Triple Lemon Pound Cake
Brighten up your dessert table with this irresistibly moist and flavorful Triple Lemon Pound Cake, an ultimate treat for lemon lovers! Bursting with zesty citrus flavor, this cake combines vibrant lemon zest, freshly squeezed juice, and a tangy lemon glaze to create three layers of lemony goodness. A rich, buttery batter is perfectly balanced by a luscious lemon syrup that seeps into the baked cake, ensuring every bite delivers a burst of refreshing flavor. Topped with a drizzle of sweet-tart glaze, this pound cake is as stunning as it is delicious. Perfect for brunches, tea parties, or simply when you’re craving a sweet and tangy indulgence, this recipe is your go-to for a citrus-infused delight that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 1 tablespoon lemon zest
- 0.25 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
- 0.5 cup granulated sugar (for syrup)
- 0.25 cup fresh lemon juice (for syrup)
- 0.25 cup water (for syrup)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan or line it with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
In a medium bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Fold in the lemon zest, fresh lemon juice, and vanilla extract until evenly incorporated.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the lemon syrup by combining 1/2 cup granulated sugar, 1/4 cup fresh lemon juice, and 1/4 cup water in a small saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves. Set aside to cool.
Once the pound cake has finished baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack.
Brush the warm cake with the prepared lemon syrup, allowing it to soak in as it cools completely.
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled cake.
Let the glaze set before slicing and serving. Enjoy your Triple Lemon Pound Cake!
Nutrition Facts
Calories |
5612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.1 g | 281% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1275 mg | 425% | |
| Sodium | 1997 mg | 87% | |
| Total Carbohydrate | 877.2 g | 319% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 632.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 382 mg | 29% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 1025 mg | 22% | |
*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.
