Mari’s Southern Lemon Pound Cake
Mari’s Southern Lemon Pound Cake
Ingredients
Cake
⒈／⒋ cup fresh lemon juice
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
⒈／⒋ teaspoon salt
Lemon Syrup
? cup fresh lemon juice
? cup granulated sugar
Lemon Glaze
2 cups powdered sugar
3–4 tablespoons fresh lemon juice
1 tablespoon melted butter
1 teaspoon fresh lemon zest (optional)
Instructions
Preheat your oven to 325°F (163°C). Thoroughly grease and flour a 10-inch Bundt or tube pan.
In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
Gradually add the sugar and continue beating for 7 to 10 minutes, until the mixture becomes pale, light, and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, lemon extract, fresh lemon juice, and lemon zest.
Gently fold in the sifted cake flour and salt until just combined. Do not overmix.
Pour the batter into the prepared pan and gently tap the pan on the counter a few times to remove any air bubbles.
Bake for 80–90 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes before turning it out onto a wire rack.
Lemon Syrup
While the cake is baking, combine the fresh lemon juice and sugar in a small saucepan over medium heat. Stir until the sugar has completely dissolved. Do not boil.
While the cake is still warm, use a skewer or toothpick to poke small holes all over the top and slowly brush or spoon the syrup over the cake. Let it soak in before adding more.
Allow the cake to cool completely.
Lemon Glaze
In a medium bowl, whisk together:
2 cups powdered sugar
3–4 tablespoons fresh lemon juice
1 tablespoon melted butter
1 teaspoon fresh lemon zest (optional)
Whisk until smooth. If the glaze is too thick, add another teaspoon of lemon juice. If it's too thin, add a little more powdered sugar.
Drizzle generously over the cooled cake and allow the glaze to set before serving.
Mari's Kitchen Notes
Fresh lemons always taste better than bottled juice.
Room-temperature butter, cream cheese, and eggs create the best texture.
This cake tastes even better the next day.
Serve with hot coffee, sweet tea, or people you love.