Lemon Pound Cake is a perfectly lovely dessert, suitable for any gathering or tea party.
One of my favorite things to do is eat out! Fortunately Portland has an amazing selection of locally owned restaurants. I think I could eat out every day and never run out of fun new places to eat. Another one of my favorite things to do is to try and recreate at home an amazing dish I have had at a restaurant.
I recently enjoyed lunch with a friend at the Hands on Cafe, a fun little student run cafe at the School of Arts & Crafts on the west side of Portland. The menu is limited but always amazing. And they use fresh, local ingredients.
The day we were there they served a yummy lemon pound cake with lemon curd and whip cream. My friend had to stop me from licking the plate! We had decided to split a piece and did I regret that decision! The cake was delicious but the addition of the lemon curd was truly amazing.
I rushed right home to try and recreate this amazing lemon pound cake. Because the menu and the Hands on Cafe changes daily, I knew I would need to figure out how to make this delicious lemon dessert at home for myself.
Now I don’t have to worry because I can make it anytime I want – at home!
But remember, this lemon pound cake is best served with lemon curd and whipped cream. Making lemon curd is a little bit of work but so worth it. Make sure to check out my delicious lemon curd recipe.
Lemon Pound Cake Recipe
- 2 C sugar
- 1 C butter softened
- 4 eggs
- 3 C flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 C buttermilk
- 1 Tbsp freshly grated lemon peel
- 1 Tbsp fresh lemon juice
- 1 1/4 C powdered sugar
- 2 tsp lemon juice
- 1-2 Tbsp milk
Heat oven to 350 degrees.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Continue beating, adding eggs one at a time, until well mixed.
Reduce speed to low. Gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed.
Add lemon peel and 1 Tbsp lemon juice. Continue beating until well mixed.
Spread batter into a greased and flour 12 cup Bundt pan or a 10 inch angel food cake pan.
Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes, then remove from pan and cool completely.
Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl.
Drizzle over cooled cake.