. Add in the rest of the wet ingredients( eggs, lemon juice, buttermilk, vanilla, lemon zest ) mix until all the wet ingredients are combined. Scrape the bottom of the bowl if required. Add in the rest of the dry ingredients( flour, salt, baking powder ) in three equal parts. With a spatula, fold the batter until everything is just combined.
Ingredients
- 220g All-purpose flour
- 1tsp Baking powder
- ½tsp Salt
- 2 Tbsp Lemon Zest ( zest of 2 lemons )
- 220g Castor Sugar ( or powdered sugar )
- 120g Unsalted Butter ( room temperature )
- 2 Large Eggs ( room temperature )
- 1 tsp Vanilla extract
- 140ml buttermilk
- Juice of 1 lemon
For lemon syrup
- 2tbsp Lemon juice
- 120ml water
- 80g Sugar
For Lemon Icing glaze
- 160g Powdered sugar
- 1 tbsp lemon zest (optional)
- 1-2tbsp Milk
Instructions
- Preheat the oven to 180°c. Line a 9×4 inch loaf pan with parchment paper and set aside.
- In a bowl mix together dry ingredients(flour, baking powder, salt ) and set aside.
- In a bowl of a stand mixer, add butter and sugar. With a paddle attachment cream, the butter ans sugar together for 4-5 minutes on medium speed until it’s light and fluffy. Scrap the sides in between.
- Continue creaming and add one egg at a time along with vanilla and lemon zest. Scrape the sides and mix until both eggs are fully incorporated.
- Add lemon juice, and buttermilk and roughly mix for another 2 minutes.
- Add all the dry ingredients( flour, baking powder, salt) in 3 batches and mix the batter until just combined. Do not over mix . Add a few teaspoons of buttermilk if the batter is too thick.
- Pour the batter into the prepared loaf pan and bake the cake for 40-50 minutes until the top of the cake is golden brown or a toothpick inserted comes out clean except for a few crumbs. You may require to bake further so make sure to adjust accordingly.
- Let the cake cool down for 15-20 minutes before transferring it onto a wire rack. Brush the lemon sugar syrup while the cake is still warm. Leave the cake to cool completely to room temperature before applying the glaze.
- Pour the sugar icing over the cake. Let the icing set completely before serving. Garnish with lemon zest or dried lemon slices.
Notes
- While grating lemon zest makes sure you lightly grate the lemon skin and avoid grating pith ( white skin layer ) which is bitter that’ll leave a bitter aftertaste.
- Cream the butter and sugar as much as possible until it’s light, pale and airy that’ll make this cake moist and fluffy.
- This recipe doesn’t include food coloring and does look like a normal white cake sponge. You can however add a few drops of lemon yellow food coloring to the batter and it’ll turn out just fine.
- I recommend using fresh lemon juice for more flavor.
Enjoy this lemon pound cake as your favorite tea snack or impress everyone at family dinners. If you are ever in a situation where life gives you lemons, make sure you make yourself a lemon pound cake and have fun making it.
If you like this recipe do check out our reader’s favorite pound cake recipe.
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