Lemon Pound Cake

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This moist and zesty Lemon Pound Cake with sweet lemon glaze proves that you can make a sophisticated dessert with pantry-staple ingredients!

Prep Time15

Cook Time1

Cooling Time1

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: lemon pound cake

Servings: slices (Two 9" Loaves)

Calories: 228kcal

Author: Kasey Schwartz

Equipment

Two 9x4” loaf pans
3 Mixing bowls
Measuring cups
measuring spoons
Baking spray
Electric hand mixer or stand mixer with paddle attachment
whisk

Ingredients

Cake

1 cup buttermilk
2 lemons zested and juiced
3 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract

Glaze

1 cup powdered sugar
2 Tablespoons lemon juice

Instructions

Preheat your oven to 350ºF. Spray two 9x4-inch loaf pans with baking spray then dust them with flour. Tap the excess flour out of the pans and discard. Set the greased, floured pans aside.
In a medium bowl or pitcher, whisk together the buttermilk, zest from the two lemons, and juice from the two lemons.
1 cup buttermilk, 2 lemons
In a separate large bowl, whisk together the flour, baking soda, and salt.
3 ¼ cups flour, ½ teaspoon baking soda, ½ teaspoon salt
In another large mixing bowl, cream the butter and sugar until light and fluffy. Scrape down the sides of the bowl several times to incorporate all the butter evenly. The butter and sugar mix should be pale and airy.
1 cup butter, 2 cups sugar
Add the eggs one at a time, mixing after adding each egg. Stir in the vanilla extract.
3 eggs, 1 teaspoon vanilla extract
Add about ⅓ of the flour mixture to the bowl with the butter mix and stir until smooth. Add ½ of the lemon buttermilk and stir again. Repeat alternating the flour and buttermilk until all of the ingredients are mixed into a smooth batter.
Divide the batter between the two loaf pans then bake for one hour. The tops of the lemon pound cake will be golden brown and a toothpick inserted into the center of the cake will come out cleanly.
Let the cakes cool for ten minutes in the pan then flip the upside down and remove them from the pan. Place the cakes on a cooling rack to cool to room temperature.
Make the glaze while the cakes are cooling. Whisk the powdered sugar and lemon juice together until smooth. You want the glaze to be the consistency of honey. Add a little more powdered sugar to make it thicker or a little more lemon juice if you need to make it thinner. Pour the glaze over the cooled cakes, letting it drip down the sides. Let the glaze set for about 30 minutes then slice the pound cakes and serve.
1 cup powdered sugar, 2 Tablespoons lemon juice

Notes

You can easily cut this recipe in half to make just one pound cake.

Nutrition