“The Famous Biscoff Lemon Pound Cake: A Sweet Finish to Blog Week”
Hey sweet lovers! We’ve made it to Day 3 of Blog Week, and you know I had to end it with a BIG HIT—the one and only Biscoff Lemon Pound Cake.
This cake right here? It’s rich, moist, zesty, with a touch of warmth and love in every single bite. Whether you’re baking for the fam, brunch, or just because your soul said “cake”—this one never misses.
Now grab your apron, turn on your favorite playlist or a cozy rom-com, and let’s bake this beauty from scratch. And don’t be shy with that glaze—you’re gonna want more (trust me).
Ingredients
For the Cakes:
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 full bottle (1 cup) Biscoff spread
• 2 ½ cups granulated sugar
• 6 large eggs
• 2 tbsp lemon zest (about 2 lemons)
• ½ cup Sicilian lemon juice (Trader Joe’s, of course!)
• 1 cup buttermilk
• 2 tsp vanilla extract
For the Biscoff Lemon Glaze:
• 1 ½ cups powdered sugar
• 2 tbsp tequila (your fave brand—add more if the ancestors say so!)
• 2 tbsp Biscoff spread, melted
• 2 tbsp Sicilian lemon juice
• 1–2 tbsp buttermilk, for the perfect drizzle
Instructions: Bake It With Love
Step 1: Prep the Oven & Pans
Preheat your oven to 350°F. Grease and flour two 9x5-inch loaf pans (or line with parchment paper if you’re fancy).
Step 2: Mix the Dry
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set it aside like it’s waiting to shine.
Step 3: Cream That Magic
In a large mixing bowl, beat together the butter, Biscoff spread, and sugar until light, fluffy, and beautiful (about 3–4 minutes).
Step 4: Eggs & Zest of Life
Add in your eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla. It’s already smelling like love in here.
Step 5: Buttermilk Magic
On low speed, mix in your dry ingredients in three parts, alternating with buttermilk. Start and end with the dry. Don’t overmix—we’re baking, not lifting weights.
Step 6: Time to Bake
Divide the batter between your two pans. Smooth the tops and bake for 45–60 minutes, or until a toothpick says “we’re good.”
Step 7: Let It Cool
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Be patient—it’s worth it.
Step 8: Glaze Like You Mean It
Whisk together powdered sugar, melted Biscoff, tequila, and lemon juice. Add buttermilk a little at a time until it’s smooth and pourable. (You will want to taste-test it.)
Step 9: Drizzle & Devour
Drizzle that golden glaze over the cooled cakes. Let it set for 15 minutes… or don’t. No judgment here.
Final Words from Chef Kay
This cake is more than dessert—it’s a whole vibe. Sweet, citrusy, cozy, and unforgettable. Perfect for sharing, gifting, or just treating yourself like the royalty you are.
Let me know if you try it! Tag us, comment, or just come back for another slice. And as always—bake with your heart, and let your ancestors guide your hands.
Until next time, sweet souls—happy baking!