Dining and Cooking
OLD SCHOOL LEMON POUND CAKE
In American Recipes

OLD SCHOOL LEMON POUND CAKE



This is the most moist delicious lemon cake you will ever make or eat

3 cups all purpose flour, spooned into measuring cup and leveled-off with a knife
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (low fat is fine)
2 tablespoons grated lemon zest,
2 tablespoons fresh lemon juice
2 sticks (1 cup) unsalted butter, softened
2-1/4 cups granulated sugar
3 large eggs

For the Syrup

1/4 cup water
1/4 cup granulated sugar
1-1/2 tablespoons fresh lemon juice

For the Glaze

1 cup confectioners’ sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the oven to 325°F and set an oven rack in the middle position.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the buttermilk mixture. Repeat with another quarter of the flour and the remaining buttermilk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
Thoroughly grease a 10-inch Bundt pan with nonstick cooking spray or vegetable shortening, making sure to get into all the crevices. .
Spoon the thick batter into the prepared Bundt pan and smooth with a rubber spatula. Bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
Set the cake on a cooling rack. Carefully run an offset spatula or table knife around the edges of your pan, between the pan and the cake, to loosen the cake from the pan (don’t forget the center tube). Cool the cake in the pan for ten minutes
Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
Invert the warm cake onto a rack. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
When the cake is cool, carefully transfer it to a serving platter. To make the glaze: in a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides.

ENJOY

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46 Comments

  4. S B

    I love love love lemon cake but I only ever made it from a box, thank you sir for sharing your wisdom 😊

  9. Linda Merwin

    I made many cakes over my years. It was beautiful. I cut it the next day. I don't know what I did wrong. I was very disappointed. It was so dry. I don't know what I did wrong. I followed you to the tea. Still love your videos.

  11. Wen Wen

    Hello from the Poconos! I love your show. I watch you everyday. Keep bringing us those great recipes!

  14. Nareesa Jones-cleveland

    Wow…his cake recipes are delicious I've followed his German chocolate recipe and his lemon cake both were so moist and fluffy. I can't wait to see what I can try next

  16. Toni Matthews

    Thank you for sharing this recipe 🙏 so easy and amazing. May God continue to bless you with such a wonderful gift

  20. Judy L.

    This. Cake. Is. DELICIOUS!!!!! I have ANOTHER favorite cake from your channel; the Pineapple Pound cake and THIS cake! Thanks again for sharing your recipes.

  22. S L

    I think I commented on the cake with whole milk instead of this one, but the buttermilk recipe is the one I followed. My cake came out very lemony but seemed a little dry. I added about 2 tablespoons of lemon extract to the buttermilk along with 3 tablespoons of limoncello. I also added the lemon extract and limoncello to the syrup as well. Chef Jef, I think if I added lemon pudding to the flour mixture, moisture would be more noticeable in the cake. What do you think about that?

  23. Summerchild68

    Never seen nothing like it.I love lemon cake and pies.Need your old school soulfood patent on this one. I call this one Chef Jeffery's cake.

  26. little faith

    Chef Jeffery your cakes are AwEsOmE!! My family loved it so much they gave me back my mixer and said “You keep it”. I used TWO CUPS of All purpose flour and almost 2 cups of sugar, three eggs and buttermilk. Three tsps of lemon extract, two vanilla, and one tap of almond. The buttermilk was pretty acidic so I sweetened it up with XXX sugar too. It was sooo good. God bless you and your Mom.

  39. Frances Tilton

    I made my second lemon pound cake using your recipe and both turned out great. Thank you for posting the video.

  40. Joe Carr

    I really like how you cook, what you cook, and why you cook. Thank you so much for your videos!

  41. Sheilah Taylor

    I'm a lemonhead too 😃 I don't know if you can call this a pound cake though 🤔 I love the density of a real pound cake. Made for years! Thanks Chef

  42. Kym Chandra

    👋🏼 Chef Jeffrey! Oh My God! That simply 🍋 syrup and that lemon glaze! DELICIOUS! I just made a lemon pound cake and all I can say is I TRUST ALL OF YOUR COOKING! Thanks for sharing again! Kym in NC!

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