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–+ servings

Lemon Pound Cake

BakedChristmasClassicDessertsEasterFruitHolidayKid-FriendlyOvenParty FoodPotluckSpecial OccasionSummerSweetThanksgiving
Time :1 hour 40 minutes
Yield :20 servings
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Pound cake is already a lovely tea time treat, but Lemon Pound Cake makes this dessert even sunnier! The orange liqueur and the tiniest hint of ginger set this buttery, tender cake apart from the rest with citrus flavor and spice. Lemon Pound Cake is indulgent and has a perfect balance of sweet and tangy. This treat is great any time of the day, whether it's with your morning coffee, afternoon tea, or evening dessert wine!
Pound cake is already a lovely tea time treat, but Lemon Pound Cake makes this dessert even sunnier! The orange liqueur and the tiniest hint of ginger set this buttery, tender cake apart from the rest with citrus flavor and spice. Lemon Pound Cake is indulgent and has a perfect balance of sweet and tangy. This treat is great any time of the day, whether it's with your morning coffee, afternoon tea, or evening dessert wine!

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 tablespoons lemon zest grated
  • 2 tablespoons brandy-based orange liqueur
  • 1/4 cups buttermilk

For the topping:

  • 1/2 cup lemon juice
  • 3/4 cup white sugar

Directions

  • Preheat the oven to 350 degrees F.
  • Grease 2 loaf pans with cooking spray, butter, or shortening.
  • Using a sifter or strainer, combine the flour, baking powder, ginger, and salt in a mixing bowl. Set it aside.
  • In a separate, larger mixing bowl, cream the butter and 2 cups of the sugar together using a hand or stand mixer.
  • Once you have a smooth, light, and creamy texture, beat in the eggs.
  • Add the lemon zest, orange liqueur, and buttermilk.
  • Add the flour mixture while gently stirring, careful not to overmix.
  • Once just combined, add the mix to the prepared loaf pans.
  • Bake until an inserted toothpick in the center comes out clean, about 50 minutes.
  • Allow the pans to cool on a wire rack.
  • Using a hand whisk or the whisk attachment on your mixer, combine the lemon juice and the remaining 3/4 cup of the sugar. The sugar should dissolve.
  • Drizzle the lemon sugar over the loaves, making sure to do so only when cool. Otherwise it will become something closer to a very tasty drizzle cake rather than a pound cake.
  • Serve once cooled.
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