Lemon Spice Pound Cake

October 30, 2020

Lemon Spice Pound Cake

With the cold closing in and the holidays just around the corner, I feel it’s about time to fire up the oven and bake like there’s no tomorrow. Am I right?
Today I’m sharing with you guys one of my favorite recipes for pound cake: Lemon Spice Pound Cake.

Lemon Spice Pound Cake

I know it may sound fancy but it's a straightforward, simple recipe to make.
An easy, breezy one-bowl loaf cake that is ideal for an afternoon snack and a perfect breakfast the next morning, too. Lightly spiced, tangy, and perfectly moist, not too sweet and with a great texture.
I like to add the lemon glaze on top because it lends a bit of sweetness and that acidic je ne sais quoi that I personally find irresistible. Moreover, it provides a shiny and glamorous effect that is to die for.
This cake is great as a gift or to have it ready when you have friends over, though it’s so good that it’s hard to share.

Lemon Spice Pound Cake

Lemon Spice Pound Cake                                                                                                                       Print this recipe!
Barely adapted from NYTCooking

Serves 10


1½ cups flour (I used all wheat flour)
1¼ teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon ginger
½ teaspoon salt
1 cup sugar
Zest and juice of 1 large lemon
4 eggs, at room temperature
½ cup heavy cream
1½ teaspoons vanilla extract
5½ tablespoons butter, melted and cooled


1 cup confectioners’ sugar
2 tablespoons lemon juice


Preheat the oven to 350°F (175°C) and place a rack in the upper third of the oven. Butter and 8.5 x 4.5 (1 pound) loaf pan, dust with flour and tap out the excess. Set aside.
In a medium bowl whisk flour, baking powder, cardamom, ginger, and salt. Set aside.
In a separate bowl place the sugar and grate the lemon zest over the sugar. Mix with a fork.
Add eggs one at a time whisking well after each addition. Whisk in the lemon juice followed by the heavy cream.
Stir in gently the dry ingredients into the batter in two additions.
Finally stir the vanilla extract and the melted butter. At this point the batter will be thick and shiny.
Scoop the batter into the prepared pan and bake for 65 to 70 minutes or until a tester inserted into the center comes out clean. Don’t over bake or it will end up too dry.
Transfer to a rack and let cool for 5 minutes. Run a sharp knife between the side of the cake and the pan to get the cake to release easily.
Carefully invert onto the rack and turn over.
To make the glaze, whisk sugar and lemon juice together.
Brush the glaze over the top of the warm cake and allow to cool completely.
Wrap loosely in plastic to store.

Nutrition facts

One serving yields 189 calories, 11 grams of fat, 22 grams of carbs, and 3 grams of protein.


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