Description
This classic Mediterranean-inspired lemon pound cake features a dense, velvety crumb and a vibrant citrus finish. Using a patient creaming method and a unique double-glazing technique, it achieves a perfect balance of buttery richness and tart, sugary crust.
Ingredients
- 1 cup unsalted butter, softened
- 3 cups white sugar
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 teaspoon lemon extract
- 2 tablespoons lemon zest
- 1/2 cup fresh lemon juice
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C) and thoroughly grease and flour a fluted tube pan or Bundt pan.
- In a medium bowl, sift together the all-purpose flour, salt, and baking soda to ensure the dry ingredients are aerated and lump-free.
- Beat the softened butter and white sugar together in a large bowl with an electric mixer for 10 minutes until the mixture is pale and fluffy.
- Add the eggs one at a time, then alternate adding the flour mixture and buttermilk in three parts, beginning and ending with flour; stir in the lemon extract.
- Pour the batter into the prepared pan, place in the oven, and immediately reduce the temperature to 325 degrees F (165 degrees C).
- Bake for 60 to 75 minutes, then cool in the pan for 10 minutes before inverting onto a wire rack.
- Whisk together the confectioners’ sugar, lemon juice, softened butter, and zest, then pour half over the warm cake and the remaining half 20 minutes later.
Notes
For the best results, ensure all your refrigerated ingredients reach room temperature before mixing to prevent the batter from curdling. To prevent sticking, use a high-quality baking spray with flour or traditional butter and flour, making sure to tap out every bit of excess.
- Prep Time: 20 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean