Flavored with lemon, soaked with lemon syrup, and drizzled with lemon glaze, this is extra moist and rich & the ultimate lemon pound cake recipe!
▶︎ Recipe Video
I have always loved the refreshing taste of lemon cake and have been making it quite often. However, with regular pound cake recipes, the texture of the batter seemed to overpower the lemon flavor, and it wasn't quite what I was looking for - moist, with a balanced tangy lemon taste, not too heavy, not too light.
I had been searching for the perfect texture for a while until one day, I had to prepare a dessert buffet for about 100 people all by myself, and I needed to quickly mass-produce various types of sweets. That's when I came across the simplest recipe for "Weekend Citron," and I decided to give it a try. And guess what? This was exactly the texture I had been hoping for!
The key features of this recipe are using melted butter and not whipping the eggs to the point of becoming meringue-like. It's similar to how you make brownies.
While brownies are often baked without excessive mixing, resulting in a fudgy texture, this lemon cake batter uses baking powder, making the texture lighter while still retaining a moist feel.
To enhance the moisture, generous amounts of lemon syrup are added to the cake, giving it an even more luscious texture.
For those who have felt unsatisfied with previous Weekend Citron recipes, I highly recommend giving this one a try!
Among the comments (You tube and Japanese site), I noticed that some of you have had issues with the cake not rising well or rising too much, and it seems that one of the reasons could be related to the order of mixing the ingredients.
In the initial recipe I shared, the order of mixing was to add the flour and then the lemon juice towards the end. However, if the baking powder and lemon juice are not fully mixed and they react when combined (similar to the fizzing effect when you mix baking soda and vinegar for cleaning), it can lead to large bubbles forming during baking, resulting in an uneven texture.
Based on the feedback received, I have made adjustments to the recipe by combining the lemon juice with the butter and powdered sweetener at the beginning. Then, we add the eggs as a cushion before introducing the baking powder, which prevents the premature reaction and ensures a better outcome during baking.
For those who have successfully tried the previous recipe, I'm glad to hear that it worked out well for you! However, as you mentioned, this recipe contains relatively higher amounts of lemon juice and baking powder, which can lead to various reactions and outcomes.
If you have any further questions or need clarification, please feel free to leave a comment, and I'll be more than happy to assist you. Enjoy your baking, and I hope the updated recipe brings even more delicious results!
FOR THE CAKE
- 125 g unsalted butter, melted
- 150 g powdered sugar
- 1 lemon zest
- 70 g fresh lemon juice
- 3 eggs
- 150 g cake flour
- 1 ½ teaspoon baking powder
FOR THE SYRUP
- 75 g water
- 30 g granulated sugar
- 10 g fresh lemon juice
FOR THE GLAZE
- 200 g powdered sugar
- 40 g fresh lemon juice
For the garnish
- pistachio, finely chopped
- Preheat oven to 175°C | 350°F.
- Line a 20cm loaf pan with baking paper.
- Squeeze the lemons to get 120g of lemon juice for this recipe. You will need about 3 medium size lemons.
For the cake
- Melt butter in a saucepan or in the microwave. Set aside.
- In a large bowl, whisk together the powdered sugar, melted butter and lemon zest. Then add fresh lemon juice and stir well.
- Add the eggs, one at a time, beating after each addition.
- Add sifted flour and baking powder, mix until incorporated.
- Bake in 350°F (175°C) for 40 minutes, until the cake is golden and inserted toothpick comes out clean.
- 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.
- Cut the top of the warm cake if you need and invert it onto a rack. Gradually brush the hot syrup over the cake, letting it soak in.
- Cover in plastic wrap and allow the cake to cool completely, about one hour.
For the glaze
- in a small bowl, whisk together the sifted powdered sugar and lemon juice. Add more powdered sugar or lemon juice (or water) as necessary to make a thick but pourable glaze.
- When the cake is cool, carefully transfer it to a wire rack, set this on top of large plate to catch the run-off glaze.
- Pour the glaze over the top of the cake, then slowly work out to the edges of the cake until the cake is fully covered.
- Put the chopped pistachio and carefully transfer it to a serving platter.
- Let the cake cool at room temperature for about an hour.
You'll need 3 medium lemons for the entire recipe.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 317Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 83mgSodium: 98mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 4g