Lemon Pound Cake Recipe

Prepare oven and pan

Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with 1 tablespoon butter and dust with 1 tablespoon flour, tapping out the excess. Alternatively line the pan with parchment with an overhang for easy removal.

Dry ingredients

In a medium bowl whisk together 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt until well combined. Set aside.

Cream butter and sugar

In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1 cup room-temperature unsalted butter and 1.75 cups granulated sugar on medium-high speed for 3–5 minutes, until light, fluffy, and pale in color.

Add eggs and flavorings

Reduce speed to medium. Add the 4 large eggs one at a time, beating about 20–30 seconds after each addition and scraping down the bowl as needed. Add 2 teaspoons vanilla extract, 2 tablespoons lemon zest, and 2 tablespoons lemon juice and mix until incorporated.

Alternate dry and wet

With the mixer on low, add one-third of the dry flour mixture, then half of the 1/2 cup buttermilk mixed with 2 tablespoons neutral oil, then another third of the dry, then the remaining buttermilk mixture, then the final third of dry. Mix just until combined after each addition; do not overmix.

Final batter touch

Scrape batter into a clean bowl and fold gently once or twice to ensure homogeneity. Batter will be thick but pourable.

In a small bowl toss 2 cups chopped rhubarb with 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch. Let sit while assembling the batter for about 10 minutes so the sugar draws out some juices.

After the batter is in the pan (see next section), evenly scatter the sugared rhubarb pieces over the top, gently pressing them into the batter so they are partially submerged. This will create pockets of rhubarb that bake into the pound cake without sinking to the bottom.

Spoon and smooth two-thirds of the batter into the prepared loaf pan, spreading to the edges. Place a layer (or scatter) of about half the rhubarb mixture across the center. Top with the remaining batter, smoothing the top, then scatter the remaining rhubarb on top, pressing lightly. This creates ribboned rhubarb and prevents all fruit from sinking.

Bake in the preheated 350°F (175°C) oven for 55–70 minutes, or until a toothpick inserted into the center (avoiding large rhubarb pieces) comes out with a few moist crumbs but no wet batter and the top is golden. If the top browns too quickly, tent loosely with foil after 35–40 minutes.

Remove cake from oven and allow to cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edges, then remove cake from pan using the parchment overhang or invert to cool completely on the wire rack (top side up). Cool to warm or room temperature before glazing.

While the cake bakes or cools, make the lemon curd. In a medium heatproof bowl whisk together 4 egg yolks and 3/4 cup granulated sugar until smooth and slightly pale.

Whisk in 3/4 cup fresh lemon juice, 1 tablespoon lemon zest, and 1/8 teaspoon salt. Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bottom of the bowl does not touch the water.

Whisk constantly until the mixture thickens and registers about 170–175°F (77–80°C) on an instant-read thermometer, or coats the back of a spoon, about 8–10 minutes. Do not let it boil.

Remove from heat and whisk in 6 tablespoons cold butter, one tablespoon at a time, until smooth and glossy. Strain the curd through a fine mesh sieve into a clean bowl to remove any cooked bits. Cover surface with plastic wrap to prevent a skin and chill until slightly thickened, at least 30 minutes. (You can prepare this ahead and refrigerate; bring to spreadable softness before using.)

When cake is cool to warm or room temperature, prepare the glaze. In a medium bowl whisk together 1 1/2 cups confectioners' sugar, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, 1 tablespoon milk or cream, and a pinch (1/16 tsp) of salt until smooth. Add additional milk by 1/4 teaspoon increments if needed for a pourable but thick glaze.

If using, spoon or spread 1/2 to 3/4 cup lemon curd over the top center of the cooled loaf, allowing a little to sink into surface cracks. Alternatively, slice the loaf and serve each slice with a dollop of curd.

Pour the vanilla-lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set 10–15 minutes. If desired, dust lightly with powdered sugar or sprinkle a little lemon zest as a garnish.

Slice and serve. Store any leftover cake wrapped in the refrigerator (because of curd and rhubarb) for up to 4 days; bring to room temperature before serving.