Everyone should have at least one good dessert up their sleeve, and this classic, lightly glazed lemon pound cake should be yours.
This lemon cake recipe is my “go to” when only lemon pound cake will do.
Up to this point, I never posted a lemon drizzle cake, because it’s simply my belief that the WWW didn’t really need another lemon cake recipe. But what the hell. It’s a good one, and for anyone who has yet to find their “go-to” lemon loaf, it’s certainly worthy of consideration.
How To Make Lemon Pound Cake
Does it surprise you that lemon drizzle cake is one of the most desired cake flavors? It’s vibrant, zesty, and downright delicious. Combining only 8 ingredients makes up an easy lemon drizzle cake recipe.
Here’s a quick rundown:
- Whisk dry ingredients.
- Beat the butter, then add lemon sugar. Use room temperature butter.
- Add eggs one at a time. Use eggs at room temperature, the mixer only needs a few turns and won’t over-mix the batter. Over-mixed batter = overly heavy lemon drizzle cake.
- Mix half of the dry ingredients into the butter.
- Beat in wet ingredients.
- Combine the wet and remaining dry ingredients.
- Spoon/spread batter into greased loaf pan.
- Bake the lemon pound cake. Loosely cover the cake with aluminum foil to prevent over-browning halfway through baking.
So what’s The Secret Of A Great Lemon Drizzle Cake?
The key to getting that cake as moist and delicious as possible is to pour the drizzle over while the cake is still warm. This allows the sponge to absorb all that gloriously tangy lemon.
It’s rich, but not too sweet, and fragrant from tons of lemon zest, it’s the kind of cake you can easily serve with a drink in the afternoon or as the finale to a dinner party.
TRIPLE LEMON FLAVOR
Pucker up, people! This lemon pound cake is a triple threat of lemon and all its glorious tartness. First off, we start by using both lemon zest and juice in the batter. Second, I soak the cake in lemon syrup, and for the grand finale, the cake is coated with lemon frosting.
EMBRACE THE CRACKS IN YOUR CAKE!
Pound cakes are dense in such a way that the outside cooks much faster than the inside. When baked, the surface of the cake can crack down the center. Don’t worry, this is perfectly normal.
The shallow cracks on the cake’s surface works to our benefit by allowing the lemon syrup to get deeper into the cake, giving this lemon pound cake an even more pronounced lemon flavor.
Then, the thick lemon glaze covers the cracks, and no one will be the wiser.
Lemon Icing for Lemon Pound Cake
I believe the saying is… when life hands you lemons, make lemon
The icing on top of the lemon drizzle cake adds a whole new level of lemon flavor. It’s thick and produces a sweet and zingy layer on top of the pound cake!
💡 Tip: replace any milk in the recipe with limoncello.
Lemon Drizzle Cake
- 250 g Unsalted butter at room temperature
- 250 g Granulated sugar
- Zest of 4 lemons Keep juice for syrup
- 3 Whole Eggs
- 250 g Plain Flour Sifted
- 1 1/2 tsp Baking powder Sifted
- 1/4 tsp Salt
- 100 ml Milk
- 4 Tbsp Granulated sugar
- 4 Tbsp Water
- 6 Tbsp Fresh lemon juice
- 500 g Powdered sugar Sifted
- 4 Tbsp Lemon juice
- Preheat the oven to 180ºC, gas 4. (350°F)
- Line a loaf tin (25 cm – 10 inch) with greaseproof paper, extending the paper about 5cm (2 inches) above the top of the tin. That strip of parchment paper will help you to lift the finished cake out of the loaf pan cleanly.
For the sponge
- In a large bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle, or in a large bowl, beat the butter on high speed until smooth and creamy (1 min).
- Zest the lemons over the sugar, they will release the citrus oils and give the sugar extra flavour. Add the granulated sugar and beat on high speed for 2 mins until creamed. Scrape down the sides and up the bottom of the bowl as needed.
- Beat in the eggs one at a time, making sure each one is thoroughly mixed in before adding the next.
- Mix half of the flour mixture (on low speed) into the creamed butter, scraping down the sides, until barely combined.
- With the mixer on low speed, beat in all the milk, then add the remaining flour and mix until just combined. Scrape the bowl and give it one last mix.
- Spoon/spread the batter into prepared loaf pan and smooth the top with a palette knife or spatula. Bake for 50 to 60 minutes, until the top of the cake springs back and a skewer inserted comes out clean.
For the lemon drizzle
- In a small pan on a medium-low heat, combine the sugar, water, and lemon juice just until the sugar is melted. Do not let this boil or the fresh flavor is lost.
- Use a skewer to poke holes evenly throughout the baked loaf. Pour over the lemon syrup and let it soak in whilst you make the icing.
For the icing
- In a small bowl, whisk together the icing sugar and the lemon juice until smooth.
- Once baked, remove the baking paper and turn the loaf upright on a cooling rack or worktop. Drizzle over the icing and let it drip down the sides. Store your lemon drizzle cake for up to three days in an airtight container.
This lemon loaf freezes beautifully without the glaze for up to 3 months.
Freeze it whole in a freezer bag, or slice it first and freeze it.
By slicing it first you can grab a slice when you feel the need, instead of trying to cut a slice from a frozen whole loaf.
To thaw a slice, simply set a frozen slice on the counter on a piece of paper towel and it will be ready to enjoy in 20-30 minutes.
To thaw a whole loaf, set on the counter inside the sealed freezer bag until thawed, and frost just before serving.
MORE CAKE RECIPES:
If you make this lemon cake recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.