Our Very Lemon Pound Cake bursts with lemon flavor. It’s moist, rich and oh so very lemony. Serve it with your favorite Locally Seasoned Chutney. We love it with Blueberry Lemon Chutney with Sumac & Chili! My friend Sarah loves lemons so much, she eats them straight. It’s Sarah’s birthday and this pound cake is a lemon lovers dream!
makes one 8-inch loaf
- nonstick spray
- 16 TBSP unsalted butter
- 1 1/2 cups flour, plus 1 TBSP for the loaf pan
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups sugar
- 2 TBSP lemon zest
- 2 tsp lemon juice
- 4 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup sugar for the glaze
- 1/4 cup lemon juice for the glaze
- Move oven rack to the middle. Preheat oven to 350 degrees F. Spray an 8 1/2 x4 1/2 loaf pan with non-stick spray, then dust with 1 TBSP flour. Tap out any excess flour.
- In a medium bowl, sift together 1 1/2 cups flour, baking powder and salt. Set aside.
- Melt butter in a small saucepan on the stove over medium low heat. Be sure to whisk the butter occasionally to break up any solids that may form.
- In a food processor, pulse the sugar and lemon zest until combined, about 4 to 5 pulses. Add the lemon juice, eggs and vanilla and pulse another 4 to 5 times. With the machine running, slowly add the melted butter. Using a spatula, scrape into a large bowl.
- Add the flour mixture to the butter mixture in thirds. Mixing gently each time. Do not overmix.
- Pour the batter into the prepared loaf pan. Bake for 15 minutes. Do not open the oven, turn the temperature down to 325 degrees F. Bake another 35 minutes or until a toothpick inserted into the center comes clean. Rotate your loaf pan halfway through baking for even golden brown color.
- Just before cake is done, make the glaze. In a small saucepan on the stove, heat sugar and lemon juice until simmering. Stir often so sugar melts into a syrup. Continue simmering for 5 to 6 minutes until slightly thickened. Watch carefully or your syrup will boil over. Stir often.
- When finished, pull cake out of the oven and cool for about 10 minutes. Then turn onto a wire rack. Using a toothpick, poke holes around the sides and top of loaf. Brush the sides and top with glaze. Be sure to soak your pound cake well. Allow to cool for another hour.
- Cake can be covered or wrapped tightly and kept at room temperature for up to 5 days. Serve it with Locally Seasoned Blueberry Lemon Chutney with Sumac & Chili! Best after 24 hours. This recipe doubles very easily. Simply add 4 to 6 minutes to your baking time.