Lemon Pound Cake Recipe - Sandkuchen with Glaze

Lemon Pound Cake
Lemon pound Cake baked in a Bundt pan. J.McGavin
    80 mins
Ratings

Sandkuchen or pound cake, any way you slice it is good. This lemon pound cake can form the basis for a strawberry shortcake or an ice cream dessert. It can also be served plain, with a glass of tea or a cup of coffee. This cake is even at home at a brunch buffet.

What You'll Need

  • Cake
  • 1 c. room temperature butter
  • 2 1/4 c. sugar
  • 1/4 c. vanilla sugar (or more sugar)
  • Zest from 2 lemons
  • 4 large eggs
  • 1/2 to 1 tsp. flavoring (optional, can be a lemon, vanilla or orange)
  • 3 c. flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 c. buttermilk
  • Glaze
  • Juice from 1 lemon
  • 1 1/2 - 2 c. powdered sugar

How to Make It

  1. Take the butter out of the refrigerator early, OR brings to room temperature quickly by microwaving it on 50% power in 10-second increments until soft but still holding its shape. To bring the eggs up to temperature, place them in a bowl of hot tap water before you start mixing anything.
  2. Place the butter, sugar and lemon zest in a bowl and mix on medium speed until light and fluffy, several minutes.
  1. Beat the eggs in, one at a time, until the batter is smooth. Beat in flavoring, if using, and beat for several more minutes.
  2. Sift the flour with the baking powder and salt. Using a low-speed setting, mix in the flour in three parts, alternating with the buttermilk.
  3. When the batter is smooth, spoon it into a greased and floured Gugelhupf, Bundt or angel food pan. Smooth the top.
  4. Bake in a preheated, 350°F oven for 50 to 70 minutes, or until cake is firm on top and has started to separate from the side of the pan.
  5. Remove from oven and cool for 10 minutes. Turn out onto a wire rack. Cool completely.
  6. Make the glaze: Mix the lemon juice and powdered sugar in a small saucepan. Bring to a boil and cook, stirring constantly, until the mixture is glossy and clear (almost clear). Remove from heat and brush over cake. Let the glaze set up, then cut and serve.
  7. Store this cake, tightly covered, for up to two days. The cake tastes even better the second day, so do not hesitate to bake it early. You may also freeze this cake. I like to wrap individual slices in plastic foil and freeze them for my coffee breaks.

High altitude: increase flour to 3 1/4 cups and decrease baking powder to 2 teaspoons.

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