Moist Lemon Pound Cake with Lemon Syrup and Icing

This Lemon Pound Cake is rich, buttery, and bursting with bright lemon flavor. The combination of fresh lemon zest, lemon extract, and a tangy syrup gives the cake an irresistibly moist texture. Finished with a glossy lemon icing, this cake is the perfect balance of sweetness and citrus.

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Ingredients

For the Cake

• 1 cup (16 Tbsp.) unsalted butter, softened
• ½ cup shortening, room temperature
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 2 tablespoons lemon juice
• 1 ½ tablespoons lemon zest
• 1 tablespoon lemon extract
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• ½ teaspoon baking powder
• 1 cup heavy cream or whole milk, room temperature

For the Lemon Syrup

• ½ cup powdered sugar
• ¼ cup lemon juice

For the Lemon Icing

• 1 cup powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon heavy cream

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Instructions

1. Preheat the oven to 325°F (165°C). Grease a bundt pan generously with nonstick baking spray and dust lightly with flour. Shake out the excess.
2. Cream the butter, shortening, and sugar:
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, and sugar on medium speed for 5–7 minutes, until the mixture becomes pale and fluffy.
3. Combine dry ingredients:
   In a separate bowl, sift together the flour, baking powder, and salt. Set aside.
4. Add eggs and flavorings:
   Reduce the mixer speed to low. Add the eggs one at a time, mixing for about 30 seconds each, just until the yolk disappears. Then mix in the lemon juice, zest, and extract until fully incorporated.
5. Alternate dry and wet ingredients:
   Gradually add the flour mixture in three additions, alternating with the heavy cream (or milk). Begin and end with the flour mixture. Mix just until combined after each addition—do not overmix.
6. Pour and smooth:
   Spoon the batter evenly into the prepared bundt pan. Tap the pan gently on the counter 3–5 times to release any trapped air bubbles and help the batter settle into the pan’s design.
7. Bake:
   Bake for 65–70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10–15 minutes before inverting onto a wire rack. Place parchment paper under the rack for easy cleanup.
8. Make the lemon syrup:
   In a microwave-safe bowl, whisk together the powdered sugar and lemon juice. Microwave for 1 minute, then stir until smooth. Poke holes all over the warm cake with a toothpick or fork, and brush the syrup over the surface so it soaks in.
9. Prepare the lemon icing:
   Once the cake has cooled completely, whisk together the powdered sugar, lemon juice, and heavy cream until smooth.
10. Glaze the cake:
    Spoon the icing over the cooled cake, allowing it to drip naturally down the sides. Slice, serve, and enjoy!

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Why You’ll Love This Recipe

• Bursting with real lemon flavor from juice, zest, and extract.
• Moist and tender crumb that stays soft for days.
• The lemon syrup locks in freshness and adds brightness.
• The simple icing gives a beautiful bakery-style finish.

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Tips

• Room temperature ingredients: Ensure butter, eggs, and cream are all at room temperature for a smoother batter.
• Avoid overmixing: Stop mixing once the ingredients are just incorporated to keep the cake tender.
• Check early: Every oven bakes differently; start checking for doneness around 60 minutes.
• For extra shine: Brush an extra layer of lemon syrup over the cake before glazing.

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Variations and Substitutions

• Citrus twist: Replace lemon with orange or lime for a refreshing variation.
• Dairy-free option: Substitute heavy cream with coconut milk or almond milk.
• Add texture: Fold in poppy seeds or blueberries for a fruity touch.
• Simple glaze: For a lighter finish, skip the syrup and drizzle only the icing.

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FAQs

Can I make this cake ahead of time?
Yes! This pound cake actually tastes better the next day as the flavors develop. Store covered at room temperature for up to 3 days.

Can I freeze it?
Absolutely. Wrap tightly in plastic wrap (without icing) and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What if I don’t have a bundt pan?
You can bake it in two loaf pans or a 9×13-inch pan—just adjust the baking time accordingly.

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Serving

Serve slices of this cake with a cup of tea, coffee, or a dollop of whipped cream. It’s perfect for brunch, afternoon gatherings, or as a simple yet elegant dessert.

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Suggestions

This cake pairs beautifully with fresh berries or a dusting of powdered sugar for presentation. For a spring or summer touch, garnish with thin lemon slices or edible flowers before serving.