Ready in 1 hour 30 minutes
This pound cake is rich, moist, and completely delicious, with just the right amount of citrus. Perfect for Sunday brunch, which is my favorite time to have it!
For the cake:
Grease a 10 in. tube pan or bundt pan and preheat oven to 325 degrees. Mix lemon zest and sugar together until sugar is fragrant. Cream sugar and butter. Beat in eggs and lemon juice. Add salt, flour, baking powder and combine. Stir in milk. Bake for 55-65 minutes, or until a toothpick inserted into cake comes out clean.
For the syrup:
Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Cool slightly and pour over cake. Let cake sit overnight to soak up the syrup for best results.
Leko_24 1y agoTried and loved it!!!
sherieme 3y agoI used cake flour instead of regular all purpose flour and cooked in a bundt pan and the cake turned out AMAZINGLY!!! Next time I will use more fresh lemon juice for the cake because it wasn't lemony enough for my taste. I also wasn't crazy about the syrup. It was too tart. Not sweet enough. However, I will definitely make this again! Yummy!!!
scarletmoon25 4y agoLittle slices of heaven!!
angrose 4y agoThis tasted great. I doubled the recipe and made a double layer 9x13 cake. Since it was for a birthday cake, and was going to be iced, I opted not to do the syrup part. I did put lemon pie filling between in between the layers and this worked well!
Jessy1480 5y agoDefinitely a must try!
NichelleB 5y agoLove it! My family and co-workers enjoyed it too!
Tfinein 6y agoDelicious! Easy recipe. I would highly recommend. I halfed the recipe in an 8 inch loaf pan. It turned our great!
luvdyt 7y ago[I posted this recipe.]