Our family loves anything lemon! The more lemon the better. So, a birthday cake for my granddaughter this week featured lemon in several ways!
I have often turned my mother’s pound cake recipe into a lemon pound cake, so delicious, but it does make a lot. For smaller gatherings, a half a recipe makes a cute little two-layer, six-inch cake. I often made this cake for our “elopement special” at the inn, a perfect little wedding cake to savor all weekend by just two people.
Lemon all the way!
This cake is lemon all the way, lemon zest in the batter, the cakes are drizzled with lemon syrup, filled with lemon curd, and topped with a white chocolate lemon frosting, with more lemon curd swirled in. A few lemon zests to garnish doesn’t hurt either! You will need about five lemons for this, six if they are tiny, and more if you are making your own curd, three more. This is the time for the economy bag of lemons, but look for organic!
To make your own lemon curd:
If you want a slightly lighter cake, add a teaspoon of baking powder, but I prefer the more traditional pound cake texture. The cake is quick to make. You can fill with your own lemon curd, or use a favorite jarred variety.
Since spring flowers burst forth in my garden this week, I couldn’t wait to garnish something with them! Little pansies and violets volunteered to add the beauty to the finished cake.
Lemon “Half a Pound Cake”
- ½ pound (8 oz) softened unsalted butter
- ½ lb. granulated sugar
- ½ pound eggs (about four)
- Zest of three lemons
- 2 tbsp. freshly squeezed lemon juice
- ½ tsp. lemon extract
- ½ pound all-purpose flour
- ½ tsp. salt
The drizzling syrup:
- 1/3 cup freshly squeezed lemon juice
- 1/3 cup sugar
- Zest of one lemon
Preheat oven to 350 degrees F. Grease, flour, and line two six-inch cake pans with parchment, and grease and flour the parchment as well.
In the bowl of a standing mixer, or with a hand mixer, beat the butter four about a minute, until light and fluffy. Pour in the sugar and continue beating for about seven minutes, until very light and fluffy. Don’t skimp on the time, this is necessary for a good rise.
On low speed, add the eggs, one at a time, beating them in well before adding the next.
Add the zest, juice, and extract, combine well, then add the flour and salt on low speed. Mix only until combined.
Divide the mixture between the two pans, and give them a whack on the counter to release any air bubbles.
Bake for around 40 minutes, but check at 35. You want the top to be browned, and a toothpick inserted in the middle will come out clean.
While the cake is baking, combine the lemon juice, zest, and sugar and bring to a boil over medium heat. You want the sugar to dissolve. Set aside.
Once the cakes are out of the oven, still in the pan, drizzle the syrup evenly over both cakes. Let the cakes stay in the pan for about five minutes, then turn out on a wire rack to cool thoroughly. You can stop right here and enjoy this cake, however, it is even better filled with lemon curd and frosted with the following.
To complete the cake, frost with the white chocolate frosting then swirl a bit more of the curd over the top. Add some pretty zest and edible spring flowers if you have them, pansies, violets, lilacs, cherry blossoms, even roses.
White Chocolate Lemon Frosting
- 4 ounces white chocolate, chopped, or use chips
- ½ stick unsalted butter
- Zest of one lemon
- Pinch of salt
- ½ cup lemon curd
- 1 ½ cup 10X confectioner’s sugar
Melt the chocolate in the microwave in 15-second blasts, until soft, then gently whisk to melt any little lumps. Let cool to barely warm. In a bowl, beat with an electric mixer the butter, lemon, salt, and lemon curd. Add the chocolate, and then the sugar. Beat until smooth.
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Lovely cake Dorothy 🙂
Thank you! It was both pretty and delicious!
It definitely looks like it.. Great job!!!
Ah! You’re so sweet!
So pretty too!!!
Thank you, it was delightful to pick flowers for garnish again!
Yum to all things lemon-y and dessert-y.
Lemon, lemon, and more lemon!
Looks delicious and fabulous, Dorothy!
Thank you so much! I saved you a slice!
What a gorgeous cake! Looks too good to eat but I know it is delicious!
Thank you! It was really good, a hit all around.
I am drooling Dorothy, I wish I had a piece right this minute! Love the pansies on top, it looks amazing!
Thank you! I’ve saved you a virtual piece!
Do you think I could make this in a bundt pan?
Absolutely! It would be really pretty in a Bundt pan! Let me know if you give it a try.
There is not one thing I would change about this recipe. It is absolutely perfect. And I love the nickname.
Thanks Bernadette! I think it’s pretty perfect too, and I’m glad you appreciate my name!
Could I skip to the end and order one to go? 🙂 That sure looks delicious and beautiful.
I’ve saved you a big slice Judy!
