Lemon Velvet Pound Cake

A rich, buttery pound cake with a dense but velvety crumb and bright lemon flavor throughout. Lemon zest, fresh juice, and a light syrup soak give the cake bold citrus flavor while keeping it moist and tender. Finished with a simple lemon glaze for a clean bakery style slice.

Yield: 2 loaves
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Special Equipment: Loaf Pan

Ingredients

• 1 ½ cups unsalted butter, room temperature

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 3 cups all purpose flour

• ½ tsp baking powder

• 1 tsp fine salt

• 1 cup whole milk or heavy cream

• 2 tbsp lemon zest

• ¼ cup fresh lemon juice

• 2 tsp vanilla extract

• 1 tsp lemon extract optional

• ¼ cup lemon juice

• ¼ cup sugar

• 1 ½ cups powdered sugar

• 2 to 3 tbsp lemon juice

• 1 tsp lemon zest

Directions

1. Preheat oven to 325°F and grease and flour a bundt pan or two loaf pans. Beat butter and sugar about 5 minutes until pale and fluffy, then add eggs one at a time mixing well after each.

2. Stir in lemon zest, lemon juice, vanilla, and lemon extract if using. Whisk flour, baking powder, and salt together, then add to the batter alternating with the milk and mix just until combined.

3. Pour batter into the prepared pan and bake 70 to 85 minutes for a bundt pan or 55 to 65 minutes for loaf pans until a toothpick inserted comes out mostly clean.

4. While the cake is warm heat 1/4 cup lemon juice with 1/4 cup sugar until dissolved and brush over the cake so it soaks into the crumb.

5. Once the cake is completely cool whisk powdered sugar, lemon juice, and lemon zest together to form a glaze and drizzle over the top.