Fresh Lemon Butter Syrup Pound Cake

Ingredients

• 7 Large Eggs (room temperature)
• 4 cups All-Purpose Flour (sifted; can use cake flour for a lighter crumb)
• 1 teaspoon Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt (use less if using salted butter; increase to 1 tsp if using unsalted butter)
• 5 Lemons (2 for zest and juice in batter, 1 whole for syrup, 1 for glaze; fresh, large)
• 4 sticks Unsalted Butter (softened to room temperature; can use salted butter and adjust salt accordingly)
• 2.75 cups Granulated Sugar
• 0.5 cup Buttermilk (room temperature)
• 1 cup Water
• 4 tablespoons Butter (for syrup)
• 2 cups Powdered Sugar (sifted)
• 1 teaspoon Vanilla Extract (optional, adds depth to glaze)

Instructions

1. Prepare Dry Ingredients

   In a large bowl, sift together 4 cups all‑purpose flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt. Set aside.

   Time: PT5M

2. Zest and Juice Lemons

   Zest the peel of 2 large lemons onto a piece of parchment; set zest aside. Juice the same 2 lemons to yield about 1/2 cup fresh lemon juice. Juice an additional lemon for the syrup and another for the glaze; set juices aside.

   Time: PT5M

3. Cream Butter and Sugar

   In the stand mixer bowl, combine 4 sticks softened butter and 2 ¾ cups granulated sugar. Beat on low (speed 1) then increase to medium (speed 3) for about 7 minutes, scraping down the sides, until the mixture is light, fluffy, and pale in color.

   Time: PT7M

4. Add Eggs Gradually

   Crack 7 large eggs into a mason jar, give a quick whisk, then add the eggs to the butter‑sugar mixture a few at a time on low speed. Wait until each addition is fully incorporated before adding the next.

   Time: PT5M

5. Incorporate Flour, Lemon Juice, and Buttermilk

   With the mixer on low, add about one‑third of the sifted flour, then half of the 1/2 cup lemon juice. Alternate adding a few more tablespoons of flour, the remaining lemon juice, more flour, then 1/2 cup room‑temperature buttermilk, finishing with the rest of the flour. Mix just until combined; do not over‑mix.

   Time: PT10M

6. Fold in Zest and Remaining Flour

   Remove the mixer bowl. Using a spatula, gently fold in the reserved lemon zest and any remaining flour until just incorporated. This step is done by hand to avoid over‑mixing.

   Time: PT5M

7. Prepare the Bundt Pan

   Generously butter and flour the 16‑cup bundt pan (or use parchment‑lined parchment if preferred). Ensure all crevices are coated.

   Time: PT3M

8. Bake the Cake

   Pour the batter into the prepared pan, smooth the top, and bake in a pre‑heated 325°F oven for 1 hour 25 minutes, or until the edges pull away and a toothpick inserted near the center comes out clean.

   Time: PT1H25M

   Temperature: 325°F

9. Make Lemon Butter Syrup

   While the cake bakes, combine 1 cup granulated sugar, 1 cup water, and the juice of 1 whole lemon in a microwave‑safe bowl. Microwave on high for 6 minutes, stirring halfway, until the mixture boils and reduces slightly. Stir in 4 tbsp butter until melted and smooth.

   Time: PT10M

10. Apply Syrup to Hot Cake

    When the cake is done, remove it from the oven and immediately poke holes all over the surface with a skewer or knife. Slowly pour the hot lemon‑butter syrup over the cake, allowing it to soak in. Let the cake sit in the pan for 15 minutes to absorb the syrup.

    Time: PT5M

11. Cool and Flip

    After the 15‑minute rest, carefully invert the cake onto a cooling rack. Allow it to cool completely before glazing.

    Time: PT15M

12. Prepare Thin Lemon Glaze

    In a bowl, combine the juice of 1 lemon, a capful (≈1 tsp) vanilla extract, and 1 cup powdered sugar. Whisk until smooth, then add a second cup of powdered sugar if needed to reach a thin, pourable consistency.

    Time: PT10M

13. Glaze the Cake

    Drizzle the thin lemon glaze over the completely cooled cake, allowing excess to run down the sides. Let the glaze set for a few minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

0.5 g