Southern Lemon Pound Cake (From Scratch)
Southern lemon pound cake made from scratch! Easy recipe that bakes up moist, tender with authentic lemon flavor. Uses fresh lemon juice and zest!
glaze, lemon cake, lemon juice, lemon pound cake, lemon zest, lemons, myer lemons, pound cake
Divas Can Cook
pure vanilla extract
pure lemon extract
zest of 2 lemons
Juice of 3 lemons
LEMON SIMPLE SYRUP
can more if you want more tartness
LEMON VANILLA GLAZE
may need more
splash of vanilla extract
lemon zest & fresh whipped cream
Preheat oven to 325 F.
Generously grease and flour a bundt pan. Set aside.
In a large bowl cream together butter, shortening, and sugar at medium speed
Beat in eggs, one at a time, mixing thoroughly between each egg. *see note
Add vanilla extract and lemon extract.
Mix in yogurt and buttermilk.
Mix in lemon zest and lemon juice.
In a separate bowl whisk together flour, baking powder, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing well, but gently.
Pour batter into prepared pan.
Shake pan to smooth out and to release any trapped air.
Bake for 1 hour and 25-30 minutes or until moist crumbs cling to toothpick. (Do not over bake as cake will continue cooking as it cools.)
Remove from oven and let cool until pan is warm.
Remove from pan.
Mix together lemon syrup mixture and slowly brush over the cake. Go slowly so the syrup seeps into the crust. You won't need all of the syrup, just enough to do one light coat.
Once syrup has dried and cooled completely, mix together lemon glaze ingredients (adding more lemon juice if needed) and drizzle over the cooled cake.
Let glaze hardened.
Serve with fresh whipped cream sprinkled with lemon zest if desired.
When mixing in the butter, sugar, and eggs, use a medium speed to prevent the infamous pound cake streaks. And go easy after mixing in the flour.