Lemon Pound Cake
This easy Lemon Pound Loaf Cake recipe is super moist, deliciously fluffy and tender. Made of fresh lemons, milk, butter, olive oil, sugar, and all-purpose flour.
Servings: 8
Calories: 387kcal
Equipment
- 1 loaf pan 8-1/2" x 4-1/2" or 9" x 4"
- 1 baking sheet with a cooling rack
- 1 fine zester
Ingredients
Wet Ingredients:
- 2 tbsp lemon zest or zest of 2 large lemons
- 2 tbsp olive oil
- ½ cup butter softened
- 1 cup sugar
- 2 eggs large size
- ½ cup milk
- 2 tbsp lemon juice
- 2 tsp pure vanilla extract
Dry ingredients (Sifted)
- 1 ½ cup All-purpose Flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
For the Maple lemon syrup
- 2 tbsp maple syrup
- 1 tbsp lemon juice
For the lemon glaze
- ½ cup powdered sugar adjust to your preferred consistency
- 1 tbsp lemon juice or add milk
For Optional Garnish
- Lemon zest
- Mint leaves
Instructions
- Line the loaf pan with parchment paper and Preheat the oven to 325°F.
- Infuse the lemon zest in the olive oil. In a small bowl with the olive oil, add the lemon zest. Set aside to infuse while preparing other ingredients.
- To make the buttermilk. Measure the milk in a liquid measuring cup, then add lemon juice and set aside to curdle.
- In a medium-sized bowl, cream softened butter and sugar until creamy and fluffy.
- Add the lemon-infused olive oil and eggs one at a time, beating in each addition. Until incorporated and smooth.
- Add the buttermilk (milk and lemon juice) alternately with dry ingredients, in 3 to 4 additions. Until just incorporated. Do not overmix.
- Pour the cake batter into the prepared loaf pan lined with parchment paper. Use a spatula to level and smooth out the top. Tap on the table/counter to knock out some air pockets.
- Bake in preheated oven at 325°F for 45 minutes to 50 minutes or until the inserted toothpick/skewers or cake tester comes out clean.
- Remove from the oven and cool in the pan for 10 minutes. Carefully remove from the pan, then remove the parchment paper and place it on a cooling rack with the baking sheet to catch the syrup and glaze drippings.
- While the cake is still hot, brush the cake with lemon-maple syrup and let it cool completely.
- Make the lemon glaze. Mix powdered sugar and lemon until smooth. Adjust to your preferred consistency. Pour and spread on top of the cake and let it drip on the sides.
- Garnish with lemon zest and mint leaves, if desired.
Video
Notes
For a flat top cake- Bake in preheated oven at 325°F for about 45 to 50 minutes or until inserted toothpick or skewer comes out clean.
For a dome top cake- Bake in preheated oven at 350°F and set the timer for 20 minutes then reduce to 325°F and set the timer to bake for another 25 minutes to 30 minutes or until the inserted toothpick/skewers or cake tester comes out clean.
Storing Lemon Pound Cake
Store at room temperature (make sure not in a hot area) or refrigerate with or without glaze for up to 5 days, wrap in a sealed container to retain freshness (individual slices or whole loaf).
Freezing- wrap or in a sealed container (individual slices or whole loaf with or without glaze) and freeze for up to 3 months.
Thawing the frozen Lemon pound cake-Thaw in the fridge overnight. For this type of cake, it can be thawed at room temperature to enjoy again.
