Lemon Rum Pound Cake

Hello! It has been forever. I haven’t actually been feeling very inventive of late, so I’ve been going back to some basic baking. Super tart lemony goodness in baking is one of my favourite things and this pound cake is no exception. Smitten Kitchen has been one of my favourite food blogs for years and I just slightly adapted Deb’s recipe to include rum!

Lemon Rum Pound Cake
Makes 2 pound cakes

  • 225g unsalted butter, at room temperature
  • 2 cups sugar
  • 4 extra large eggs, at room temperature
  • 1/3 cup grated lemon zest (6 to 8 large lemons)
  • 3 cups (375g) plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup (175mL) buttermilk, at room temperature
  • 1 teaspoon (5mL) vanilla extract
Lemon Rum Syrup
  • 1/2 cup sugar
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup dark rum

  1. Heat oven to 175 degrees C. Line two pound cake tins with baking paper.
  2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.
  3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a wooden skewer comes out clean.
  4. For the lemon syrup, combine sugar with lemon juice in a small saucepan, and cook over low heat until sugar dissolves. Once you take it off the heat, add in the dark rum.
  5. When cakes are done, let them cool 10 minutes and spoon the lemon rum syrup over cakes. Let cakes cool completely.

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