Hamdi Saidani This Pioneer Woman Lemon Pound Cake is a moist and zesty recipe, which is made with buttermilk and fresh lemon juice. It’s a classic, foolproof recipe, ready in about 2 hours and 40 minutes.
Pioneer Woman Lemon Pound Cake Ingredients
A bright, tangy combination for a perfectly moist and classic pound cake.
For the Cake:
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- 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 Pioneer Woman Lemon Pound Cake
A step-by-step guide to a bright, beautiful, and delicious dessert.
- Prep Oven and Pans: Preheat the oven to 350°F. Spray two 8½ x 4½-inch loaf pans with nonstick cooking spray and line them with parchment paper slings for easy removal.
- Combine Ingredients: In one medium bowl, whisk together the flour, baking soda, and salt. In another small bowl, whisk together the buttermilk, lemon zest, and lemon juice.
- Cream Butter and Sugar: In a large bowl with an electric mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Batter: With the mixer on low, alternate adding the flour mixture and the buttermilk mixture to the butter mixture, beginning and ending with the flour. Mix only until the ingredients are just combined; do not overmix.
- Bake the Cakes: Divide the batter evenly between the two prepared loaf pans. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes before using the parchment slings to lift them out onto a wire rack. Let them cool for about 1 hour.
- Apply Syrup and Glaze: While the cakes cool, prepare the syrup by boiling the water and sugar, then stirring in the lemon juice. Brush the warm syrup all over the cooled cakes. Whisk the confectioners’ sugar and lemon juice to make a thick glaze, then spoon it over the top, letting it drip down the sides.
Recipe Tips
For the most tender and flavorful lemon pound cake every time.
- How to get the best lemon flavor? The key is using both fresh lemon zest and fresh lemon juice. The zest contains essential oils that provide a powerful lemon aroma and flavor that juice alone cannot match.
- Why use buttermilk? Buttermilk is acidic, which helps to tenderize the gluten in the flour, resulting in a softer, more moist cake with a very fine crumb. It also adds a subtle, pleasant tang that complements the lemon.
- Can I make this in a Bundt pan? Yes, this recipe can be baked in a single 10- or 12-cup Bundt pan. Make sure to grease and flour the pan exceptionally well. The baking time will need to be adjusted; start checking for doneness around 60-70 minutes.
- How do I prevent a dry pound cake? The number one rule is not to overbake. Check the cake at the lower end of the baking time with a long wooden skewer. As soon as it comes out clean or with a few moist crumbs attached, it’s done.
What To Serve With Lemon Pound Cake
Perfect pairings to complement this zesty cake.
This pound cake is delicious on its own, but it’s also wonderful with:
- A dollop of fresh whipped cream
- A handful of fresh raspberries or blueberries
- A scoop of vanilla bean or raspberry sorbet
- A warm cup of Earl Grey tea
How To Store Lemon Pound Cake
Keeping your cake moist and fresh.
- Room Temperature: The glazed cake can be stored in an airtight container or under a cake dome at room temperature for up to 4 days.
- Freeze: To freeze, let the cakes cool completely before adding the glaze. Wrap them tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight on the counter, then add the glaze before serving.
Lemon Pound Cake Nutrition Facts
An estimated guide per serving.
- Calories: 313 kcal
- Carbohydrates: 59 g
- Protein: 4 g
- Fat: 7 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use bottled lemon juice instead of fresh?
For the absolute best, brightest flavor, fresh lemon juice is highly recommended. Bottled lemon juice can have a slightly different, more muted taste. If you must use it, it will work, but the final flavor won’t be as vibrant.
My glaze is too thin and just soaked into the cake. What went wrong?
The glaze should be quite thick, like honey or molasses, before you pour it. If it’s too thin, simply whisk in more confectioners’ sugar until you reach the right consistency. Also, ensure the cake is mostly cool before glazing; a warm cake will cause the glaze to melt and become runny.
Why did my pound cake sink in the middle?
This can happen for a few reasons: opening the oven door too early in the baking process, which causes a sudden temperature drop; underbaking, leaving the center structure too weak to support itself; or overmixing the batter, which incorporates too much air that later collapses.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cream Cheese Pound Cake Recipe
- Pioneer Woman Lemon Blueberry Pound Cake Recipe
- Pioneer Woman Chocolate Cherry Mug Cake Recipe
Pioneer Woman Lemon Pound Cake Recipe
Description
A classic and wonderfully moist lemon pound cake made with buttermilk for a tender crumb, soaked in a lemon syrup, and finished with a sweet, tangy lemon glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Grease, flour, and line two 8½ x 4½-inch loaf pans.
- Whisk dry ingredients in one bowl and wet (buttermilk, zest, juice) in another.
- Cream butter and sugar until fluffy. Beat in eggs one at a time.
- Alternate adding flour and buttermilk mixtures to the creamed mixture, beginning and ending with flour. Mix until just combined.
- Divide batter into pans and bake for 55-65 minutes, until a tester comes out clean.
- Cool in pans for 10 minutes, then turn out onto a rack to cool for 1 hour.
- Prepare syrup and brush over the cooled cakes. Prepare glaze and pour over the top. Let set before serving.
Notes
- u003cliu003eUsing room temperature butter and eggs is key to a light and fluffy texture.u003c/liu003eu003cliu003eBe careful not to overmix the batter once the flour is added, as this can make the cake tough.u003c/liu003eu003cliu003eFor the best flavor, use fresh lemons for both the zest and the juice.u003c/liu003eu003cliu003eThe cake can be frozen without the glaze for up to 3 months for a great make-ahead dessert.u003c/liu003e
