Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 (1 slice each)
Ingredients: 1 cup room temperature salted butter (plus more for greasing); 1.5 cups all-purpose flour (plus more for dusting)*; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 4 large eggs, beaten; 1/4 cup buttermilk**; 3 lemons, juiced and zested, divided***; 1 cup powdered sugar

User Reviews

4.2

51 reviews

Good

Prep Time
20 mins
Cook Time
1 hr
Cool Time
10 mins
Total Time
1 hr 30 mins
Servings
12 (1 slice each)
Calories
330 kcal
Course
Dessert
Cuisine
American

Lemon Pound Cake

Robert Zimmerman

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This delicious, moist and easy lemon pound cake recipe is made with fresh lemon juice and zest, and perfect for dessert or paired with coffee or tea.

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Ingredients

Servings

1 cup room temperature salted butter (plus more for greasing) $1.98
1.5 cups all-purpose flour (plus more for dusting)* $0.27
1/2 tsp baking powder $0.03
1/4 tsp baking soda $0.01
1/4 tsp salt $0.01
1 cup granulated sugar $0.96
4 large eggs, beaten $2.92
1/4 cup buttermilk** $0.13
3 lemons, juiced and zested, divided*** $1.74
1 cup powdered sugar $0.30

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Instructions

Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8.5x4.5-inch (1.5 qt) loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
Mix the flour, baking powder, baking soda, and salt in a medium bowl.
Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!

Notes

*While I haven't tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
While I haven't tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
**Buttermilk will provide the best flavor and texture, but if you don't have any, you can try making your own at home. Add 3/4 teaspoon of vinegar or lemon juice to 1/4 cup of milk, let it stand for 10 minutes, then use it in place of the buttermilk in this recipe!
of vinegar or lemon juice to 1/4 cup of milk, let it stand for 10 minutes, then use it in place of the buttermilk in this recipe!
***Lemons are the heart of this recipe. You can try bottled lemon juice if that's what you have, but the flavor won't be as bright ans fresh lemon juice. Or, if lemons are too tart for you, leave them out and just make a plain, buttery pound cake!
are the heart of this recipe. You can try bottled lemon juice if that's what you have, but the flavor won't be as bright ans fresh lemon juice. Or, i
f lemons are too tart for you, leave them out and just make a plain, buttery pound cake!