Lemon Pound Cakes with Candied Lemon Slices
This lush loaf is drizzled with sunny citrus syrup and slices.
- Total Time:
- Servings: 16
Source: Everyday Food, May 2007
- 16 tablespoons (2 sticks) unsalted butter, room temperature, plus more for pans
- 3 cups all-purpose flour (spooned and leveled), plus more for pans
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons finely grated lemon zest (from 2 lemons)
- 2 1/2 cups sugar
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- Candied Lemon Slices and Lemon Syrup
For Lemon Glaze:
- 2 cups confectioners' sugar
- 2 tablespoons fresh lemon juice
For Lemon Glaze:
Preheat oven to 350 degrees. Butter and flour two 8 1/2-by-4 1/2-inch (6-cup) loaf pans; set aside. In a medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
In a large bowl, using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternately add flour mixture in three parts, and sour cream in two, beginning and ending with flour mixture.
Divide batter between prepared pans; smooth tops. Bake until a toothpick inserted in center of cakes comes out clean, 55 to 65 minutes (tent loosely with foil if browning too quickly). Meanwhile, make Candied Lemon Slices and Lemon Syrup.
Remove cakes from oven; while they're still in pans, use a wooden skewer or toothpick to poke several holes in tops. Setting aside 1/4 cup Lemon Syrup, pour remainder over cakes. Let cakes cool completely in pans, about 2 hours. Remove from pans, and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with reserved syrup.
Prepare Lemon Glaze; pour over cakes (still on cooling rack), letting it drip down the sides. Let set, about 30 minutes. Garnish with Candied Lemon Slices.
In a small bowl, whisk confectioners' sugar with fresh lemon juice; add up to 2 more tablespoons juice until pourable but thick.