Lemon Pound Cake

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

While we thought we’d found our go-to lemon loaf, we couldn’t leave well enough alone and had to keep tinkering until we made it absolutely perfect…and thank goodness we did! We really can’t get enough of lemon desserts, so it’s not a shocker that we’d want to pack in as much flavor as possible in this lemon pound cake; lemon juice, lemon zest and lemon extract. Not only is it an über lemony cake, but it’s also topped off with a lemon simple syrup that helps add flavor and keeps everything moist, so it never dries out.

I loved it. The only change i made was that i added the juice of 1 whole lemon and i mixed it thoroughly on the mixer until fluffy.

It can’t be beat! While some recipes call for buttermilk, sour cream or Greek yogurt in order to keep a cake from getting dry, we chose to go with ricotta cheese as a way to switch things up. We find it’s a little lighter than the previous options, but it adds a richness that the other three don’t quite have – it’s so good, you have to try it!

I cut the sugar by 3/4c but definitely feel that was too much. If I make it again I will use 1&1/2 c of sugar. I also used 4 eggs instead of 5. I topped it with powdered sugar. Everyone liked it!

Dusted with icing sugar and cooling on wire rack. Taken with a Canon 1100D SLR camera. The other element you definitely don’t want to skip is the lemon simple syrup that gets drizzled on top. A classic simple syrup is two parts water to one part sugar, but we swapped in lemon juice instead of water to add more lemon flavor with just the right touch of sweetness. Don’t think that this is an icing or glaze though. The simple syrup isn’t something that sits on the surface and hardens into a delicious sort of crust, this seeps down into the pound cake and just bumps up the flavor while still being subtle enough to not detract from the cake itself.

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Plus, it’s a trick you can use for just about any cake you whip up if you want to make sure it’s never try and has plenty of flavor. Whether it’s a classic vanilla cake (where you’d use regular simple syrup without any lemon), or a more involved fruit cake (where you could add a berry reduction of sorts to the syrup), it’s helpful to have this in your back pocket for anytime you’re baking. And trust us, this cake is sinfully good and perfect any time of year!

Turned out great! Though I changed the amount of lemon extract to 1 1/2 tbsp and also added 1tbsp of lemon juice.


1 3/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
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