When I think of the ultimate warm weather dessert I always think of this lemon pound cake. It’s delicious, buttery, lemony, vanilla all in one bite! I’m not lying when I say it’s impossible to be sad while eating this cake. I am often disappointed with lemon cakes because I feel like they either taste too artificial or I can’t taste the lemon. The secret to achieving the perfect lemon flavor is putting lemon in the batter, and then soaking it with a tart lemon glaze. This gives you lemon flavor you can taste without being too overpowering or artificial. The cake is topped off with a sweet vanilla icing to perfectly compliment the tart lemon glaze. It doesn’t get better than that.
If you don’t want to read my tips on how to make pound cake then skip to the recipe here…I won’t be too sad.
Skip to RecipeWhen I first learned how to make pound cake it was described to me as “cake for those who can’t bake” because it’s literally a pound of everything. Pound cake has come a long way since then, but in my opinion it is still the easiest cake to bake.
Tips for making the best pound cake:
Don’t overmix the batter:
You know how when you make bread you have to knead the dough to help the gluten develop? This is what gives bread its chewy texture. The same thing happens with cake batter, except in this case it’s a bad thing. When you overmix it after adding the flour you will have a tough, chewy cake. I usually fold my flour in with a rubber spatula or mix it in on the slowest mixer setting until it is just mixed in.
Measure the flour properly
Normally I like to bake using weight, but this recipe has not been converted into grams (yet). Cooking using weight means that you will get the right amount of the ingredient every time. Think about measuring a half a cup of brown sugar. If you pack it down, you can get almost double the amount of weight than if you just scooped it. This is why measuring in grams helps you get the best results every time. Because this recipe isn’t in grams you need to be careful about how you measure the flour. YOU CANNOT JUST SCOOP IT. That will pack the flour down and you will have too much. Use a spoon and spoon the flour into your measuring cup then level it off. I know it is extra work..just do it.
Cream the sugar long enough:
We are looking for fluffy and light at this stage. I usually cream it for about a minute. This helps make sure everything is incorporated and keeps the batter light.
Grease the pan the right way:
After all your hard work you put into making a cake, the last thing you want is your cake sticking to the pan. The best way I have found that doesn’t require parchment paper is to butter the entire pan and coat it with flour. The only thing to note with this method is the outside of the cake will be darker. I think it tastes better this way (mmm browned butter) but I understand this may not be a desired effect for some people.
Choosing the right pan:
This pound cake is pretty versatile, you can make it in just about any kind of pan. I usually choose a bundt pan but I have done a loaf before too and it works! Just be aware that something in a smaller pan will bake quicker. Never fill the pan more than ⅔ full.
How to make lemon pound cake
In a medium sized bowl, mix together dry ingredients.
In a mixer or another bowl, mix the butter and vegetable oil together until fully incorporated.
Add the sugar and cream until light and fluffy.
Add the eggs one at a time, mixing after each one.
Alternate adding the flour mixture and milk. Mix in between each addition until just incorporated. Start with dry ingredients.
Add in vanilla, lemon zest, and the juice of 1.5 lemons. Mix until just combined.
Pour into a greased pan and bake at 350 degrees Fahrenheit for about an hour. Check with a toothpick starting around 50 min. It should come out clean when the cake is done.
Let cool in the pan for about 10 minutes then turn out onto a wire rack.
In a small bowl mix together the juice from 1.5 lemons and 1/2 – 1 cup of powdered sugar (depending on how sweet you want the cake).
Use a toothpick to poke holes in the top of the cake. Pour the lemon juice mixture evenly over the cake (it will still be a bit warm at this stage, that’s okay.
Make the icing by mixing 1.5 cups of powdered sugar with 1-2 tbsp of milk and ½ tsp vanilla. The icing should be able to drip but not be runny (think the consistency of honey).
Pour the icing over the cake and garnish with lemon zest.
Enjoy!
Old Fashioned Lemon Pound Cake
Ingredients
For the cake:
- 1 cup butter softened
- ½ cup vegetable oil
- 3 cups sugar
- 5 eggs
- 3 cups all purpose flour
- ½ tsp salt
- ½ tsp baking powder
- 1 cup whole milk
- 2 tsp vanilla
- 1.5 lemons juiced
- lemon zest
For the glaze
- 1.5 lemons juiced
- 1 cup powdered sugar
For the icing
- 1½ cups powdered sugar
- 1-2 tbsp whole milk
- ½ tsp vanilla
Instructions
Prep
- Zest and juice the 3 lemons.
- Preheat oven to 350°
To make the cake
- In a medium sized bowl, mix the flour, salt, and baking powder.
- In a large bowl or mixer, cream the butter and oil together. Add the sugar a little at a time. Mix until light and fluffy.
- Add the eggs one at a time, beating after each addition
- Starting with the dry ingredients, alternate adding dry ingredients and milk while mixing slowly.
- Add half of the lemon juice, lemon zest (save some for garnish), and vanilla.
- Pour batter into greased pan and bake for 1-1½ hours or until a toothpick comes out clean. While cake is baking, make the glaze.
To make the glaze
- In a small bowl, mix together lemon juice and powdered sugar until it makes a thin glaze. If it is too thick add water a teaspoon at a time.
- Once the cake is done, let cool on a wire rack for 10 min then use a toothpick to poke holes in the top of the cake.
- Pour the glaze evenly over the cake then let it cool completely.
To make the icing
- Mix the powdered sugar, milk, and vanilla together in a bowl. If the icing is too thick add milk, if it is too thin add powdered sugar. It should be the consistency of honey.
- Pour the icing over the cooled cake and garnish with remaining lemon zest.
- Enjoy!
