Lemon Pound Cake with Lemon Syrup
Brighten up your dessert table with this irresistible Lemon Pound Cake with Lemon Syrup, a moist and buttery treat infused with vibrant citrus flavors. This recipe combines the richness of a classic pound cake with the zestiness of fresh lemon juice and zest, creating a perfect balance of sweetness and tang. The crowning touch? A luscious lemon syrup glaze that soaks into the cake, adding extra moisture and an intense burst of lemony goodness in every bite. With its golden, tender crumb and refreshing flavor profile, this cake is ideal for brunch, afternoon tea, or as a crowd-pleasing dessert. Easy to follow and baked to perfection in just under an hour, this lemon pound cake is a must-try for citrus lovers!
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Recipe Information
Ingredients
- 225 grams unsalted butter
- 300 grams granulated sugar
- 4 whole large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 120 milliliters whole milk
- 60 milliliters lemon juice
- 2 tablespoons lemon zest
- 100 grams powdered sugar
- 50 milliliters water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Fold in the lemon juice and lemon zest gently to infuse the batter with citrus flavor.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack.
While the cake is cooling, prepare the lemon syrup. In a small saucepan, combine powdered sugar, water, and 2 tablespoons of lemon juice over medium heat. Stir continuously until the sugar is dissolved, then bring to a simmer for 2 minutes.
Using a skewer or fork, poke small holes all over the cake. Brush the lemon syrup generously over the top and sides of the cake, allowing it to soak in.
Let the cake cool completely before slicing. Serve and enjoy a slice of this refreshing and citrusy dessert!
Nutrition Facts
Calories |
4471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 121.2 g | 606% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 2445 mg | 106% | |
| Total Carbohydrate | 612.7 g | 223% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 406.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 384 mg | 30% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 880 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
