Description
Ina Garten’s lemon pound cake delivers a zesty Mediterranean-inspired dessert that balances tangy citrus with rich, buttery goodness. Glazed with bright lemon syrup and topped with delicate candied lemon slices, you’ll savor each moist, flavorful bite of this classic American treat.
Ingredients
Scale
Main Ingredients:
- ½ pound / 225g unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 3 cups / 375g all-purpose flour
- 2 ½ cups / 500g granulated sugar, divided
Flavor Enhancers:
- ⅓ cup / 45g grated lemon zest (6 to 8 large lemons)
- ¾ cup / 180ml freshly squeezed lemon juice, divided
- 1 teaspoon / 5ml pure vanilla extract
Leavening and Seasoning:
- ½ teaspoon / 2g baking powder
- ½ teaspoon / 2g baking soda
- 1 teaspoon / 6g kosher salt
- ¾ cup / 180ml buttermilk, at room temperature
Instructions
- Warm the oven to 350°F (180°C) and prepare two 8 1/2 by 4 1/4 by 2 1/2-inch loaf pans by generously coating with butter and flour, optionally lining the bottom with parchment paper for easy removal.
- Use an electric mixer with paddle attachment to thoroughly blend butter and of granulated sugar until the mixture becomes airy and pale, approximately 5 minutes. Incorporate eggs individually, then gently fold in fragrant lemon zest.
- Sift together flour, baking powder, baking soda, and salt in a separate mixing bowl, ensuring even distribution of dry ingredients.
- Carefully divide batter evenly between prepared loaf pans, smoothing the surface with a spatula to create an even top.
- Transfer pans to preheated oven and bake for 45 to 60 minutes, monitoring with a cake tester until it emerges completely clean when inserted into the center.
- While cakes are baking, create lemon syrup by combining granulated sugar and lemon juice in a small saucepan, heating gently until sugar dissolves completely.
- After removing cakes from oven, allow them to rest in pans for 10 minutes, then carefully transfer to a wire rack positioned over a collecting tray.
- Slowly drizzle warm lemon syrup over the cakes, allowing it to seep into the warm surface and enhance moisture and flavor.
- Prepare the glaze by whisking confectioners’ sugar and lemon juice until achieving a smooth, pourable consistency.
- Once cakes have cooled completely, generously pour glaze over the tops, allowing it to elegantly cascade down the sides of the loaves.
Notes
- Use fresh lemons for the best flavor.
- Don’t overmix the batter for a tender crumb.
- Glaze while warm for better absorption.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 610 kcal
- Sugar: 62 g
- Sodium: 295 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 83 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 125 mg