This is a delicious lemon frosted lemon pound cake, its sweet and buttery with a really nice lemon flavor. It is also wonderfully moist and dense. Start by preheating your oven to 350 degrees Fahrenheit then butter a 9-inch baking pan and line with a parchment paper. To make the batter, add butter into a stand mixer bowl and make sure it’s at room temperature, beat the butter until nice and smooth.
Next, add granulated white sugar and beat on medium-high speed until light and fluffy and quite pale in color then add a teaspoon of vanilla extract and try to use pure vanilla extract then also, add four large eggs one at a time while beating the batter. In the end, the batter will look a little curdled. For then dry ingredients, in a separate bowl, you will add all-purpose flour, to that add baking powder and salt, if you used salted butter then you will leave out salt when mixing the dry ingredients.
Zest the skin of one lemon, if you want to make this into an orange cake then you can substitute with orange zest. Whisk them together then start adding the flour in three additions while alternating the lemon juice in two addition on low speed and just mix until they are incorporated.
Pour the batter into your prepared cake tin and into the oven, bake for 40 to 50 minutes or until slightly browned and a toothpick inserted at the center comes out clean. Let the cake cool then remove the cake from the pan and let it cool completely on a wire rack. For the frosting which is really a lemon glaze, add powdered sugar in a bowl then add lemon juice and use a spoon to mix that together, you want a pouring consistency so you will add more sugar or lemon depending on how your consistency looks like.
Pour the glaze on the cake and smooth it out from the top to the side of the cake. Let the icing dry completely before storing it.
- 1 cup (230 grams) unsalted butter, room temperature
- 1 cup (200 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- Zest of 1 large lemon
- 2 cups (260 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup (60 ml) fresh lemon juice
- 1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
- 2 – 4 tablespoons fresh lemon juice
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick cooking spray, a 9 inch (23 cm) springform pan and then line the bottom of the pan with parchment or wax paper.
- In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3-4 minutes). Scrape down the sides and bottom of the bowl as needed. Beat in the vanilla extract.
- Add the eggs, one at a time, mixing well after each addition (batter will look curdled).
- Sift or whisk together the flour, baking powder, salt, and lemon zest. Add the flour mixture (in three additions) alternately with the lemon juice (in two additions), mixing until you have a smooth batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake about 40 – 50 minutes, or until a toothpick inserted in the center comes out clean.
- Place on a wire rack to cool for about 15 minutes, then gently remove the sides and bottom of the pan.
- Place the sifted confectioner’s sugar in a small bowl. Add 2 tablespoons lemon juice and stir until you have a thick and smooth glaze.
- Add more lemon juice or powdered sugar, as needed.
- Pour the frosting over the top of the cake, allowing it to drip down the sides. Let the frosting dry before covering and storing.
- This cake will keep for several days in an airtight container.