#LEMON POUND CAKE RECIPE PRO#
Gemma’s Pro Chef Tips For Making Lemon Pound Cake In a measuring cup with a pour spout, combine the powdered sugar and lemon juice until it is smooth. Once the cake has completely cooled, make the glaze.Then, poke holes all over the top and sides of the warm cake and brush with the remaining syrup. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.Brush the surface of the cake with 1/3 of the syrup (rewarm if needed.) Once the cake is done and still hot from the oven, poke holes all over it with a wooden skewer.While the cake is baking, make the lemon syrup: In a small saucepan, combine the lemon juice and sugar and stir until the sugar dissolves.Bake the cake for about 1 hour and 15 minutes, or until a skewer inserted comes out clean.Tap the bundt pan firmly on the counter to remove any air bubbles. Then, slowly add the flour mixture into the butter mixture and mix until it is just fully incorporated.
In a medium-sized mixing bowl, whisk the flour, baking soda, and salt.Scrape down the sides of the bowl and add the milk, lemon zest, and juice. Using an electric mixer, cream the butter and sugar together for 5 minutes on medium-high speed until it is light and fluffy.Generously butter and flour a large, 12-cup bundt pan.
#LEMON POUND CAKE RECIPE FULL#
I can’t wait to make it again! Here is how you make lemon pound cake (and don’t forget to get the full recipe with measurements, on the page down below):
This easy lemon pound cake is so delicious and looks so beautiful with the lemon zest garnish. The lemon zest garnish is a welcomed sign of warmer weather after a long winter! This recipe tops the pound cake with lemon syrup, making sure the already moist cake is extra moist, and then that moisture is trapped in with a delicious lemon glaze. Lemon pound cake is, simply, a delicious pound cake chock full of lemon flavors, including the juice and zest from fresh lemons. This cake is definitely one you’ll be making again and again. The slight sour from the lemons balancing the sweetness of the sugar is magical. There’s something so special about a lemony dessert. The cake itself is made with lemon juice, and then a lemon syrup is brushed on top, then a lemon glaze is poured over the cake, and it is finished with a decoration of lemon zest. This recipe makes a perfectly dense, melt-in-your-mouth, sweet, and intensely lemony pound cake. If you love lemon desserts, this is a must-try. Pound cakes are wonderful desserts: they’re easy to make, everyone loves them, and they are so versatile! You can make the classic and super moist Sour Cream Pound Cake, please any coconut nuts with a Coconut Cream Cheese Pound Cake, or change a lemon-lovers life with this homemade lemon pound cake recipe! Please see my full disclosure for details.