Candied lemon pound cake is lemon lovers dream. It is perfect with a cup of tea or served for dessert at your next dinner party.
Today I am joining my friend Sheri for our monthly series, “Sweet treats for your Sweet tooth.” Each month we will be sharing our favorite version of a sweet treat, everything from cookies, bars, cakes, puddings and more. If you don’t know Sheri she is a professional photographer and the writer of the Sheri Silver blog. This month it is all about lemons. I’m sharing Candied Lemon Pound Cake and Sheri is sharing Lemon Lavender Thumbprint Cookies both are delicious additions to your Spring and Summer dessert menus.
Candied Lemon Pound Cake
Classic pound cake is a kitchen staple and is delicious in the summer with fresh berries. But why not add a fresh, tangy, tasty lemon pound cake to your summer menu? This versatile and crowd pleasing cake is perfect for all of your summer entertaining, baby showers, bbq’s, weekend brunch and an afternoon treat with a cup of tea.
Why you will love this pound cake recipe
- Easy to make.
- It is a moist cake that is buttery and delicious.
- Is a lemon lovers dream, because the lemon flavor is infused in the cake, the syrup, the glaze, and sprinkled on top.
Need more lemon recipes? Try Lemon Ricotta Loaf Cake, Blueberry Lemon Lavender Bread, Lemon Raspberry Swirled Cheesecake Bars.
What You Need to Make Lemon Pound Cake
- 1 1/3 cups all-purpose flour
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 easpoon fine sea salt
- 11 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 tablespoon lemon zest
- 2 eggs
- 1 egg yolk
- 1/3 cup chopped candied lemon peel, plus extra for garnish
- 1/4 cup water
- 4- 5 tablespoons lemon juice, divided
- 2 cups powdered sugar, sifted
How to Make Lemon Pound Cake
- Preheat oven to 325 F. Prepare an 8 x 4 x 2-inch loaf pan with baking spray and line with parchment paper, set aside.
- In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt.
- In the bowl of a stand mixer fitted with a paddle attachment cream butter on medium speed for 30 seconds. Add 3/4 cup sugar and the lemon zest. Beat until light and fluffy. Don’t have a stand mixer, no problem use an electric mixer or a hand mixer instead.
- Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of the bowl occasionally. Gently fold the dry ingredients into batter. Fold in 1/3 cup chopped candied lemon peel. Spread cake batter into the prepared pan.
- Bake until golden brown and a wooden tooth pick or a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes. The remove from pan and let the lemon cake cool completely.
- Lemon syrup: In a small saucepan, combine 1/4 cup granulated sugar, the water, 2 tablespoons lemon juice. Bring the mixture to a boil, stirring to dissolve sugar. Generously brush the warm cake on all sides with the syrup. You will use a lot of the syrup, but not quite all. Cool the cake completely on wire rack.
- Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth.
- Place cake or a cooling rack over a sheet of waxed paper or a Silphat baking liner. Pour the glaze over the top of the pound cake and down the sides, use the back of a spoon to move the glaze evenly on the pound cake. Transfer the cake to a serving plate. Decorate the top of the cake with candied lemon chunks or candied lemon rind. Let glaze dry 2 hours at room temperature before you store it or enjoy it right away.
Variations & Serving Suggestions
- You can order candied lemon peel online and it is typically available in the grocery store around the holidays. Or you can make your own. If you make your own, make extra to enjoy as is, to dip into chocolate or to use in other recipes.
- Candied lemon makes a great gift and is delicious dipped in chocolate.
- This pound cake is delicious on its own but you can serve it with whipped cream, vanilla ice cream, fresh berries or a berry coulis.
How to store lemon pound cake
Lemon pound cake can be wrapped in plastic wrap or stored in an airtight container at room temperature for up to four days. You can also freeze the pound cake for up to 3 months.
THAT’S ALL FOR NOW
The next time you need dessert try this Homemade Candied Lemon Pound Cake with Lemon Glaze. Have a great day!
