Glazed Lemon Pound Cake
Lemon Pound Cake is the best solution for citrus lovers! There's lemon in every component of this recipe, it's in the cake and in the glaze. Comes with a mixed berry compote to top the cake! (Starbucks Copycat!)
Servings: 16
Calories: 250kcal
Equipment
- 1 10 inch Bundt Pan or 2 Standard Loaf Tins
- Stand Mixer with Paddle Attachment or Hand Mixer
Ingredients
Lemon Pound Cake
- 2½ Cups All Purpose Flour
- 2½ Cups White Sugar
- ½ tsp Kosher Salt
- ½ tsp Baking Powder
- 1 Cup Buttermilk no substitutes!
- 1 tsp Vanilla Extract
- 4 Eggs
- 1 Cup Softened Unsalted Butter 2 sticks or 16 Tbsp
- 4 Tbsp Lemon Juice
- 2 Tbsp Lemon Zest
Lemon Glaze
- 3.5 Cups Powdered Sugar
- ⅓ Cups Lemon Juice
Mixed Berry Compote
- 1 Cup Blueberries preferably frozen, fresh is ok
- ½ Cup Chopped Strawberries preferably frozen, fresh is ok
- 2 Tbsp White Sugar
- 2 Tbsp Water
- 1 tsp Lemon Juice
Instructions
Lemon Pound Cake
- Preheat oven to 325°. Grease and tap sugar into a 10 inch bundt pan or 2 standard size loaf tins.
- Measure out flour, sugar, baking powder, and salt into a mixing bowl. Stir thoroughly, about 30 seconds. Low speed setting.
- In a separate bowl, whisk together eggs, vanilla extract, and buttermilk. Whisk only to incorporate the eggs but don't beat too hard or you will add unnecessary air into the mixture. Set aside
- Juice lemons for 4 Tbsp, about 3 Lemons. Zest lemons for 2 Tbsp, about 6 lemons. You can put the juice and zest in the same bowl, set aside.
- Cut the butter into smaller pieces and place into large mixing bowl with the dry ingredients.
- Cream the butter and the dry ingredients until well incorporated. It will look like lightly damp sand. This is the only time you should use a higher speed setting.
- Add half the egg and buttermilk mixture and mix well. Low speed setting.
- Add the final half of the egg mixture and mix well. Low speed setting.
- Add the lemon juice and zest and mix well. Low speed setting.
- Pour batter into the bundt pan or evenly between to two loaf tins and bake.
- Cakes will need about 65 minutes in the oven but check regularly at the 55 minute mark.
- Once the cake is out of the oven, run a blunt knife around the edges of the pan to loosen the cake. Let it cool in the pan for about 10 minutes before turning it out onto a cooling rack. Allow it to cool for a minimum of 30 minutes.
Lemon Glaze
- In a bowl with all the lemon juice, whisk in the powdered sugar in ½ cup increments.
- Depending on your prefered consistency, you may want more or less. I used about 3.5 cups of powdered sugar.
Mixed Berry Compote
- In a small saucepan, place the water, lemon juice, sugar, blueberries, and strawberries.
- Cook until the berries soften and the juices cook down. A simmer to low boil should be enough.