Gary’s Lemon Drizzle Pound Cake
Lemon Pound Cake
Delight in the tangy sweetness of Gary’s Lemon Pound Cake, a moist and flavorful dessert perfect for any occasion. Crafted with a blend of creamy butter and cream cheese, this cake boasts a rich texture enhanced by the vibrant zest and juice of fresh lemons.
Watch my video to follow along step-by-step.
Baked using the cold oven method for even rising and a tender crumb, it’s finished with a luscious lemon glaze that adds the perfect touch of sweetness. This cake is a family favourite and is sure to impress your guests with its refreshing flavour and delightful aroma!
Ingredients
For the Cake:
Cream Together:
1/2 lbs (250g) unsalted butter (room temperature)
1/2 lbs (250g) cream cheese (room temperature)
2 1/2 cups (500g) granulated sugar
6 large eggs (room temperature - added 1 at a time)
Dry Ingredients:
4 cups (500g) all-purpose flour
Zest of 1 lemon (add to the dry ingredients)
1/4 tsp (1ml) salt
1/2 tsp (2.5ml) baking soda
Rounded 1/2 tsp (3ml) cream of tartar
Liquids:
1 tsp (5ml) vanilla extract
Juice of 1 lemon
2/3 cup (150g) sour cream
For the Glaze:
1 cup (150g) confectioners/icing sugar
Juice of 1 lemon
1/2 tsp softened butter
Instructions
Prepare the Bundt Cake Tin:
Brush a bundt cake tin with melted unsalted butter and dust with flour. Place the tin in the refrigerator until ready to use.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, lemon zest, salt, baking soda, and cream of tartar. This allows the lemon zest to infuse the flour.
Cream the Ingredients: In a stand mixer, cream together the unsalted butter and cream cheese until smooth and fluffy.
Gradually add the granulated sugar, mixing until well combined.
Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mixing the Batter: Gradually add one-third of the dry mixture to the creamed butter and sugar, mixing on low speed until combined.
Add the vanilla extract, and lemon juice; followed by the next 1/3 of the dry ingredients; then the sour cream.
Gradually add the remaining dry ingredients, mixing on low speed until smooth and well combined. Be sure to scrape the sides of the bowl to ensure even mixing.
Fill the Cake Tin:
Pour the batter into the prepared bundt cake tin, ensuring it is evenly distributed.
Bake the Cake:
Place the filled cake tin in a cold oven. Set the oven temperature to 180°C (350°F) and bake for 15-20 minutes.
Reduce the temperature to 160°C (320°F) and continue baking for an additional 60-75 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the tin for 10-15 minutes.
Carefully invert the cake onto a wire rack on a parchment line, sided sheet tray to cool.
Prepare the Glaze:
In a bowl, combine the confectioners' sugar, lemon juice, and softened butter. Mix until smooth, adding a bit more lemon juice if needed to achieve a drizzle consistency.
Glaze the Cake:
Once the cake has cooled and been removed from the tin, drizzle the glaze over the top, allowing it to drip down the sides. Allow the glaze to firm up before adding more. Excess can be recovered and used as needed from the lined sheet tray.
Serve and Enjoy:
Optionally, decorate with additional lemon zest on top. Slice and enjoy your delicious Lemon Pound Cake!
