This Smitten Kitchen lemon pound cake turned out delightfully well. My whole family loved it. If you love lemon, you will love this pound cake.
Yet another recipe from Smitten Kitchen. Have I mentioned I am addicted to this particular blog? Love it.
Anyhow, this recipe is a HUGE wow with Deb at Smitten Kitchen so I figured I should give it a try (like I did with the Brownie Mosaic Cheesecake). It is adapted from an Ina Garten (a.k.a. Barefoot Contessa) recipe and according to Deb at Smitten Kitchen, it is one of her top favorite cakes ever. You know it has to be good.
This turned out delightfully well, if you love lemon.
I love lemon…this might be just a tad MUCH lemon for me, but it was still really delicious and very elegant – a perfect treat to take to someone or entertain with. Or like me, just serve to my regular, normal, everyday family after dinner.
Oh and please, please check out Deb’s site to look at some REALLY beautiful pictures of this cake.
Lemon Pound Cake
- 2 sticks unsalted butter, at room temperature
- 2 1/2 cups sugar
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (6 to 8 large lemons)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar, sifted
- Heat oven to 350 degrees. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.
- Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
- Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.
- When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.
- For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.
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Recipe Source: Adapted from ‘’Barefoot Contessa Parties!’’ by Ina Garten