I think every good cook should have an amazing dessert up their sleeve and I’m telling you, this could be your winning recipe. Well, it’s either this pound cake or these lemon brownies that are a close match! This lemon pound cake has a light glaze that gets infused into the cake and the lemon icing adds a whole other level of lemon deliciousness that you can’t skip out on. You’ll poke holes around the cake with a long tined fork and you’ll spread the light glaze all over the cake. This glaze or “syrup” will sink into the holes and provide even more lemon flavor throughout. (YUM!) For all of the lemon lovers of the world…this dessert was made for you! You can scroll down to the recipe card for the full list of ingredients and measurements.
Butter: Always use softened, room temperature butter (not margarine or spreadable butter) to ensure maximum volume in your cake. I take mine out of the fridge at least an hour before I begin baking! Shortening: I like to use a combination of butter and vegetable shortening because it is already partially aerated. Eggs: Yes, pound cake requires a lot of eggs and also at room temperature! They help make the bundt cake big, hearty and moist! Unbleached all purpose flour: I usually use this flour however you can use cake flour. Using cake flour will result in a more tender crumb! Heavy Whipping Cream: this helps to create a very light, soft, tight crumb and makes the pound cake really moist! You can use whole milk in its place if needed.
Like I mentioned above, this moist lemon pound cake recipe has both a lemon glaze (or lemon syrup) and icing for extra lemon flavor. The lemon glaze is simple: fresh lemon juice and powdered sugar or confectioners sugar.
Fresh berries: strawberries, raspberries, blackberries, blueberries are all great options. (strawberries with whipped cream and mint is amazing!) Peaches & Whipped cream Chocolate or Nutella with berries Lemon Curd Greek yogurt, almonds (or pistachios) and honey Banana coins and coconut flakes A scoop of ice cream and chocolate sauce
