Description
A simple and delicious lemon pound cake with a sweet glaze. Perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In another bowl, whisk flour, baking powder, baking soda, and salt.
- Alternately add flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Stir in lemon juice, lemon zest, and vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, mix powdered sugar, lemon juice, and zest. Drizzle over cooled cake.
Notes
- Room temperature ingredients mix better.
- Do not overmix the batter to keep the cake tender.
- