An easy lemon pound cake that bakes up beautifully in your favorite Bundt pan. This pound cake is rich, moist, and full of bright lemon flavor.
My father used to buy a pound cake every week when I was a child. He has an insatiable sweet tooth and would eat half the cake on his own, leaving the rest of the family to fight over the remaining cake. I swear there were a few times he would secretly finish a whole cake on his own. In my eyes, pound cake was the best cake a person could get their hands on.
Now that I am an adult I prefer a lighter cake paired with fruit and whipped cream, or a fudgy chocolate cake. Still, pound cake reminds me of reaching out my small hands for a piece of a piece of dense, buttery cake and savoring each and every crumb while it lasted. It is like a momentary reset button back to simple days where there was nothing more important than trying to convince my mom that I deserved another small slice of cake. These days I feel we could all do with a small trip back to memories like this, so when I saw the recipe for lemon pound cake with cornmeal in my Short Stack cookbook, I knew I need to make it.
Short Stack is a series of mini cookbooks each focused on a particular ingredient. A few years ago I received three Short Stack cookbooks (Buttermilk, Egg, and Tomato). They recently released a “full size” cookbook that features several ingredient categories all put together in a bright, beautifully illustrated cookbook. I’ve tried a few recipes in the book so far and I’ve almost finished eating my way through the winter squash section. Everything is amazing. The recipes are easy to follow and the flavors are just amazing.
My favorite, though, is definitely this super lemony lemon pound cake with cornmeal. There is lemon permeated throughout the cake to give you a bright punch of flavor. We start with lemon juice and zest in the cake. Once finished, the cake is then drenched in lemon-infused simple syrup before lemon icing and candied lemon zest decorate the top. The cornmeal adds a really nice texture similar to the lemon lavender semolina cake I made last spring.
The only changes I made with this cake is that I doubled it so I could make it in a Bundt cake. The icing did need a bit more liquid than called for when you double it, so I added a couple of tablespoons of milk.
It’s comforting, bright, and I promise everyone will be begging for another slice!
For the Lemon Syrup
For the Glaze and Topping