This simple lemon pound cake is buttery, moist, and filled with a delicious lemon flavor. It's made with lemon zest and fresh lemon juice in the batter, and drizzled with lemon glaze for a pound cake recipe that won't disappoint!
Keyword: lemon pound cake
Lemon Pound Cake
3 cupscake flour*sifted
1cup (2 sticks) unsalted butter**softened
2 1/2cupscaster sugar
zest of 2 lemons***
1 - 1 1/2cupspowdered sugaryou may need a little more
2tablespoonsfresh lemon juice
Lemon Pound Cake
Preheat the oven to 325F degrees.
Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
In a medium bowl whisk together the flour, baking soda, and salt.
In a large bowl beat the butter, sugar and lemon zest until very fluffy (about 3-5 minutes). It should no longer look like little pebbles.
Beat in the eggs 1 at a time, ensure each is well mixed in. Turn off the mixer and scrape down the sides of the bowl in between each.
In a liquid measuring cup (or bowl) stir together the lemon juice and buttermilk.
Beat 1/3 of the flour mixture into the butter mixture, then mix in 1/3 of the buttermilk and lemon juice mixture. Repeat the process, adding 1/3 at a time until all of the flour mixture and all of the buttermilk mixture is combined. The batter will be thick.
Spoon the batter into the prepared bundt pan and bake for 60 minutes or until an inserted cake tester comes out clean (it may take 50-70 minutes).
Cool the cake in the pan for 10 minutes, then carefully invert the cake onto a wire rack or plate to continue cooling.
In a medium bowl whisk together the lemon juice, melted butter and powdered sugar.
If the mixture seems too thin, whisk in a little more powdered sugar as necessary. It should drizzle, but not look transparent.
Pour the lemon glaze over the cooled cake, letting it drip over the sides.
*If you don't have cake flour, use 2 2/3 cups all-purpose flour and 1/3 cup cornstarch instead of 3 cups cake flour. Sift the all-purpose flour and cornstarch together 3 times before using in the recipe. **Use room temperature butter, eggs and buttermilk. Remove them from the fridge 30 minutes before making the cake. ***You'll need 3-4 lemons total for this recipe.