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Luscious Lemon Pound Cake

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“This is a simple yet elegant dessert. Great served alone or with fresh blueberries. To simplify the preparation I use a food processor or blender. If using the creaming method be sure all ingredients are at room temperature. Recipes courtesy of Cook's Illustrated . . . my favorite food magazine!”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Grease 9 x 5-inch loaf pan with butter.
  3. Dust pan with cake flour.
  4. Mix together flour, baking powder and salt.
  5. Melt butter, whisk thoroughly to reincorporate any separated milk solids.
  6. In food processor or blender, process sugar and lemon zest until combined.
  7. Add lemon juice, eggs and vanilla, process until combined (about 5 seconds).
  8. With machine running, add melted butter through the feed tube in steady stream (about 20 seconds).
  9. Transfer mixture to large bowl.
  10. Sift flour mixture over eggs in three steps, whisking gently after each addition until just combined.
  11. Pour batter into prepared pan.
  12. Bake for 15 minutes at 350°F.
  13. Reduce oven temperature to 325°F and continue to bake until deep golden brown and skewer in center comes out clean (about 35 minutes).
  14. Cool in pan for 10 minutes.
  15. Turn onto wire rack.
  16. While cake cooling bring sugar, lemon juice and zest to boil in small saucepan.
  17. Stir occasionally to dissolve sugar.
  18. Reduce heat to low and simmer until thickened slightly, about 2 minutes.
  19. With toothpick poke holes on all sides of cake.
  20. Brush on Lemon Glaze.
  21. Allow to cool at room temperature at least one hour before serving.

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