Best Lemon Drizzle Pound Cake Recipes

LEMON-DRIZZLE POUND CAKE

Steps:

• Heat oven to 325°F.
• Grease and flour 9x5-inch loaf pan. Cover bottom of prepared pan with parchment; spray with cooking spray.
• Combine flour and baking soda. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Add flour mixture alternately with sour cream, mixing after each addition just until blended. Stir in lemon zest and 1 Tbsp. juice. Pour into prepared pan.
• Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Whisk powdered sugar and remaining lemon juice until blended; drizzle over cake.

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.)

BEST EVER LEMON DRIZZLE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Measure ingredients into bowls. Line a loaf pan with parchment paper.
• Combine 1 cup plus 2 tablespoons sugar and butter in a large bowl. Beat with an electric mixer until creamy and pale. Add 1 egg at a time, beating until the batter returns to a uniform pale color before adding the next. Sift in flour gradually. Fold with a wooden spoon to be sure flour is combined. Add baking powder and lemon zest.
• Pour batter into the prepared pan, being careful not to press it down.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Try not to open the oven door early to avoid collapsing the fluffy cake.
• Juice the zested lemon into a small bowl. Add the zest and juice of the second lemon. Stir in 7 tablespoons sugar until dissolved. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools.

LEMON POUND CAKE IS THE PERFECT DESSERT TO MAKE THIS WEEKEND

Steps:

• For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again.
• Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely.
• For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

LEMON-BUTTERMILK POUND CAKE WITH AUNT EVELYN'S LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy, about 10 minutes. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
• Sift flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon extract into batter. Pour batter into prepared tube pan.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Bake in the oven until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
• Beat confectioner's sugar, lemon juice, 2 tablespoons butter, and lemon zest together in a bowl until glaze is smooth. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.

LEMON GLAZE FOR GLAZED LEMON POUND CAKE

Steps:

• Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.

LEMON & BUTTERMILK POUND CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter and flour a loaf tin measuring 22 x 11 x 7cm. Sift the flour with a pinch of salt, bicarbonate of soda and baking powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest. Gradually add the eggs a little at a time, beating well after each addition. Mix the buttermilk with the lemon juice. Fold the flour mixture into the batter, alternating with the buttermilk and lemon mixture.
• Scrape the batter into the loaf tin and bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Leave to sit for 10 mins, then turn out onto a wire cooling rack with a tray underneath it. Set the cake the right way up.
• To make the syrup, put the ingredients in a small saucepan and heat until the sugar has dissolved. Pierce the cake all over with a skewer then, while the cake is still warm, pour the syrup over slowly. Leave to cool.
• Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins - you don't want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won't set hard, but do leave it to set a little before serving.

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.

LEMON GLAZED POUND CAKE

Steps:

• Heat oven to 350 degrees. Grease and flour a large bundt pan.
• In a large mixing bowl, cream butter and 2 cups of the sugar until light and fluffy. about 5 minutes.
• Add the eggs one at a time.
• Stir in the lemon zest.
• Sift the flour, baking powder, baking soda and salt in a small bowl.
• In another bowl, combine 1/4 cup of the lemon juice, buttermilk and vanilla.
• Add flour and buttermilk mixtures alternately to the butter and sugar mixture.
• Pour batter into prepared bundt pan.
• Bake for 50 minutes or until cake tests done with a toothpick.
• Combine 1/2 cup of the sugar with 1/2 cup of the lemon juice in a small saucepan and cook over low heat until the sugar dissolves.
• When cake is done, let cool for 10 minutes and remove from the pan.
• Poke holes in the cake with a large fork, and pour the lemon syrup over the top. Let cool completely.
• For the glaze, combine the powered sugar and remaining lemon juice, about 3 1/2 tablespoons. Pour over the top of the cooled cake and allow to drizzle down the sides.