I was sold at lemon anything citrusy and we love it…such a pretty cake , Dorothy I am sure your grandaughter was delighted…
Thanks Carol! She loved it indeed!
Oh my God….Bless my soul….that’s a beautiful cake Dorothy!
Happy Birthday to your granddaughter!
Thank you, she loved it!
Let me lick the frosting bowl. 😋🍃😍
Sorry! The grandchild beat you to it!
What a lovely cake, the flowers give a nice and colorful accent.
Thank you! I was so happy to see the violets in my garden, I just had to use them for embellishment.
Such a lovely, beautiful cake!!!
Thank you Avery! My mom loved to fuss over her cakes, so I channel her spirit when I create something she would serve at Sunday dinner (the only day of the week we actually had dessert!).
This is so beautiful!! And sounds delicious
Thank you Rosie! It was definitely enjoyed by all!
Such a drool worthy cake !! 😍
Thank you! It does indeed make the mouth water!
Why thank you so much, I’m glad you are enjoying it!
Please read my post
I love anything lemony and this poundcake looks beautiful and must be out of this world delicious. Flowers make great cake decorations, especially the edible varieties. 🙂
Thank you! This is definitely a happy dish for the lemon lovers!
Too good not to try, very soon! (Btw, NEBD on display this Monday with kudos to you in the blog! 😉)
Thank you so much! I appreciate it so much!!!❤️💕
Thank you! It tasted as good as it looked!
Oh WOW!!!! I bet this is SO good! Have you ever made cupcakes out of this recipe? My mother in law turns 92 in a few weeks and I always make her cupcakes for her birthday. She lives alone and likes her afternoon sweet so she freezes them and takes one out when she want too. She adores lemon!
I’m sure this would make wonderful cupcakes. After they are baked and cooled, fill the cupcakes with the curd, then frost and embellish. I’m sure you’ve filled cupcakes before, and there are lots of ways to do it, but here’s my favorite: https://www.wikihow.com/Add-Filling-to-a-Cupcake.
Let me know if you make them!
This looks absolutely lovely!
Thank you Brett Ann! It was fun to make for my sweet granddaughter.
Oh my goodness, this Lemon Half Pound Cake looks delicious! I can’t wait to bake it! You had me at lemon curd 🍋 and I love that you bake it for eloping couples to celebrate 💛
Thank you! The little cakes were quite popular, and memorable!
It sounds divine! I love lemon cake but never succeed in getting it lemony enough.
Ah, in my book, there can never be too much lemon. I almost always double the lemon zest! Give this a try!
What a beautiful cake!
Thank you so much!
This is so beautiful and it looks so yummy. I love lemon and carrot cakes, they are two of my favorites.
Kindred spirits! Me too!
Wow that ius stunniung
Thank you so much Jovina! We really loved it.
My second round here Dorothy.Your Lemon Pound cake serve is perfect for various kinds celebrations that include music. 🎼☕️☕️💞💓💫
Another thing I like about lemon cake besides them being so tasty, is they usually are pretty light.
Yes, they are Pete! One could almost feel virtuous eating it! 😇
Yummy! Thank you for sharing, and have a beautiful week! Michael
You’re very welcome Michael! Thank you for stopping by, and you have a lovely week as well! 🌷
Thank you very much, Dorothy! A very wunderful cake. Would be great to see and eat. 😉 Michael
Next time, I’ll save you a slice!
Thank you, Dorothy! Very kind of you. I have given the order to bake to my mother. 😉 xx
A cake that is lemon all the way and small at that…be still my heart. 💕Thank you for sharing your recipe for a perfect sized cake.
You are very welcome Karen! I love the six-inch cakes, less waste and so much less guilt!
How beautiful! I love how the flowers make the cake look!
Thank you! The easiest decorating of all!
Oh my goodness, Dorothy, this is gorgeous! And I’m excited to see you linked to your lemon curd recipe. I’ve been looking for one, so of course, yours will be the one! Your granddaughter must’ve been thrilled with her special cake. 💕🍋 Very nice.
Thank you so much Terrie! My granddaughter loved the cake, especially the fresh flowers I decorated it with. Enjoy the curd, it is one of my favorite things!
What a pretty cake! And the Lemon cake and white chocolate frosting sound like a delicious combination! 🙂
Thank you Nancy! The lemon and white chocolate went together wonderfully. This is a frosting I often make because it is a family favorite.
Yummmm! This looks amazing
Thank you Jodie! It was definitely well received and not a crumb left behind!
how gorgeous. how lemony! i love lemon so this is perfect. and that frosting has me drooling.
Thank you! This is definitely for the lemon lovers. The frosting is often requested in the family!
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