Lemon Pound Cake Recipe
Bake a moist, tangy lemon pound cake with this easy recipe! Perfect for tea parties or family gatherings, this buttery dessert bursts with citrus flavor and is topped with a sweet lemon glaze. Ideal for beginners and seasoned bakers alike.
Ingredients
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp lemon zest
- 1 cup buttermilk
- 1 tsp vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice freshly squeezed
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter and sprinkle with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, combine 3 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer, beat 1 cup softened butter and 2 cups granulated sugar until light and fluffy, about 3–4 minutes.
- Add Eggs: Incorporate 4 large eggs one by one, mixing thoroughly after each, and scrape the bowl’s sides as necessary.
- Add Lemon and Vanilla: Mix in 1/4 cup lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract.
- Combine Wet and Dry: On low speed, add the flour mixture in three batches, alternating with 1 cup buttermilk, starting and ending with flour. Mix until just combined.
- Bake: Pour the batter into the pan, level the top, and bake for 55–65 minutes, until a toothpick inserted is clean. Check at 55 minutes.
- Cool: Allow the cake to rest in the pan for 10 minutes, then move to a wire rack to cool fully.
- Make Glaze: Mix 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cake.
- Set Glaze: Allow the glaze to harden for 15 minutes before cutting.
Notes
Tips
- Use fresh lemons for the best flavor; zest before juicing for efficiency.
- Ensure butter, eggs, and buttermilk are at room temperature for a smoother batter.
- Don’t overmix the batter to keep the cake tender and airy.
- Check oven temperature with a thermometer to avoid overbaking.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Lemon Cream Cheese: Add 8 oz softened cream cheese when creaming butter and sugar for a richer cake.
- Lemon Blueberry: Gently mix 1 cup fresh blueberries into the batter before baking.
- Vegan: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and almond milk with a splash of vinegar instead of buttermilk.
- Calories: 350 kcal
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 50g
- Sugar: 34g
- Protein: 5g
- Cholesterol: 85mg
- Sodium: 150mg
- Nutrition facts are approximate and based on 12 servings. Values may vary depending on ingredient brands and portion sizes.
- Store the cake in a sealed container at room temperature for up to 3 days or freeze for up to 3 months.