Lemon pound cake recipe

Lemon Pound Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This lemon pound cake recipe is a delightful and zesty treat that is perfect for any occasion. With a moist and buttery texture, this cake is infused with the refreshing flavor of lemons, making it a true crowd-pleaser. The recipe yields a generous 25500 grams of cake, ensuring there's plenty to go around. Whether you're hosting a party or simply craving a homemade dessert, this lemon pound cake is sure to impress.

Keywords: lemon pound cake, recipe, zesty, moist, buttery.

Lemon pound cake recipe details

Lemon pound cake recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

240 g	butter, unsalted, softened
60 ml	vegetable oil
675 g	sugar
5 large	eggs
325 g	plain flour – you may need an additional tbsp or two if the batter is too loose
240 ml	milk
1 tsp	lemon extract
	For the Glaze:
60 g	sugar
120 ml	water
1 tsp	fresh lemon zest
60 ml	freshly squeezed lemon juice

Instructions

Traditionally a pound cake is one where all major ingredients are measured in one pound (450g) quantities; this is not one of those.

The original recipe calls for the use of a tube pan, a circular cake tin with a thin conical centre column that produces a cake shaped like a large ring doughnut. They are somewhat similar to a Bundt tin, except that the Bundt tin produces a much larger centre hole in the cake, with the distance from outer edge to inner edge rarely exceeding about 3 inches, 75mm. They can be plain or fluted and some designs have a removable bottom and centre column. Some are also non-stick. Sometimes, the hole in the cake is filled with berry fruits, whipped cream or both for presentation, but not this time.

Preheat oven to Gas Mark 2, 300°F, 150°C.

Grease and flour a 10 inch, 250 mm tube pan if you have one, or a 8-9 inch, 20-23cm cake tin.

Using a food mixer beat the butter in a large bowl, gradually add oil and continue to beat until well blended. Gradually add sugar whilst continuing to beat. Add eggs one at a time followed by a heaped tbsp of flour and mix until just blended. Add a touch of milk after each flour addition. End with remaining flour. Stir in lemon extract.

Pour batter into prepared tin and bake for about 1½ hours or until a skewer inserted into centre comes out clean.

Cool in tin for about 15 minutes and then turn out to cool on a wire rack.

Combine glaze ingredients in a bowl until sugar dissolves. Whilst the cake is still hot, brush glaze over sides of cake and spoon remainder over the top of the cake a little at a time. Allow cake to cool before serving.

Cut into wedges to serve.

Please note: this recipe contains significant amounts of sugar and fats.

Preparation time:
ca. 30 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a