Lemon Pound Cake gets its name from the weight of each of its ingredients. Literally, the original 1700’s recipe was 1 pound of sugar, 1 pound butter, 1 pound eggs, and 1 pound of flour. Since then pastry chefs and home cooks alike have experimented in order to come up with the next, newest and most improved version of the recipe. In culinary school, there were 20 of us in class that were split up into 10 groups, and each of the groups experimented with the measurement of pound cakes. A little less butter in one cake, a little more in another, etc. etc.
My recipe is pretty close to the original pound cake measurement, I have changed a couple of things though. Lemon zest, some vanilla, and the weights are a little different here and there, but, more or less, the Lemon Pound Cake recipe of the past is a tried and true winner.
Pound cakes, in general, tend to be a little dry so I like to make a simple syrup with candied lemon slices. The syrup is drizzled over the individual slices and topped with a candied lemon slice or two. With a tart and sweet Lemon Icing, you’re going to love my Lemon Pound Cake.
Here’s how I make all 3 recipes:
Candied Lemon Slices and Simple Syrup
- 4 Lemons, cut into ¼ inch rounds
- Water for blanching
- 1 Cup Water
- 1 Cup Sugar
- 2 Tablespoons Corn Syrup
-To eliminate the bitter taste of the pith, blanche the lemons slices twice
-In a small pot, bring a quart of water to a boil, remove from the heat, add the lemon peels and let blanche for 5 minutes, remove lemon slices and drain water
-Repeat step one
-Add 1 cup of water, sugar and the corn syrup to the pot, bring to a boil, remove from the heat, add the lemon slices and let sit until cool
- 1 Cup Powdered Sugar
- 3-4 Tablespoons Fresh Lemon Juice
-Combine the powdered sugar and lemon juice in a bowl, stir to combine
Lemon Pound Cake
- 1 ¼ Cups Butter, room temperature
- 1 ¼ Cups Granulated Sugar
- 5 Eggs
- 1 ¾ Cups All-Purpose Flour
- 3 Lemon Zest
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla Extract
-Preheat oven to 350°F
-Butter and dust with flour an 8 ½ x 4 ½ inch cake pan
-Using an electric mixer, beat the butter, vanilla, and sugar until pale yellow, light, and very fluffy
-Crack eggs into a separate bowl, add each egg to the butter mixture one at a time, fully incorporating each one, scraping the sides of the bowl after each egg
-Sift the flour and add to the butter-egg mixture along with the lemon zest, fold the flour into the butter by hand with a spatula
-Place the batter into the cake pan and place into the preheated oven, bake for approximately 1 hour 15 minutes, or until a skewer inserted into the middle of the cake comes out clean.
-Remove from the oven, let cool for 5 minutes, then invert upside down onto a wire rack to let cool completely
-Once cool, spoon the Lemon Icing over the top of the cake and let set up completely.
-Place slices of cake onto individual plates
-Spoon a tablespoon of Lemon Syrup over each slice
-Garnish with Candied Lemon Slices, berries, and whipped cream, ice cream or vanilla yogurt