Moist and refreshing lemon pound cake
Lemon pound cake is a delightful dessert that combines the tangy flavor of lemons with the rich, buttery goodness of pound cake. This recipe yields a moist and tender cake that will make your taste buds dance with delight. With a simple syrup and a zesty glaze, it's a true lemon lover's dream. Here's how to make this irresistible delicacy:
Ultimate Lemon Pound Cake
Ingredients
3 cups cake flour
1/2 tsp baking soda
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
Zest of two lemons
6 large eggs, at room temperature
1 tsp lemon extract
1/2 tsp vanilla extract
1/2 cup evaporated milk
1/2 cup sour cream
1/2 cup heavy cream
Juice of one lemon
For the Simple Syrup:
1/2 cup white sugar
1/2 cup water
Juice of one lemon
For the Glaze:
1 cup powdered sugar
Juice of 1/2 a lemon
Directions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a bundt cake pan or a loaf pan.
In a medium bowl, whisk together the cake flour and baking soda. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and lemon zest until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the lemon extract and vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the evaporated milk, sour cream, and heavy cream. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix.
Stir in the lemon juice until evenly incorporated throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the simple syrup. In a small saucepan, combine the white sugar, water, and lemon juice. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and set aside.
Once the cake is done baking, remove it from the oven and immediately pour the prepared simple syrup over the hot cake. Allow the cake to cool in the pan for 15 minutes.
Carefully invert the cake onto a wire rack to cool completely. The syrup will create a moist and flavorful crust.
For the glaze, in a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Serve and enjoy your luscious lemon pound cake!
Note: You can also add a touch of whipped cream or a side of fresh berries for an extra burst of flavor and presentation.