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Lemon Pound Cake
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5 from 1 vote

Lemon Pound Cake with Candied Lemons

Lemon Pound Cake gets its name from the weight of each of its ingredients. Literally, the original 1700’s Pound Cake 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 Pound Cake.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
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Course: Dessert
Cuisine: English
Keyword: Lemon Pound Cake, Pound Cake
Servings: 12
Calories: 402kcal

Equipment

  • Loaf Pans

Ingredients

Lemon Pound Cake

  • 1 1/4 Cups Unsalted Butter Room temperature
  • 1 1/4 Cups Granulated Sugar
  • 5 Eggs
  • 1 3/4 Cups All-Purpose Flour
  • 3 Lemons Zest
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract

Lemon Icing

  • 1 Cup Confectioners Sugar (Powdered sugar)
  • 3-4 Tablespoons Lemon Juice

Candied lemons

  • 4 Lemons cut into ¼ inch rounds
  • Water For blanching
  • 1 Cup Water
  • 1 Cup Granulated Sugar
  • 2 Tablespoons Corn Syrup

Instructions

Lemon Pound Cake Instructions

  • 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, salt, 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

Candied Lemons Instructions

  • To eliminate the bitter taste of the pith, blanch 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 blanch for 5 minutes, remove lemon slices and drain water, repeat.
  • 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

Lemon Icing Instructions

  • Combine the powdered sugar and lemon juice in a bowl, stir to combine
Nutrition Facts
Lemon Pound Cake with Candied Lemons
Amount Per Serving
Calories 402 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 119mg40%
Sodium 128mg6%
Potassium 141mg4%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 32g36%
Protein 5g10%
Vitamin A 704IU14%
Vitamin C 35mg42%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.