There’s nothing like the bright, zesty taste of lemon pound cake to bring some sunshine to your day.  This recipe is perfectly lemony and sweet!  Underneath that layer of glaze (yes, you can make it as thick as you want!) is a golden cake that stays moist and rich.

There are 3 groups of ingredients – for the cake itself, the glaze, and the syrup.

Baking a cake requires a little more care and science.  There is a balance between wet and dry ingredients which will determine the outcome of your cake.  In fact, if you think about it, most cakes have the same set of ingredients, but the proportions differ from one cake to another.  Too much flour, your cake will be hard.  Did the top sink?  There was probably too much baking powder or baking soda.   

Here are some tips to making a perfect Lemon Pound Cake:

• Use room temperature ingredients. At room temperature, the eggs, butter, and milk will emulsify properly and trap air to make a cake fluffy.  When cold, the ingredients will have a more difficult time combining.
• Large eggs are around 57grams with shell. Follow the egg size indicated in the recipe.  Eggs provide structure, so too little may result in flat, dense cakes. 
• A simple syrup helps make your cake moist. Many professional bakers use this secret to ensure their cakes are moist!  For this recipe, we include a little lemon juice to enhance the flavor even more.

INGREDIENTS

CAKE
1/3 cup milk, room temperature
3 large eggs, room temperature
2 tbsp lemon juice
½ cup unsalted butter, melted and cooled
1.5 tbsp lemon zest
¼ tsp salt
1 cup sugar (200 grams)
3 tsp baking powder
2 tsp baking soda
2 cups all-purpose flour (260 grams)
 
LEMON GLAZE
½ cup confectioner’s sugar, sifter
1 tbsp lemon juice
1 tsp milk (optional)
1 tbsp lemon zest

LEMON SYRUP (optional, but great!)
2 tbsp water
2 tbsp sugar
1 tbsp lemon juice

DIRECTIONS:

1. In a bowl, combine milk, eggs, lemon juice, butter and lemon zest then pour into the bread maker pan.
2. In order, pour in salt, sugar, and all-purpose flour.

      

3. Set your Baumann Bread Maker to 10-CAKE, COLOR- MEDIUM
4. While the machine is mixing and mixture has formed into a smooth batter, about 3 to 5 minutes into the mixing stage, open the lid, then add baking soda and baking powder.
5. Run a spatula around the breadmaker to make sure all the flour is incorporated in the batter. Close the lid and wait for the bread maker to finish operating.

      

6. While waiting, make your lemon syrup. Combine sugar and water in a small saucepan; bring to a boil.  Turn off heat and stir in lemon juice.  Set aside to cool.
7. When cake is done, carefully remove basket from the bread machine. Gently shake out the cake onto a cooling rack.
8. OPTIONAL- lemon syrup
   1. Place rack on a tray (to catch spills!). Using a skewer, poke holes all over the top of the cake, ensuring you also reach the edges.  
   2. Brush the lemon syrup over the cake, allowing it to be absorbed. Take your time and finish up the syrup. 

     

9. Allow cake to cool completely, 1-2 hours. When cooled, mix the confectioner’s sugar, lemon juice, milk, lemon zest together.  Drizzle over the top of the cake and let the glaze drip down the sides. NOTE:  If you want a harder / whiter glaze, add more confectioner’s sugar.  The glaze will slowly harden on the cake.

       

 

Enjoy your Lemon Pound Cake!

       

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