Lemon Pound Cake
A recipe for a light-moist lemon cake to serve at your next brunch or family gathering.
Have I mentioned how much I LOVE lemons?
I do. I REALLY, REALLY do!
Just looking at them makes me smile!
They are like a BURST of sunshine on a cloudy day and boy have we had plenty of those lately!
This is why I went straight to the market yesterday after our neighbor told me that they had Meyer Lemons on special!
I LOVE all lemons, but those are my favorite, and it would seem they are everyone else’s’ favorite too because there was only one bag left!
I’m blessed. That’s all there is to it!
Which is why I’m not letting any of those precious bits of sunshine go to waste.
So the first thing I did was whipped up one of my FAVORITE cakes!
I’m telling you right now friends. This Lemon Poundcake is absolutely divine!
It is SUPER moist. SUPER light. And SUPER delicious!
Oh, and did I mention, SUPER easy?
There are just four steps to making this yummy cake, but each one is important to get just the right lightness and texture.
The first one is creaming together the 2 sticks ( yes, I said two!) and sugar.
When that is complete you add in the eggs and whip it until the batter is light and fluffy.
Next, you will need to alternate between slowly adding a little of the dry ingredients and a little buttermilk. **TIP- (I NEVER have buttermilk on hand so I always substitute with 1 Tablespoon vinegar per 1 cup of milk. I just pour the vinegar in a measuring cup and fill it to the one cup level with milk. I then let it sit for about 5 minutes and it’s ready to use!) **Since this cake calls for 3/4 cup of milk, I added just a little bit shy of a Tablespoon.
The most important part about step two is not overmixing. You just want to make sure all of the ingredients are incorporated.
Since you don’t want to overmix the batter, I like to fold in the last two ingredients which of course are the most important. That’s lemon juice and lemon zest!
Lastly, you want to make sure your butter and flour your bundt cake pan well before pouring the batter in. Once you’ve done that, just tap the pan a few times on the counter to ensure it’s evenly distributed as well as, removing any air bubbles.
That’s it! This wonderfully light and full of springtime cake is ready to bake!
And when it’s completely cooled you’re going to want to drizzle on a little (or a lot) of this creamy-lemony glaze which takes this cake right over the top!
Serve this delish cake at your next brunch, book club, garden party, or potluck and I promise your family and friends are going to devour it all!
Here’s the recipe for my Lemon Pound Cake!
Lemon Pound Cake
A light-moist cake with just a hint of lemon.
- 2 cups white sugar
- 1 cup softened butter
- 4 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk ***
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 1 1/4 cup powdered sugar
- 2 teaspoons lemon juice
- 2 Tablespoons milk
1. Preheat oven to 325
2. Combine sugar and butter in a large mixing bowl. Cream together until smooth. Add eggs one at a time. Beat until light and fluffy.
3. Combine flour, baking soda, baking powder, and salt in a medium mixing bowl.
4. *** If you do not have buttermilk on hand-add just a little less than a Tablespoon of vinegar to a measuring cup. Fill to the 3/4 line with milk.
5. Fold in lemon zest and juice
6. Pour into a greased and floured bundt cake pan. Tap pan gently on a hard surface to distribute batter evenly and get rid of any air bubbles.
7. Bake in the oven for 55-60 minutes, or until a toothpick inserted in cake comes out clean.
8. Meanwhile combine powdered sugar, lemon juice, and milk in a small mixing bowl. Whisk until smooth.
9. Remove cake from the oven and let cool completely before removing from the pan.
10. Before glazing cake-place a piece of waxed paper beneath a cooling rack. Remove the cake from pan and place on a cooling rack. Pour drizzle over the cake.
I hope you enjoy this recipe!