Only Easy: Lemon Pound Cake

By Misty I.

Recently students read about recipes published in old Hawaiian newspapers (Ka Nupepa Kuokoa) from 1865.

Pound cake was one of the recipes students enjoyed translating and reading about. However, when it was time to actually make pound cakes we went with a modern recipe since it was going to be served at an event for 300+ guests. If we have more time next year, I’d love helping them make their translated recipe of the 1865 recipe.

Below is my adapted version of Ina Garten’s Lemon Pound Cake we made. My version is easier since I omitted the lemon syrup but it is still very delicious. It will keep for about a week.

Lemon Pound Cake


2 sticks unsalted butter (8 oz), at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (about 4 large lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup fresh lemon juice
3/4 cup buttermilk (either low-fat or full-fat), at room temperature
1 teaspoon vanilla extract

For the glaze
2 cups confectioners’ sugar
3 1/2 tablespoons fresh lemon juice



1. Preheat the oven to 350°F (175°C). Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans.

2. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer, for about 5 minutes, or until light and fluffy.

3. With the mixer on low speed, add the eggs, one at a time, and the lemon zest.

4. Sift together the flour, baking powder, baking soda, and salt in a bowl.

5. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla.

6. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 50 minutes to 1 hour, until a cake tester comes out clean.


Combine the confectioners’ sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides.

Students drizzled the lemon glaze on small cubed pieces (instead of sliced) to serve guests.

That’s it, only easy!


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