Lemon Pound Cake
This simple lemon pound cake is buttery, moist, and filled with a delicious lemon flavor. It's made with lemon zest and fresh lemon juice in the batter, and drizzled with lemon glaze for a pound cake recipe that won't disappoint!
Servings: 12 slices
Ingredients
Lemon Pound Cake
- 3 cups cake flour* sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter** softened
- 2 1/2 cups caster sugar
- zest of 2 lemons***
- 4 large eggs**
- 1 cup buttermilk
- 3 tablespoons lemon juice
Lemon Glaze
- 1 - 1 1/2 cups powdered sugar you may need a little more
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter melted
Instructions
Lemon Pound Cake
- Preheat the oven to 325F degrees.
- Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
- In a medium bowl whisk together the flour, baking soda, and salt.
- In a large bowl beat the butter, sugar and lemon zest until very fluffy (about 3-5 minutes). It should no longer look like little pebbles.
- Beat in the eggs 1 at a time, ensure each is well mixed in. Turn off the mixer and scrape down the sides of the bowl in between each.
- In a liquid measuring cup (or bowl) stir together the lemon juice and buttermilk.
- Beat 1/3 of the flour mixture into the butter mixture, then mix in 1/3 of the buttermilk and lemon juice mixture. Repeat the process, adding 1/3 at a time until all of the flour mixture and all of the buttermilk mixture is combined. The batter will be thick.
- Spoon the batter into the prepared bundt pan and bake for 60 minutes or until an inserted cake tester comes out clean (it may take 50-70 minutes).
- Cool the cake in the pan for 10 minutes, then carefully invert the cake onto a wire rack or plate to continue cooling.
Lemon Glaze
- In a medium bowl whisk together the lemon juice, melted butter and powdered sugar.
- If the mixture seems too thin, whisk in a little more powdered sugar as necessary. It should drizzle, but not look transparent.
- Pour the lemon glaze over the cooled cake, letting it drip over the sides.
Notes
*If you don't have cake flour, use 2 2/3 cups all-purpose flour and 1/3 cup cornstarch instead of 3 cups cake flour. Sift the all-purpose flour and cornstarch together 3 times before using in the recipe.
**Use room temperature butter, eggs and buttermilk. Remove them from the fridge 30 minutes before making the cake.
***You'll need 3-4 lemons total for this recipe.
Nutrition
Calories: 459kcal | Carbohydrates: 67g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 113mg | Sodium: 145mg | Potassium: 95mg | Sugar: 42g | Vitamin A: 610IU | Vitamin C: 1.5mg | Calcium: 43mg | Iron: 0.6mg
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