Description
A moist and buttery lemon pound cake with a tangy lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Stir in lemon zest, lemon juice, and vanilla.
- Pour batter into the pan and bake for 50-60 minutes.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Drizzle with lemon glaze while slightly warm.
Notes
- Use room temperature ingredients for even mixing.
- Do not overmix the batter to keep the cake tender.
- Check doneness with a toothpick before removing from oven.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: lemon pound cake, classic cake, dessert, baking