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Lemon Pound Cake

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Ingredients

For the Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

For the Lemon Glaze (Optional but Highly Recommended!)

  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest

Instructions

  • Preheat the Oven & Prep the PanPreheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or a bundt pan to prevent sticking.
  • Cream the Butter & SugarIn a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3-4 minutes). This step is key to creating a tender cake!
  • Add the EggsBeat in the eggs, one at a time, mixing well after each addition.
  • Mix Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Alternate Mixing Wet & Dry IngredientsSlowly add the dry ingredients to the butter mixture, alternating with buttermilk, mixing until just combined. Stir in the lemon juice, zest, and vanilla extract.
  • BakePour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool CompletelyLet the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Make the Lemon GlazeWhisk together the powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled cake.
  • Enjoy!Slice, serve, and enjoy the perfect taste of spring!
Author: Rita