Moist Lemon Pound Cake

This moist lemon pound cake is infused with the perfect amount of lemon flavor, incredibly buttery, soft, tender and a basically lemon lovers dream come true!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1

Cooling time 30

Servings slices

Calories 590kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

1 cup unsalted butter, softened
1/2 cup shortening, room temperature
3 cups granulated sugar
6 large eggs, room temperature
2 Tbsp. fresh lemon juice
1 1/2 Tbsp. lemon zest
1 Tbsp. lemon extract, use less if preferred (I also like to use a combination of lemon extract and vanilla extract)
3 cups all-purpose flour, spooned and leveled
1 1/4 tsp. kosher salt
1/2 tsp. baking powder
1 cup heavy cream, room temperature (or whole milk)

Lemon Syrup

1/2 cup powdered sugar
1/4 cup fresh lemon juice

Lemon Icing

1 cup powdered sugar
2 Tbsp. lemon juice
1 Tbsp. heavy cream

US Customary - Metric

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Instructions

Preheat the oven to 325°F. Prepare the bundt pan: spray with a non-stick baking spray and sprinkle flour throughout the pan. Shake to coat, and discard any excess flour. See recipe notes for my other favorite way to grease a bundt pan.
In the bowl of a stand mixer fitted with a paddle attachement, cream the softened butter, shortening, and sugar on medium speed for 5-7 minutes or until butter becomes noticeably lighter in color and fluffy.
1 cup unsalted butter, softened , 1/2 cup shortening, room temperature , 3 cups granulated sugar
Meanwhile, sift together the flour, baking powder and salt. Set aside.
3 cups all-purpose flour, spooned and leveled, 1/2 tsp. baking powder, 1 1/4 tsp. kosher salt
Decrease mixture to low and beat in the eggs, one at a time. Beat each egg just long enough for the yellow to disappear (about 30 seconds). Add in the lemon juice, lemon zest and lemon extract. (and vanilla, if using).
6 large eggs, room temperature , 1 1/2 Tbsp. lemon zest, 1 Tbsp. lemon extract, 2 Tbsp. fresh lemon juice
Gradually add the flour mixture alternately with the heavy cream or milk, beginning and ending with the flour mixture. Beat just until combined after each addition.
1 cup heavy cream, room temperature (or whole milk)
Spoon batter into prepared bundt pan. Gently tap the pan 3-5 times on a work surface to release any air bubbles that may have developed. This will also insure that the batter fills every crevice of the pan.
Bake for ~65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10-15 minutes before inverting onto a wire rack. (Note: place a piece of parchment paper underneath for easy clean-up).
Make the lemon syrup: in a microwave safe bowl, combine the powdered sugar and lemon juice. Stir to combine and microwave for 1 minute. Allow to cool for a few minutes, it will thicken a little as it cools. Poke holes all around the cake with a fork or toothpick and brush the syrup over the cake, letting it soak into the holes.
1/2 cup powdered sugar , 1/4 cup fresh lemon juice
Once cake is cooled, mix the ingredients together for the glaze and spoon it over the cake, allowing it to drip down the sides. Garnish with lemon zest, if preffered. Slice and enjoy!
1 cup powdered sugar, 2 Tbsp. lemon juice, 1 Tbsp. heavy cream

Video

Notes

Another tried and true way to grease a bundt pan is to use shortening & flour: Dip a paper towel in a generous amount of shortening and spread the shortening around the pan, making sure to coat all of its nooks and crannies. Lightly dust the greased pan with flour (using a sift works well for this). Tap and rotate the pan to create a thin, even coating of flour across the pan’s interior. Gently tap out any excess flour over the sink.
When you add in each egg one at a time, mix just long enough for the yellow to disappear (about 30 seconds).
Bundt pan size: I used a 10-15 cup cap Bundt pan
To make in a 9x5 inch loaf pan, half the recipe and bake for 45-60 min.
Storage: it's best kept at room temperature with an airtight cover for 4-5 days. It can be refrigerated to extend shelf life but it may distort taste and texture.

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