• Jeremy Scheck

Glazed Lemon Pound Cake

I crave lemon desserts, and this one is incredibly easy to make, and it's always a crowd-pleaser. The cake itself is tender and moist inside, with a thick, crispy crust. The glaze is tart and lemony, tying it all together.


This recipe is adapted from Once Upon a Chef, although my method is a bit simplified and I use Greek yogurt (which I always have on hand) instead of buttermilk.


Ingredients for the Cake:

  • 3 cups (375g) all purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 sticks (226g) unsalted butter, at room temperature

  • 2 and 1/4 cup (450g) granulated sugar

  • Zest of 3 lemons

  • 3 large eggs

  • 1 cup (240 ml) full fat Greek yogurt

  • 3 tablespoons fresh lemon juice


Ingredients for the Glaze:

  • ~2 cups (240g) powdered sugar

  • Freshly squeezed lemon juice, to taste


Method:

  1. Preheat the oven to 325° F. Prepare a non-stick bundt pan or two loaf pans with butter (or non-stick spray) AND flour. For an extra crispy crust, you can use finely granulated sugar (such as Domino's) instead of flour.

  2. In a medium bowl, whisk together the flour, baking soda, and salt.

  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with electric beaters), cream the butter, sugar, and lemon zest. Don't rush this; I usually set a timer for 3-4 minutes. Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl as necessary.

  4. Mix together the lemon juice with the Greek yogurt before adding to the butter-sugar-egg mix. Beat well.

  5. Add in the flour mix and beat on low until just combined. Use a rubber spatula to ensure everything is properly mixed at the bottom and around the sides.

  6. Transfer to your prepared pan and bake, about 60 minutes, until the center springs back when lightly pressed.

  7. Let the cake cool 15 minutes in the mold before inverting on a wire rack to cool completely.

  8. To prepare the glaze, simply squeeze lemon juice LITTLE BY LITTLE into the powdered sugar, while mixing with a fork. When the icing becomes thin enough to easily drizzle with the fork, it's done. Drizzle the icing over the cooled cake to your liking. It takes about 10-15 minutes to set, if you can wait that long. Enjoy!


Scheck, Please! Media