5.0 from 117 votes
Lemon Pound Cake with Lemon Glaze
This bright, zesty lemon pound cake with lemon glaze has a tender crumb and a quick prep. It's the perfect sun-shiny treat!
Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 458 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 cup Butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- 1 tablespoon lemon zest, freshly grated
- 1 tablespoon lemon juice
Glaze
- 1¼ cups powdered sugar
- 2 teaspoon lemon juice
- 1-2 tablespoons milk
Instructions
- Heat oven to 325°F. Grease and flour a bundt pan; set aside
- In a large bowl, combine sugar and butter at medium speed, scraping the bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
- In a medium bowl, mix the flour, baking powder, baking soda, and salt.
- On low speed alternately add the flour mixture and the buttermilk and scrape the bowl often, until well mixed. Add lemon zest and 1 tablespoon of lemon juice. Continue beating until combined.
- Spoon batter into prepared pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate; cool completely.
- For the glaze, stir powdered sugar, 2 teaspoons of lemon juice, and enough milk for desired glazing consistency in a small bowl. Drizzle over the cooled cake.
Cup of Yum
Notes
- Recipe Tips.
- Bake ahead of time and store covered at room temperature for 1-2 days, or wrap it with plastic and again with foil and freeze for 3 months. Add Lemon glaze before serving.
- Store leftovers covered or in an airtight container(s) at room temperature for 3-4 days, in the fridge for about 5 days, or in the freezer for 2-3 months.
- To achieve the perfect pound cake make sure all of your ingredients are room temperature, don't overmix, use real butter, and don't rush the baking process!
- Instead of lemon glaze, pipe on thicker lemon frosting or add Whipped Cream with fresh berries to each slice.
- We love using a decorative bundt pan or a tube pan, which has smooth sides. Just be sure to properly grease and flour the pan to keep the cake from sticking.
- If you would rather make this pound cake in a loaf pan, you will need two standard 9x5-inch bread loaf pans and bake them at 325°F for about 55-65 minutes.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
70g
(23%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
97mg
(32%)
Sodium
322mg
(13%)
Potassium
99mg
(3%)
Sugar
46g
(92%)
Vitamin A
575IU
(12%)
Vitamin C
1.5mg
(2%)
Calcium
45mg
(5%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 322mg | 13% |
| Potassium | 99mg | 2% |
| Sugar | 46g | 92% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1.5mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.