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Lemon Pound Cake

A light-moist cake with just a hint of lemon.

Course Dessert
Cuisine American
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 487 kcal

Ingredients

  • 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

Lemon Glaze

  • 1 1/4 cup powdered sugar
  • 2 teaspoons lemon juice
  • 2 Tablespoons milk

Instructions

  1. 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 the pan gently on a hard surface to distribute the batter evenly and get rid of any air bubbles.

    7. Bake in the oven for 55-60 minutes, or until a toothpick inserted in the cake comes out clean.

    8. Meanwhile combine powdered sugar, lemon juice, and milk in a small mixing bowl. Whisk until smooth. 

    9. Remove the cake from the oven and let cool completely before removing it from the pan.

    10. Before glazing cake-place a piece of waxed paper beneath a cooling rack.  Remove the cake from the pan and place it on a cooling rack.  Pour drizzle over the cake. 

Recipe Notes

***We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. All nutritional information is approximate only.