Old Fashioned Lemon Pound Cake
| Prep Time | 25 minutes |
| Cook Time | 1 hour |
| Servings |
servings
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Ingredients
Cake
- 3 cups all-purpose flour sifted
- 1/2 t. salt use table salt
- 1/2 t. baking soda
- 2 1/3 cups granulated sugar
- 1 cup softened unsalted butter or 2 sticks
- 1 cup sour cream or butternilk
- 3 large eggs
- 3 T. lemon zest use a microplane to zest (use 5 lemons for entire receipe)
- 3 T. fresh squeezed lemon juice
Soaking Syrup
- 1/2 cup granulated sugar
- 1/3 cup water
- 3 T. lemon juice
Glaze
- 1 1/2 t. unsalted butter melted
- 3 T. lemon juice
- 1 1/4 cup powdered sugar
- 1 t. lemon zest
Ingredients
Cake
Soaking Syrup
Glaze
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Instructions
- Preheat oven to 325°F with the rack in the middle position of the oven. Generously butter and flour a 10 inch bundt pan or spray with non-stick cooking spray. In a bowl sift together the dry ingredients (flour, baking soda and salt). In a mixer using the paddle attachment, cream together the sugar and butter until light and fluffy (about 3 minutes). Beat in the eggs one at a time, making sure to mix well after each egg addition. Combine the wet ingredients in a separate bowl (sour cream, zest and lemon juice). Add about 1/4 of the dry ingredients to the mixing bowl of the mixer and 1/3 of the wet ingredients. Mix well and alternate between the dry and wet ingredients - ending with the last 1/4th of the dry ingredients. Scrape the mixing bowl down well and mix again for a couple seconds. Add the batter into the bundt pan that was buttered and greased - smoothing out the top. Bake for approximately 1 hour or until a cake tester comes out clean. Cool on racks and prepare the soaking syrup and glaze.
- Prepare the Soaking syrup by cooking the sugar and water in a pan then add the lemon juice as it cools slightly - make sure all the sugar is dissolved. Carefully invert the cake on to a rack over a baking pan. Gently brush the syrup over the cake allowing it to soak up the syrup. Allow the cake to cool completely before adding the glaze.
- Prepare the glaze by mixing together the melted butter, lemon juice, zest and powdered sugar in a bowl until smooth - glaze needs to be of a pourable consistency so add additional sugar or lemon juice as needed (should be slightly thick). Carefully move the cake from the rack onto a platter or cake stand. Spoon the glaze over the cake - allowing it to drip down the sides. Garnish the top with additional lemon zest.
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