Everything a lemon lover desiresa tart, lemon pucker punch with just enough sweetness to soften the blow!
Lemon lovers, this ones for you!
The outside is deep golden brown, while the inside is lemony yellow.
Alison Bickel
Old habits die hard; I get it!
Triple Lemon Flavor
Pucker up, people!
This lemon pound cake is a triple threat of lemon and all its glorious tartness.
Alison Bickel
First, I use both lemon zest and juice in the batter.
Embrace the Cracks in Your Cake!
Pound cakes are dense, which means the outside cooks much faster than the inside.
Alison Bickel
When baked, the surface of the cake can crack down the center.
Dont worry, its perfectly natural.
Then, the thick lemon glaze covers the cracks, and no one will be the wiser.
Alison Bickel
Dont worry about the way you look.
All the cool kids are doing it.
Lemons and strawberries are like lovers who are better together.
Alison Bickel
How To Store and Freeze
Lemon pound cake will keep on the counter for five days.
Keep it covered with cellophane.
It will keep in your freezer for up to three months.
Alison Bickel
Thaw on the counter, and frost just before serving.
More Pound Cakes and Quick Breads!
Lemon Pound Cake
You will need 3 lemons for this recipe, zested and juiced.
Alison Bickel
The lemon icing is quite sharp.
The short sides shouldnt be covered.
Whisk together the flour, salt, and baking soda.
Alison Bickel
Stop occasionally to scrape down the bowl.
One at a time, add the eggs and egg yolk, scraping down the bowl between additions.
Set the stand mixer to stir (or the lowest setting) and add the flour mixture.
Alison Bickel
Stir for about 1 minute or until the flour is just incorporated.
Shut off the mixer and remove the bowl.
Use a spatula to scrape the sides and bottom of the bowl, and finish folding the ingredients together.
Alison Bickel
The batter will be thick and velvety.
Scrape the batter into the prepared loaf pan.
Smooth the top with a spatula.
Alison Bickel
In a small saucepan set over medium high heat, combine sugar, lemon juice, and water.
Stir occasionally and bring to a low boil.
The syrup is ready when it looks transparent and is no longer cloudy.
Alison Bickel
This should take about 5 minutes.
Let the syrup cool.
Once the cake has finished baking, remove it from the oven.
It will have a slight crack down the center.
Thats ok. Let the cake cool in the pan for 10 minutes.
With the cake still in the pan, pour half of the lemon syrup over the entire cake.
Let it soak in.
Then pour the remaining syrup over the cake.
Let it continue cooling in the pan for another 15 minutes.
Run a knife along the ends to help release the cake.
In a medium microwave-safe bowl, melt the butter in the microwave for 10 to 20 seconds.
check that you cover it so you dont end up with splattered butter everywhere.
Add the powdered sugar.
Whisk together while adding the lemon juice one tablespoon at a time.
Once the cake is completely cool, pour the icing over the lemon pound cake.
Gently spread the icing so it completely covers the top.
It should be white and thick.