Don’t forget to hop over to visit Sheri and see her recipe for Lemon Lavender Thumbprint Cookies.
You can also keep up with me on Pinterest, Instagram, and Facebook. And last but not least, if you like Pinecones & Acorns share it with a friend!
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PrintHomemade Candied Lemon Pound Cake with Lemon Glaze
Candied lemon pound cake is lemon lovers dream. It is perfect with a cup of tea or served for dessert at your next dinner party.
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 1/3 cups all-purpose flour
- 1/3 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 easpoon fine sea salt
- 11 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 tablespoon lemon zest
- 2 eggs
- 1 egg yolk
- 1/3 cup chopped candied lemon peel, plus extra for garnish
- 1/4 cup water
- 4– 5 tablespoons lemon juice, divided
- 2 cups powdered sugar, sifted
Instructions
Preheat oven to 325 F. Prepare an 8 x 4 x 2-inch loaf pan with baking spray and line with parchment paper, set aside.
In a medium bowl, combine all-purpose flour, almond flour, baking powder and salt.
In the bowl of a stand mixer fitted with a paddle attachment cream butter on medium speed for 30 seconds. Add 3/4 cup sugar and the lemon zest. Beat until light and fluffy.
Add eggs and egg yolk, one at a time, beating well after each addition, scraping sides of the bowl occasionally. Gently fold the dry ingredients into batter. Fold in 1/3 cup chopped candied lemon peel. Spread cake batter into the prepared pan.
Bake until golden brown and a wooden tooth pick or a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan on a wire rack 10 minutes. The remove from pan and let the lemon cake cool completely.
Lemon syrup
In a small saucepan, combine 1/4 cup granulated sugar, the water, 2 tablespoons lemon juice. Bring the mixture to a boil, stirring to dissolve sugar. Generously brush the warm cake on all sides with the syrup. You will use a lot of the syrup, but not quite all. Cool the cake completely on wire rack.
Lemon Glaze
In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of fresh lemon juice until smooth. Place cake or a cooling rack over a sheet of waxed paper or a Silphat baking liner. Pour the glaze over the top of the pound cake and down the sides, use the back of a spoon to move the glaze evenly on the pound cake. Transfer the cake to a serving plate. Let glaze dry 2 hours at room temperature. Decorate cake with candied lemon chunks or candied lemon rind.
Notes
Recipe adapted from Midwest Living
- Prep Time: 20minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bakes
On My Radar
Just LOVELY my friend! Not being a chocolate girl I always appreciate a non-chocolate dessert! I love a good lemon cake and have never thought to add the candied lemon! Beautiful and delicious; can’t wait to try!
Hi Elizabeth,
Your Homemade Candied Lemon Pound Cake with Lemon Glaze looks so good. I love Lemon in just about anything.
My mama’s favorite was Lemon Meringue Pie. Her mother, my super star Grandmother owned her own restaurant in Iowa and she baked all the time. You name it she baked it. Just like YOU. Plus regular meals. In fact you remind me of one another. Also did about 5 different crafts, had an old Loom, made clothes for her kids. Studied French as she had time. Ran and operated the Berkeley Woman’s Faculty Club. She taught me how to serve these professors that taught at the University. It was the best experience of my life, I will never forget it. A dream job.
Katherine, your grandmother sounds like mine! She was an amazing woman, not only did she raise her children and make, can, bake all of their food later in life she owned and operated a men’s clothing store. I learned to love baking standing by her side. My grandmother also worked with me, she never wanted to retire so after she sold her store she came to work for my mother in her leather company. I worked there as well while in school. We had the best times!
Oh my goodness, Elizabeth … this looks so good. I’d love to sit down for a slice (or two), a cup of tea and a chat. Yum!
Let’s hear it for all things lemon! I love lemon pound cake and can’t wait to try this one. You always share the best recipes! Have a great weekend!
Thank you Kim! Have a wonderful weekend.