Lemon Pound Cake
A classic Lemon Pound Cake perfect for any occasion, with a balance of sweetness and zestiness, offering a moist, tender crumb and a refreshing flavor profile.
Ingredients
Main Ingredients
- 1 cup salted butter (room temperature) plus more for greasing
- 1.5 cups all-purpose flour plus more for dusting
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs (beaten)
- 0.25 cup buttermilk
- 3 items lemons (zest and juice, divided)
- 1 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8.5×4.5-inch loaf pan, line with parchment paper, and butter and flour the paper.
- In a medium bowl, combine 1.5 cups flour, 0.5 teaspoon baking powder, 0.25 teaspoon baking soda, and 0.25 teaspoon salt.
- In a large bowl, beat the room temperature butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Gradually add in the beaten eggs, buttermilk, 0.25 cup lemon juice, and 1 tablespoon lemon zest, mixing until well combined.
- Gradually incorporate the flour mixture in thirds, mixing just until combined after each addition.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50-60 minutes, checking for doneness.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- For the glaze, whisk together 1 cup powdered sugar with 2 tablespoons lemon juice and 1.5 teaspoons lemon zest. Drizzle over the cooled cake.
Notes
Serve with sliced fresh berries, whipped cream, or a drizzle of additional lemon glaze for an extra touch of flavor. Store the cake at room temperature wrapped tightly in plastic for a few days, or refrigerate for longer freshness.