Lemon Pound Cake

Lemon Pound Cake

Servings 1 cake

Equipment

  • KitchenAId mixer (or similar)
  • Bundt pan

Ingredients

For cake

  • 1 pound unsalted cultured butter
  • 3 cups white sugar
  • 1 lemon, zested and juiced (zest for cake and juice for glaze)
  • 6 large eggs
  • 1 cup whole milk
  • 2 tsps lemon extract
  • 4 cups King Arthur unbleached all-purpose flour
  • 1 tbsp baking powder

For glaze

  • 1/3 cup lemon juice
  • 3/4 cup white sugar

Instructions

  • Butter and flour Bundt pan.
  • Preheat oven to 350 degrees F.

Prepare cake batter

  • In mixer fitted with paddle attachment and set on higest speed, cream together butter and sugar 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 1/3 of dry mix to butter mix. Beat briefly at lowest speed.
  • Add 1/2 of wet mix. Beat briefly at lowest speed.
  • Add 1/2 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 one hour to one hour and 10 minutes, or until toothpick inserted into center comes out dry.
  • 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 1/3 cup lemon juice and 3/4 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 The Moosewood Cookbook.
Glaze adapted from Maida Heatter’s Book of Great Desserts.