I have my “go-to” dessert recipes that I pull out when we are having company. But this time I wanted something different! A good friend was coming over and I wanted to make something unique and adventurous. I’m not sure how unique and adventurous you may deem lemon pound cake, but for me it was worth noting!
This lemon pound cake tastes very similar to the lemon pound cake that you would find at Starbucks. Now, I love pretty much anything at Starbucks so I figured this was a shoe-in for my girlfriend and I to have for our night together.
It’s a pound cake so it’s heavy; this is not a light and airy cake. It’s dense, but if that’s what you’re seeking this is perfect. It has just the right amount of lemon taste to it, but not overpowering.
One thing I would change is the amount of icing on it. As you can see in the image below it doesn’t quite cover the entire loaf. I think that I would rather a thick layer of icing across the top. Because the cake is so dense and thick it would definitely be not too overpowering.
- FOR THE CAKE:
- 1 and ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, room temperature
- 1 cup sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- ⅓ cup fresh lemon juice
- ½ cup canola oil zest of one lemon
- FOR THE ICING:
- 1 cup powdered sugar
- 2 tablespoons whole milk (I was out of milk, so I used half and half)
- ½ teaspoon lemon extract
- Preheat oven to 350 degrees. Grease/butter and flour a loaf pan ( 5 x 9 ). I used a glass Pyrex loaf dish.
- In a large bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine.
- In a mixer bowl, combine eggs, sugar, butter, and vanilla extract. Mix on low until combined. With the mixer running, slowly pour in the lemon extract and lemon juice (the lemon extract and lemon juice can curdle the eggs, so we want the mixer running to combine quickly).
- Pour the wet ingredients into the dry ingredients and stir until smooth. You can do this by hand. Stir the oil and zest into the batter until completely mixed.
- Pour batter into prepared pan and bake until a toothpick comes out with just a few moist crumbs attached (about 45 min at 350 degrees ). Remove from oven onto a wire cooling rack. Cool for 10 to 15 minutes while you prepare the glaze (whisk glaze ingredients together in a small bowl until smooth and well-combined). Pour glaze over warm cake and let cool completely in pan. Store tightly covered. Keeps well for several days.
I found this recipe on THIS SITE and these are her notes:
“Cooks notes: On some of the recipe sites, there were mentions of the loaf falling. Mine did not. I don’t know what might make it fall. Just be warned that it may have a bit of a reputation to fall. The original recipe said to bake at 350 degrees for 45 minutes. I baked mine at 325 degrees for 56 minutes in a glass pan. I thought a little lower temp might prevent the loaf from rising too quickly and then falling. Who knows. But mine was fine.”
I have made this loaf twice now. I tried baking it on the 325 setting and the 350 setting. Both times the loaf “fell”. I’m not sure if it has something to do with the fact that I live in Florida and therefore things cook differently here.