Lemon Supreme Pound Cake
Bright, zesty, and delightfully indulgent, this Lemon Supreme Pound Cake is a citrus lover's dream dessert! Featuring a buttery, velvety crumb infused with fresh lemon juice and zest, this cake strikes the perfect balance between richness and refreshing citrus tang. Baked to golden perfection in a bundt pan, its moist texture is wonderfully complemented by a luscious lemon glaze that cascades elegantly down the sides. With a prep time of just 20 minutes and a show-stopping presentation, this classic lemon pound cake is an ideal choice for everything from afternoon tea to festive gatherings. Garnish with an extra sprinkle of lemon zest for a vibrant finishing touch, and watch it become the centerpiece of your dessert table. Perfect for anyone searching for the ultimate lemon cake recipe!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2.5 cups granulated sugar
- 5 units large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 0.25 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1.5 cups powdered sugar
- 3 tablespoons fresh lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish, optional)
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or use a non-stick baking spray.
In a large mixing bowl, cream the unsalted butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Ensure the mixture is fully incorporated before adding the next egg.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture in three batches, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined.
Add the fresh lemon juice, lemon zest, and vanilla extract to the batter, and gently fold them in using a spatula.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and let it cool completely.
To make the glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. If desired, sprinkle additional lemon zest on top for garnish.
Allow the glaze to set for about 10 minutes before slicing and serving. Enjoy your Lemon Supreme Pound Cake!
Nutrition Facts
Calories |
5278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.5 g | 170% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 2099 mg | 91% | |
| Total Carbohydrate | 983.4 g | 358% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 691.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 540 mg | 42% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1260 mg | 27% | |
*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.
