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 (16 Tbsp.)
1/2 cup shortening, room temperature
3 cups sugar
6 large eggs, room temperature
1 1/2 Tbsp. lemon zest
1 Tbsp. lemon extract
2 Tbsp. lemon juice
3 cups All-Purpose Flour
1 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 lemon juice

Lemon Icing

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

US Customary - Metric

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.
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 (16 Tbsp.), 1/2 cup shortening, room temperature, 3 cups sugar
Meanwhile, sift together the flour, baking powder and salt. Set aside.
3 cups All-Purpose Flour, 1/2 tsp. baking powder, 1 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).
6 large eggs, room temperature
Add in the lemon juice, lemon zest and lemon extract.
1 1/2 Tbsp. lemon zest, 1 Tbsp. lemon extract, 2 Tbsp. 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 60 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. 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 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. 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.

Nutrition