What makes winter exciting? Working with the oven, of course! And with lemons at their best this season, what better way to spend a cold day at home than to make delightful lemony goodies like a classic pound cake.
I love how versatile lemons can be. Whether you use them to flavour your roast or sauce, the tangy citrus flavour simply makes any dish taste so fresh. They even make great cleaners and deodorisers, too. But the natural fragrance of lemons is what I love most. And when you try making this lemon pound cake recipe, the warm aroma that will fill your entire home is simply incredible.
I baked my batter into 12 mini cake squares. It’s just easier, not to mention so adorable, to serve and eat them this way. But you can always give this recipe a try using a regular loaf pan or a round cake tin, with the baking temperature and time adjusted accordingly. Oh, and don’t bother calling everyone to have a taste once they’re ready—the yummy scent of these freshly baked cakes will do that for you!
- Digital weighing scale
- Measuring spoons
- Stand mixer with paddle attachment
- 12-cup brownie pan or loaf pan
- Pastry brush
- Mixing bowls
- Egg separator
- Rasp grater
- Chef’s knife
- Chopping board
- Citrus juicer
- Silicone spatula
- Spoon or ice cream scoop
- Parchment paper
- Skewer or cake tester
- Cooling rack
- Saucepan or milk pan
- Plastic wrap
- Offset spatula
- 165g unsalted butter
- 165g granulated sugar
- 7g (1 ¼ tsp) lemon zest
- 2 egg yolks
- 1 whole egg
- 165g plain flour
- 4g baking powder
- 1g salt
- 105ml thickened cream
- 45ml lemon juice
- 30g granulated sugar
- 30ml water
Honey lemon glaze
- 55g icing sugar
- 11g honey
- 12ml milk
- 1g (¼ tsp) lemon extract
- Prepare your 12-cup brownie pan or loaf pan by brushing it with oil or soft butter then lining it with parchment paper. Set the pan aside. Then start preheating your oven at 170C.
- To make the pound cake batter, place your butter, granulated sugar, and lemon zest in the mixer bowl and beat them together on medium speed until pale and fluffy.
- While creaming, sift your flour, baking powder, and salt in one bowl then set aside. When your butter and sugar mixture is already light, add the yolks and whole eggs. Continue mixing until well combined.
- Switch the mixer to low speed then alternately add the flour mixture and whipping cream. Scrape your bowl in between mixing to make sure everything is properly combined. Do not overmix. Your batter should be quite thick and spreadable.
- Use a spoon or ice cream scoop to fill each mould with batter. If you are using a loaf pan, simply pour the entire batter into your prepared pan. Use your spatula or the back of your spoon to spread the batter evenly.
- Bake your cakes for 20 to 25 minutes until golden or when an inserted skewer comes out clean. Adjust your baking time if you are using a different baking pan.
- Meanwhile, you can start working on making the lemon syrup and glaze. To make the syrup, combine your lemon juice, granulated sugar, and water in a saucepan. Let it simmer over low heat, swirling it occasionally to combine. Turn off the heat when sugar has completely dissolved and your mixture has slightly thickened. Set this aside to cool.
- To make the lemon glaze, simply combine the icing sugar, honey, milk, and lemon extract in one bowl, cover it with plastic wrap, then set aside.
- When you are done baking, pour about a teaspoon of lemon syrup on top of your baked cakes while they are still hot. Let them cool while they are still in the pan. This will make them easier to unmould.
- Once cooled, drizzle some lemon glaze on top then serve with coffee or tea.
- If you find the cake too sweet, you can always skip the glaze and add whipped cream instead. Simply whip some cream, icing sugar, lemon extract, and lemon zest together until stiff. Spoon or pipe the cream on top of the cake and serve it with some fresh berries.
- You can also follow the same recipe using oranges in place of lemons. You can add chopped pistachios on top of your orange pound cake to add texture and a lovely contrast in colour, too.