Paula Deen Lemon Pound Cake Recipe

This sunny lemon pound cake is a bright and moist recipe, which is made with fresh lemon zest and a sweet lemon glaze. It’s a classic, foolproof recipe that makes two loaves and is ready in about 1 hour and 25 minutes, plus cooling time.

Paula Deen Lemon Pound Cake Ingredients

For the Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 tablespoons (packed) grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 sticks (1 cup) unsalted butter, softened
• 2¼ cups granulated sugar
• 3 large eggs

For the Syrup:

• 2 tablespoons water
• 2 tablespoons granulated sugar
• 2 teaspoons fresh lemon juice

For the Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons fresh lemon juice

How To Make Paula Deen Lemon Pound Cake

1. Prepare Oven and Pans: Preheat your oven to 350°F (175°C) and set a rack in the middle position. Grease two 8½ x 4½-inch loaf pans. Line the pans with parchment paper slings, allowing the paper to hang over the long sides, then lightly grease the parchment paper.
2. Combine Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
3. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar on medium speed for 3 to 4 minutes, until light and fluffy.
4. Add Eggs: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Alternate Wet and Dry: With the mixer on low speed, add the flour mixture and the buttermilk mixture alternately, beginning and ending with the flour mixture. Mix only until just combined after each addition.
6. Bake the Cakes: Divide the batter evenly between the two prepared loaf pans and smooth the tops. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then, use the parchment paper slings to lift the cakes out of the pans and let them cool completely on the rack.
8. Add Syrup and Glaze: While the cakes cool, make the syrup by bringing the water and sugar to a boil, then stirring in the lemon juice. Brush the warm syrup all over the cooled cakes. For the glaze, whisk the confectioners’ sugar and lemon juice until smooth, then drizzle it over the cakes. Let the glaze set for about an hour before serving.

Recipe Tips

• How to get the most lemon flavor? This recipe uses lemon zest, lemon juice in the cake, lemon juice in the syrup, and lemon juice in the glaze. Using fresh lemons for all components is key to achieving a bright, authentic lemon flavor.
• Why use room temperature ingredients? Using room temperature butter, eggs, and buttermilk is essential for a smooth, well-emulsified batter. This helps create a tender, even crumb in the finished pound cake.
• How do I prevent the cake from sticking? The parchment paper “sling” is the best trick. By lining the pan with an overhanging piece of parchment, you can easily lift the entire loaf out of the pan after it has cooled slightly, preventing any risk of it sticking.
• Why alternate wet and dry ingredients? Adding the flour and buttermilk mixtures alternately allows the batter to hydrate evenly without overmixing. This technique is crucial for achieving a tender texture and preventing a tough, dense cake.

What To Serve With Lemon Pound Cake

This bright, zesty cake is perfect on its own but also pairs beautifully with:

• A dollop of whipped cream
• A side of fresh berries, like strawberries or blueberries
• A scoop of vanilla bean ice cream
• A hot cup of tea or coffee

How To Store Lemon Pound Cake

• Store: The glazed cakes can be stored in an airtight container or a cake dome at room temperature for up to 1 day, though it’s best enjoyed fresh.
• Freeze: For longer storage, freeze the cakes after applying the syrup but before applying the final glaze. Wrap the cooled, syrup-soaked cakes securely in a double layer of plastic wrap or foil and freeze for up to 3 months. Thaw overnight on the countertop, then add the fresh glaze before serving.

Lemon Pound Cake Nutrition Facts

• Calories: 313 kcal
• Protein: 4g
• Fat: 7g
• Carbohydrates: 59g
• Sugar: 40g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Sour Cream Pound Cake Recipe
• Paula Deen Mama’s Pound Cake Recipe