Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
Pour batter into a greased and floured 10-inch (16-cup) tube pan.
Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
Meanwhile, prepare Lemon Curd Glaze. Remove cake from pan to wire rack; gently brush warm glaze over top and sides of cake. Cool completely on a wire rack (about 1 hour). Garnish, if desired.
Try This Twist! Lime Curd Pound Cake: Omit lemon extract. Substitute lime zest for lemon zest and Lime Curd Glaze for Lemon Curd Glaze. Proceed with recipe as directed.
Excellent recipe! I found it to be very moist and more cake-like that pound-cake-like if that makes any sense. As with many cakes, it was better on days 2 and 3 (then it was gone!). I made in a bunt pan and baked for 1 hr 30 minutes.
The only reason I am not giving it a 5 is just because pound cakes, bless their hearts, aren't over-the-top-wow-you cakes in my opinion. Great recipe and I will make again.
This cake turned out delicious. I did add 3 teaspoons of lemon extract instead of one teaspoon and I added a couple of tablespoons of fresh lemon juice. I baked it in a bundt pan for 1 hour and 15 minutes. It came out great! The glaze was amazing!
This was a very moist cake, and the lemon curd glaze adds a lot of flavor to the top. I would, however, have liked there to be a more pronounced lemony-ness, so if I make it again I might add some lemon juice to the cake batter. I also think the recipe needs more salt to bring out the sweetness... I doubled the salt to 1/4 tsp and would probably double again to 1/2 tsp, which not a lot of salt at all for a cake recipe this size. FYI, I baked the full recipe in two loaf pans, and it came out well, baking in just about 1 hour.
I have made this cake 4 times since last November and every time I make it, I get rave reviews. It is so moist and delicious. I made one Monday night and and didn't have any plain flour so I substituted cake flour and it was a little lighter but just as good. Sharon, Jackson, MS
My family loves a good pound cake any time of the year. This one is a special treat I bake for Christmas or Easter. Family rave over the moist density of this old-fashioned cake while smacking their lips on the not so subtle lemon glaze.