It is cold. And I needed to bake something. Also, I for some reason had a craving for pound cake. All I kept thinking was the Sarah Lee pound cakes my parents bought when I was younger. have you ever tried a slice of pound cake with some maple syrup? That was my pound cake addiction and my dessert when we didn’t have ice cream. It is amazing.
I also had around 8 lemons that I knew I had to use. So I looked at my pantry and saw that I had my basic pantry staples to make some form of cake. I looked online for just regular pound cakes and for some reason some of them were really convoluted and somewhat just overly difficult. I took one of them and started to riff and improvise. I zested 3 lemons and use zest and juice in multiple stages and came out with this beautiful pound cake. It is moist. Somewhat sweet and then you get a tang of the lemon. Totally worth it. I was also making dinner while I improvised with this pound cake- I know, I’m crazy- I used the juice of the 3rd lemon to the chicken I was cooking! If not you can use the leftover lemon to use it in your water.
Click for my Easy lemon pound cake!
Loaf Pan Used: 9 X 9 use a pan that is similar to this size.
Oven temp: 350
- 2 sticks of unsalted butter; more to coat the pan.
- 3 lemons; zested and juiced (separate them 2:1)
- 1 cup of granulated sugar
- 3 large eggs
- 1 3/4 cup of all-purpose flour
- 1/2 tsp kosher salt
- 6 tablespoons of whole milk (I used 2% milk the first time I made this)
- 1 1/2 cups of powdered sugar
- Preheat oven to 350 degrees. Butter your loaf pan. Line the loaf pan with some overhang with parchment paper.
- Using a stand mixer (you could also use a electric mixer) Zest 2 lemons with a microplane. Add the zest, butter, and sugar to the mixer and cream it until it looks like frosting (5 mins).
- Add the eggs one at a time. wait until each egg is incorporated to add the next one (3 mins).
- In a bowl, mix all the dry ingredients (flour, baking powder, salt). Mix until incorporated. Slowly add the dry ingredients to the butter-lemon mixture until combined. It will look super dry, which brings us to…
- Add the milk until it’s barely incorporated. If you beat it too much it will become more bread like (learned that the hard way)
- Add the batter to the pan. smooth they top with a spatula. Cook in your preheated 350 degree oven for 45-55 mins. Turn the pan halfway. Cook until a toothpick comes out clean (testing toward the center of the cake).
Making the lemon glaze:
- In a bowl place 1 1/2 cups of powdered sugar. Zest that third lemon and add to the powdered sugar. Juice the 2 lemons you zested for the cake batter. Add the juice of these 2 lemons slowly to the bowl. whisk until smooth. Set the glaze aside.
Putting everything together:
- After running a knife around the cake to loosen, remove cake from the pan and let cool completely . Once cooled completely, glaze the cake. If the glaze falls from the side its fine. Serve with some ice cream or by itself
Optional: once you take out and cool it for 10 mins, you can poke the cake and add the juice of that third lemon over the cake. This will make your cake super lemon-forward flavored. Let the cake cool completely
If not using that juice from the third lemon
If you like recipes like this, click that Follow button. To get email updates, subscribe to the blog! You can also follow on Facebook with the page “Boricua in the Midwest” and follow my Instagram @boricuainthemidwest for the blog’s posts and @lokoxmusica where you can get a snapshot of my life filled with music & food!