Lemon Pound Cake

Lemon Pound Cake
  • Servings: 6 to 8
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 5 ounces (10 tablespoons) unsalted butter, softened
  • 1 cup sugar
  • Grated Zest of three lemons
  • 2 large eggs
  • 2/3 cup buttermilk


Preheat the oven to 350 degrees. Butter and flour an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan.

Whisk together the flour, baking soda, baking powder and salt.

Beat the butter, sugar, and lemon zest until smooth. Add the eggs, one at a time, mixing well after each addition.

In two additions, alternately add the dry ingredients and the buttermilk making sure the batter is combined before adding the next.

Spread the batter into the prepared pan. Bake until a skewer inserted in the middle comes out clean, about 40 minutes.

While the cake is cooking, make the lemon syrup. Stir together 1/3 cup sugar and 1/4 cup lemon juice in a small pot. Bring to a boil and cook just until the sugar is dissolved. Set aside until the cake has finished baking.

Remove the cake from the oven. Run a knife around the inside edge of the cake. Invert the cake and pan onto a cutting board. Remove the pan. With a skewer or toothpick make about 12 holes in the bottom of the cake. With a pastry brush, brush half of the syrup onto the cake. Turn the cake over and make holes and brush on the remaining syrup. Let cool to room temperature before slicing.

Slice and serve by itself or with fruit, ice cream or whipped cream.

Guest Chef:

About Emily Luchetti
Emily Luchetti, executive pastry chef at Farallon and Waterbar Restaurants in San Francisco, is recognized around the world for her award-winning sweet creations. With five cookbooks to her credit and numerous awards, including a 2004 James Beard Award, patrons can always count on a delectable, exotic and innovative end to their meal.

Emily has been executive pastry chef at Farallon since 1997 when the restaurant opened. She has been executive pastry chef of Waterbar since it's opening in 2008. Her history with Farallon and Waterbar's co-owner Mark Franz spans more than 20 years when they were both part of the opening team of Stars Restaurant in San Francisco. It was at Stars that Emily began her Bay Area cooking career as a line cook, working her way up to lunch chef and eventually stoking her passion for desserts. She was named executive pastry chef at Stars in 1987, a position she held through July 1995. During that time Emily was also the co-owned StarBake, a retail bakery, with Jeremiah Tower.

Emily has written numerous cookbooks: Stars Desserts (HarperCollins, 1991), Four Star Desserts (HarperCollins, 1995), A Passion for Desserts (Chronicle Books, 2003), and A Passion for Ice Cream (Chronicle Books, 2006). She created the dessert recipes for The Farallon Cookbook (Chronicle Books, 2000). Her first two books were rereleased as Classic Stars Desserts in 2007. Her latest book is The Fearless Baker (Little Brown and Company, 2011).

Since the debut of her first book, Emily has passionately taught baking to dessert lovers across the country so that people can obtain the same enjoyment she does from creating something with her hands and providing delectable treats to others to savor. Fundamental to her passion for baking is the belief that desserts increase the social experiences and interactions of friends and family as they linger around the table. Emily Luchetti and her recipes appear regularly in national newspapers and magazines and she has been featured on numerous news programs and The Food Network's The Ultimate Kitchen, Sweet Dreams, Cookin' Live with Sara Moulton, Sara's Secrets and The Martha Stewart Show. She was the co-host of the PBS Series The Holiday Table.

Emily graduated from Denison University in 1979 with a BA in Sociology. Following graduation, she attended the New York Restaurant School and worked in various New York establishments building her resume and sharpening her culinary skills prior to moving to the Bay Area. She currently resides in Sausalito.

In addition to the James Beard Award, Emily received honors including the 1998 San Francisco Focus Magazine Pastry Chef of the Year, the 2001 Women Chefs and Restaurateurs Golden Whisk Award and the 2003 Food Arts Magazine Silver Spoon Award. In 2009 The San Francisco Chronicle named her one of 20 Visionary Chefs in the Bay Area. She is currently Vice Chair of The James Beard Foundation.

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