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Lemon Pound Cake Recipe

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★★★★★

4.9 from 122 reviews

This Lemon Pound Cake is a moist and flavorful classic dessert bursting with fresh lemon zest and juice. Made with a tender crumb from buttermilk and a rich buttery base, it is finished with a tangy lemon glaze that adds the perfect balance of sweetness and citrus. Perfect for afternoon tea, brunch, or any special occasion craving a bright, comforting treat.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour (spooned and leveled off with a knife)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • 2 tablespoons grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 3 large eggs

Lemon Icing

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions

  1. Prepare dry ingredients: Sift together 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl and set aside.
  2. Cream butter and sugar: In a separate bowl, use an electric hand mixer to combine 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, ensuring the sugar is fully integrated for a well-balanced sweetness.
  3. Add lemon zest, juice, and eggs: Mix in 2 tablespoons grated lemon zest, 3 tablespoons fresh lemon juice, and 3 large eggs until the mixture is smooth and uniform.
  4. Alternate adding buttermilk and dry mixture: Begin by adding one-third cup buttermilk, mixing well. Then add one-third of the sifted flour mixture. Continue alternating additions of buttermilk and flour, mixing thoroughly after each addition to create a smooth and lump-free batter.
  5. Prepare the baking pan: Line a 9×5 inch loaf pan with parchment paper and spray or lightly grease it with nonstick spray to prevent sticking. Pour the cake batter evenly into the pan.
  6. Bake the pound cake: Bake in a preheated oven at 325°F (163°C) for 1 hour. Then reduce the temperature to 300°F (149°C) and bake for an additional 20 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
  7. Make the lemon icing: In a small bowl, whisk together 1 cup powdered sugar with 2 tablespoons lemon juice. To adjust thickness, optionally add a small amount of heavy cream or milk and extra powdered sugar a little at a time until you achieve the desired consistency.
  8. Cool and glaze the cake: Let the cake rest in the pan for 10 minutes after baking, then transfer it to a wire cooling rack. Once completely cooled, drizzle the lemon icing over the pound cake to finish.

Notes

  • Use room temperature butter and eggs for better mixing and texture.
  • Sifting the dry ingredients ensures a tender, lump-free batter.
  • Alternating wet and dry ingredients prevents overmixing and yields a smooth batter.
  • The lemon zest and juice provide a fresh citrus flavor; adjust to taste if desired.
  • Testing with a toothpick is the best way to ensure the cake is fully baked.
  • The icing consistency can be adjusted by adding milk or cream to make it thinner or adding more powdered sugar to thicken it.
  • Letting the cake cool completely before glazing prevents the icing from melting off.

Keywords: lemon pound cake, lemon cake, pound cake recipe, lemon dessert, baked cake, citrus cake, moist cake

Find it online: https://cookwithruby.com/lemon-pound-cake-recipe/