Description
Zesty lemon pound cake brings Southern charm to your dessert table with its rich, buttery crumb and bright citrus notes. Glazed with tangy lemon syrup, this Paula Deen classic promises a delightful slice of comfort you can savor any time.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup unsalted butter, softened (226 grams)
- 2 large eggs
Liquid and Flavoring Ingredients:
- ½ cup plus 4 tablespoons whole milk, divided (180 milliliters)
- 2 teaspoons lemon zest
- 1 teaspoon lemon extract
Finishing and Seasoning Ingredients:
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup confectioners’ sugar (60 grams)
- Garnish: lemon zest
- Garnish: sweetened whipped cream
- Garnish: sliced fresh strawberries
Instructions
- Prepare the baking environment by heating the oven to 325°F (163°C). Coat an 8×4-inch (20×10 centimeters) loaf pan with non-stick cooking spray, ensuring complete coverage.
- Using a stand mixer, cream unsalted butter and granulated sugar at medium speed for 2-3 minutes until the mixture becomes pale and voluminous. Incorporate eggs individually, mixing thoroughly after each addition to create a smooth, homogeneous batter.
- In a separate mixing bowl, sift together all-purpose flour, salt, and baking powder, eliminating potential lumps and ensuring even distribution of dry ingredients.
- Combine milk, freshly grated lemon zest, and lemon extract in a small bowl, whisking until the ingredients are well integrated and aromatic.
- Gradually fold the dry ingredient mixture into the butter mixture, alternating with the milk mixture. Mix gently until ingredients are just combined, avoiding overmixing to maintain the cake’s delicate texture.
- Transfer the batter into the prepared loaf pan, spreading evenly with a spatula. Bake in the preheated oven for approximately 1½ hours, or until a toothpick inserted into the center emerges clean and dry.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack. Let it cool completely to room temperature.
- Prepare the glaze by whisking confectioners’ sugar with the remaining milk until smooth and drizzling consistency is achieved. Generously pour over the cooled cake, allowing it to cascade down the sides.
- Optional garnish with additional lemon zest for enhanced visual appeal and flavor. Serve alongside sweetened whipped cream and fresh, ripe strawberries for a delightful accompaniment.
Notes
- Whip ingredients to room temperature 30 minutes before baking for smoother, more even mixing.
- Gently fold wet and dry ingredients to prevent tough, dense cake texture.
- Watch closely during final baking stage, as every oven performs differently.
- Lemon zest transforms ordinary cake into a vibrant, aromatic dessert.
- Elevate serving with delicate garnishes like fresh cream or edible petals for stunning visual appeal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 617
- Sugar: 51g
- Sodium: 305mg
- Fat: 33g
- Saturated Fat: 19g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 187mg