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Lemon Pound Cake

Categories: Cakes

Submitted by:

For a little extra, garnish this cake with lemon zests and red glazed cherries. 



  • 3 lb. confectioner's sugar plus 1 oz.
  • 2 lb. eggs plus 2 oz.
  • 1 lb. heavy cream plus 5 oz.
  • 1/8 tsp. salt
  • 2 lb. all-purpose flour plus 6 oz.
  • .7 oz. Rumford Baking Powder
  • 10 oz. lemon zest (Finely chopped (apprx. 10 lemons))
  • 14 oz. butter (Clarified, melted)


"Mix first 4 ingredients on 1st speed until well incorporated.

Sift flour and Rumford Baking Powder together and add to mixture.

Add lemon zest and butter.

For lemon glaze mix powdered' sugar and fresh lemon juice together as needed. Mic until smooth and thick.

Deposit batter itno prepared cake molds and bake at 375F. While the cakes are still hot, glaze the top by placing a little glaze on the center of each cake. Let it run and spread evenly to cover the entire cake top. Decorate with lemon zests and red glazed cherries."