Flavor Profile: This cake features a sweet lemony flavor. The lemon sugar glaze on top adds more texture and lemony brightness. Make this cake a day ahead, and the flavor will be even better because this cake ages well as the glaze soaks deeper into every nook and cranny.
Texture: This is a very moist and dense cake, yet the crumb is light and fluffy. The lemon syrup keeps the cake moist for days, but there probably won’t be any left after long because it is so delicious!
This cake makes me think of my mom- since she is the one who gave me the recipe. She got it from a sweet lady at a conference a few years ago, and we have been making it ever since.
My mom is the one who introduced me to baking and who fueled my love for it from a young age. She always supported me in my dreams, especially when I wanted to go to culinary school to become a pastry chef. I can remember her making delicious chocolate cakes and desserts of all kinds throughout my childhood. I don’t think I can make a cake without thinking of her.
And since she gave me the original recipe for this cake, I will forever think of her when I make it. I have made a few adjustments- one in particular is the leavening. This cake used to sink in the middle because there was too much leavening, but now it is perfect!
If you are like me and sometimes don’t want to labor over a cake all day, then this is the cake for you! I make this cake for special holidays, such as Easter, but I also make it for more casual family dinners. It is truly a cake for all occasions.
Baker Street Recipe Breakdown
- This cake batter is really thick. Don’t be alarms when it won’t pour out of your mixing bowl. You will need to spoon or scoop it out with a spatula and spread it.
- This cake calls for Lemon Extract in the batter, NOT to be mixed up with lemon juice. Don’t try to substitute it- the cake will not have as much lemon flavor.
- Make sure you GENEROUSLY dust the pound cake with the extra sugar that goes on right after the lemon syrup glaze. It creates a nice sugary crust and texture that you won’t want to miss!
A stand mixer is easiest for making this cake. I don’t recommend a hand mixer because it is difficult to beat cold butter without straining your hand mixer motor.
A gold coated cake pan is also great. This is preference of course, but it is my favorite cake pan that I have used for any 9×13 cake.
A cake platter is also essential. When you pour the lemon glaze onto the cake, you don’t want to have it on a wire rack. The glaze will go all over your counter, and the cake will be more difficult to transfer to a platter.
Lemon Pound Cake
- Prep Time: 15 min.
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: 20–24 slices 1x
- baking powder ( for sea level or low altitudes)
- unsalted butter
- pure lemon extract (not lemon juice)
- Extra sugar for dusting top of cake
- Preheat oven to 320 degrees. Set butter out for 20 minutes before mixing; beat the butter on medium high in a stand mixer fitted with a paddle attachment until the butter is smooth. This make take a few minutes since the butter is still cold.
- Add the sugar and shortening; beat on medium high for 2 minutes- or until light and fluffy.
- Next, add the flour, baking powder and salt and mix until combined well. With the mixer on a low speed, add the lemon extract and milk, and mix until combined. Add the eggs one at a time, making sure that each one is fully mixed in before adding the next egg. The batter will be thick, but that is how it should be.
- Butter and flour a 9 x 13 pan on the bottom and sides. Pour the batter into the pan and spread evenly.
- Bake for 50-60 minutes.Test with a skewer or small knife at 50 minutes. If the skewer comes out clean, the cake is done.
- Run a thin knife along the sides of the cake to loosen it from the pan. Remove cake from pan onto a serving platter so that the cake is right side up.
- Prick the cake all over using a skewer, meat fork, or regular fork. Combine the fresh lemon juice and 1 1/2 cups of sugar in a microwave safe bowl and heat for 60 seconds. Stir to dissolve the sugar, and slowly pour half of the sugar syrup over the cake. Use the back of a spoon or butter knife to gently spread the syrup around so it can soak into the entire cake. Pour the rest of the syrup on and spread evenly.
- Sprinkle the top of the cake liberally with sugar and let cool for a couple of hours before serving.
Keywords: lemon pound cake, lemon butter pound cake, lemon bread