Best Double Lemon Pound Cake Recipes

SORRENTO DOUBLE LEMON CAKE

Steps:

• Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 (175 C) degrees with the rack in the center.
• Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
• Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
• Add the eggs one at a time and beat until incorporated, then add the lemon zest.
• Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
• Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
• Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.

LEMON POUND CAKE

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray. Line the long sides of the pans with parchment paper "slings" and spray lightly with nonstick cooking spray again.
• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
• With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well-incorporated.
• Divide the thick batter into the prepared pans and smooth with a rubber spatula. Bake for 55 to 65 minutes, or until the top is golden and a tester comes out clean.
• Set the cakes on a cooling rack, and cool in the pans for 10 minutes. Carefully run a knife along the unlined sides of the pans to loosen the cake from the pan. Using the parchment slings, lift the cakes out of the pans and place onto the rack, leaving the parchment paper in place under the cakes. Let cool for about 1 hour.
• When the cakes are almost cool, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
• When the cakes are cool, carefully transfer them to serving platters.
• Gradually brush the warm syrup all over the cakes, including the sides, letting it soak in as you go.
• To make the glaze: in a medium bowl, whisk together the confectioners' sugar and lemon juice. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you'd think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the cakes sit for about one hour to allow the glaze to set before serving.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Note: You'll need 4 to 5 large lemons for the entire recipe.
• Make-Ahead/Freezer-Friendly Instructions: The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)

GLAZED LEMON POUND CAKE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.
• In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
• With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
• With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).
• Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.
• Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.