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Lemon Pound Cake with Lemon Syrup and Vanilla Cream Glaze Recipe

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4.3 from 54 reviews

This Lemon Pound Cake is a moist and tender treat bursting with bright citrus flavor. Made with a blend of butter, avocado oil, and fresh lemon zest and juice, this classic loaf cake is elevated with a tangy lemon syrup brushed over the warm cake and finished with a smooth vanilla cream glaze. Perfect for breakfast, afternoon tea, or a light dessert, it bakes to golden perfection in a standard loaf pan and yields 10 generous slices packed with refreshing lemon goodness.

  • Total Time: 2 hours 15 minutes
  • Yield: 10 servings

Ingredients

For the Lemon Pound Cake

  • 1 1/2 cups (212g) all-purpose flour (scoop and level to measure), plus more for dusting pan
  • 1 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp heaping salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, brought to room temperature
  • 2 Tbsp (9g) lemon zest (from 2 large lemons)
  • 1/4 cup (60ml) avocado oil (or olive oil), divided
  • 3 large eggs, brought to room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (120g) sour cream, brought to room temperature
  • 1 Tbsp fresh lemon juice

For the Lemon Syrup

  • 3 Tbsp granulated sugar
  • 2 Tbsp fresh lemon juice

For the Vanilla Cream Glaze

  • 1/2 cup powdered sugar
  • 1 1/2 to 2 Tbsp heavy cream
  • 1/4 tsp vanilla extract

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick cooking spray and dust it lightly with flour, then shake out the excess flour to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to whip together the granulated sugar, softened butter, 1 tablespoon of avocado oil, and freshly grated lemon zest. Start mixing on medium speed until combined, then increase to high speed and whip for several minutes until the mixture becomes light and fluffy.
  4. Add oil and eggs: Gradually mix in the remaining 3 tablespoons of avocado oil. Then, add the eggs one at a time, beating well after each addition to ensure thorough incorporation.
  5. Combine wet and dry: Add half of the flour mixture to the butter and egg mixture and mix until just combined. Follow by mixing in half of the sour cream, 1 tablespoon of lemon juice, and vanilla extract. Then add the remaining flour mixture and finish with the rest of the sour cream, mixing until the batter is smooth and uniform.
  6. Prepare batter for baking: Scrape down the sides and fold the batter gently to evenly incorporate all ingredients. Pour the batter into the prepared loaf pan and shake gently to level it out.
  7. Bake the cake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top begins to brown too quickly near the end, tent the cake loosely with foil to prevent over-browning.
  8. Make and apply lemon syrup: In a microwave-safe dish, combine 3 tablespoons granulated sugar and 2 tablespoons lemon juice. Microwave for about 15 seconds, then whisk to dissolve the sugar. While the cake is still hot in the pan, brush half of this lemon syrup over the top. Allow the cake to cool in the pan for 20 minutes.
  9. Cool and glaze the cake: Run a knife around the edges of the loaf pan to loosen the cake, then invert the cake onto a wire cooling rack. Brush the remaining lemon syrup over the bottom and sides of the loaf. Set the cake upright on the rack and allow it to cool completely.
  10. Prepare and apply glaze: In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Spread this glaze evenly over the top of the cooled cake. Let the glaze set at room temperature before slicing and serving.

Notes

  • Ensure all wet ingredients like butter, eggs, and sour cream are at room temperature for proper mixing and a tender crumb.
  • If you don’t have avocado oil, olive oil can be used as a substitute without significantly changing the flavor.
  • Tenting the cake with foil near the end of baking prevents over-browning while allowing the inside to cook through.
  • Use fresh lemons for zest and juice to maximize bright citrus flavor.
  • The lemon syrup adds extra moisture and zing, but you can omit the syrup for a less tangy version.
  • For a thicker glaze, use less cream; for a thinner glaze, add a bit more cream.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/lemon-pound-cake-with-lemon-syrup-and-vanilla-cream-glaze-recipe/