The Perfect Lemon Pound Cake with Syrup

Lemon pound cake, a classic for a reason, is elevated to new heights with the addition of a tangy, sweet syrup. This recipe will guide you through creating a moist, flavorful lemon pound cake with a vibrant citrus glaze that will leave you craving another slice.

The Art of Making Lemon Pound Cake with Syrup

A perfect Lemon Pound Cake With Syrup hinges on a few key elements: the right balance of sweet and tart, a tender crumb, and a luscious glaze. The secret lies in using fresh lemons for both the zest and juice, ensuring a bright, natural lemon flavor. My grandmother, a master baker in her own right, always emphasized the importance of room temperature ingredients for a smoother batter and even baking. This allows the butter to cream properly with the sugar, creating a light and airy texture. Don’t rush the process – patience is key to a truly exceptional pound cake.

Preparing fresh lemon zest and juice for lemon pound cake

Ingredients for a Luscious Lemon Pound Cake with Syrup

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest

Lemon Syrup Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 1/4 cup freshly squeezed lemon juice

Baking the Perfect Lemon Pound Cake

1. Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter, creating a tender crumb.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. In another bowl, combine the buttermilk, lemon juice, and lemon zest.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
7. Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
8. While the cake is baking, prepare the lemon syrup.

Lemon pound cake batter in a prepared loaf pan, ready for baking.

Making the Lemon Syrup

1. In a small saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
2. Remove from heat and stir in the lemon juice.
3. Once the cake is out of the oven, let it cool in the pan for 10 minutes before inverting it onto a wire rack.
4. While the cake is still warm, poke holes all over the top using a skewer or toothpick.
5. Slowly pour the warm lemon syrup over the cake, allowing it to soak in.

Serving and Storing Your Lemon Pound Cake with Syrup

This lemon pound cake with syrup is delicious served warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream complements the bright citrus flavor beautifully. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for longer storage.

A slice of moist lemon pound cake drizzled with syrup.

“A good lemon pound cake with syrup is a testament to the power of simple ingredients,” says renowned pastry chef, Amelia Dubois. “The key is to use high-quality ingredients and to follow the recipe precisely.”

Frequently Asked Questions about Lemon Pound Cake with Syrup

1. Can I use bottled lemon juice? While fresh lemon juice is always preferred for the best flavor, you can use bottled lemon juice in a pinch.
2. Can I add other flavors to the cake? Absolutely! Try adding berries, poppy seeds, or even a swirl of cream cheese to the batter. For inspiration, consider our recipe for Lemon pound cake with berries.
3. How do I know when the cake is done? Insert a wooden skewer into the center of the cake. If it comes out clean, the cake is done.
4. Can I make the syrup ahead of time? Yes, you can make the syrup ahead of time and store it in the refrigerator for up to a week. Warm it slightly before pouring it over the cake.
5. Can I freeze this lemon pound cake? Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil before freezing.
6. What can I serve with lemon pound cake? This cake is delicious on its own, but it also pairs well with fresh berries, whipped cream, or a scoop of ice cream.
7. My cake is a little dry, what did I do wrong? Overbaking is a common cause of dry cakes. Make sure to check the cake for doneness with a skewer.

Conclusion: A Timeless Treat, Elevated

This lemon pound cake with syrup recipe is a simple yet elegant dessert that is sure to impress. The combination of the moist, tender cake and the tangy syrup creates a truly unforgettable flavor experience. So gather your ingredients and bake this classic treat today! Enjoy the sweet reward of a perfectly executed lemon pound cake with syrup.