Lemon Pound Cake
This moist pound cake has just the right balance of lemon and vanilla. The simple vanilla glaze is the perfect topping to this cake.
In my personal files I call this Sunday Morning Pound Cake because the first time I made it was on a Sunday morning. It immediately became one of my favorites.
This is the pound cake to make if you want to have cake for breakfast.
Preparing your pan
When preparing pans for pound cakes like this one, I like to use cake pan release. I like how cake release gets into the nooks and crannies of fluted tube pans easily, this helps to ensure the cake falls out of the pan when done.
For all of you who have problems getting a cake out of fluted tube pans, cake pan release can be a big help.
Learn how to make your own cake pan release.
If you don’t have cake release you can certainly use a nonstick baking spray or prepare your pan the traditional way by applying shortening then dusting with flour.
What makes this pound cake different
In this pound cake the egg whites and egg yolks are added at separate times. This is a step I use often in other recipes but not always for pound cakes. The egg whites are whipped to stiff peaks then folded into the batter right before pouring the batter into the pan.
The challenge is this is a thick batter and it’s important to gently fold in the egg whites. Make sure you’re using a rubber spatula that is strong enough to keep up.
As the egg whites are added to the batter it will start loosening up. Be patient, you can do it. Stop as soon as the last egg whites are folded in. You want to make sure not to overmix the batter.
Why bake at 325°F
Generally speaking when baking a cake the larger the pan the lower the temperature, this can help create a more even bake.
This pound cake is made in a deep tube cake pan so a lower temperature like 325°F will help slow down the bake on the outside of the cake while giving the center of your cake a chance to catch up.
A lower temperature also means a longer time to bake but it’s worth it, this can help prevent the outside of your cake from getting burnt while the inside of your cake is undercooked.
Glazing goodness
The vanilla glaze is so simple and it give this pound cake that great classic look. It’s important not to drizzle the glaze on a hot cake.
If you drizzle the glaze on a cake that is too warm the glaze will melt and drip off of the cake. If this happens to you no worries; you’ll still have a tasty cake, it will just look different.
When drizzling the cake with the glaze make sure the cake is warm, not hot. Don’t rush it. It’s worth the wait.
I hope you enjoy it!
Lemon Pound Cake with Vanilla Glaze
Ingredients
Cake
- 2 cups butter (4 sticks) , softened
- 6 eggs , separated
- 2 1/4 cups sugar
- 4 cups flour
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 2 tsp baking powder
- Pinch of salt
Glaze
- 1 cup confectioners’ sugar
- 1 tsp vanilla extract
- 3-5 tsp warm water
Instructions
The Cake
- Preheat oven to 325°F. Grease and flour tube pan or use cake pan release.
- In a bowl combine the flour, baking powder and salt; set aside. In a large mixing bowl cream the butter for approximately one minute. Add egg yolks one at a time, beating well after each addition until light and fluffy. Add the sugar, beat until creamy. Add the vanilla and lemon extracts. Add the flour mixture and combine just until flour is absorbed.
- In a separate bowl beat the egg whites until stiff peaks form. Take approximately one-third of the egg whites and gently fold into the batter. Fold in the rest of the egg whites and blend thoroughly without over mixing.
- Pour batter into cake pan and bake for 1 hour or until toothpick or wooden skewer comes out with just a few crumbs on it.
- Prepare glaze. See instructions below.
- Glaze cake while it is still warm.
The Glaze
- Sift confectioners' sugar onto a sheet of parchment paper or wax paper. In a medium bowl combine the confectioners' sugar, vanilla and 3 tsp water, stir until glaze is smooth. Add up to 2 tsp additional water to reach desired consistency.
Video
Notes
2 Comments
Kari Lundberg
Shannon! This is soooo cool! Nice to see you in the interwebs! 😊
Shannon Rivero
Thanks so much Kari! You’re my very first comment.