Lemon Pound Cake

November, 2016

This cake is as big as it is lemony and delicious. Be sure to use a 12-cup Bundt pan!

3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

3 cups granulated sugar

6 large eggs

1 1/2 tsp vanilla extract

Zest of 2 lemons

Zest of 1 lime

1 cup lemon yogourt (full-fat)

1/4 cup freshly squeezed lemon juice

For the lemon syrup

1/3 cup freshly squeezed lemon juice

1/4 cup freshly squeezed lime juice

2/3 cup granulated sugar

1/4 cup water

Zest of 1 lemon

Preheat your oven to 325˚F, and grease and flour a 12-cup Bundt pan.

In a large bowl, whisk together the flour, baking powder, baking soda and salt. In a second bowl beat the butter and sugar with an electric mixer until fluffy. Next, beat in the eggs one at a time, and then add the vanilla and citrus zest. With the mixer set to low, add the flour mixture alternating with the yogourt until just combined. Beat in the lemon juice until smooth, and pour the batter into the prepared pan. Bake for 75 minutes.

While the cake is baking, make the lemon syrup by combining the lemon and lime juice, sugar, water and zest in a small pot. Bring the mixture a boil, and then reduce the heat to low and let it simmer for 7 minutes, stirring occasionally. Remove from the heat, and let cool.

Use a wooden skewer to poke holes in the cake while it’s still warm. Brush the lemon syrup all over the cake (repeatedly), soaking it with lemony goodness.

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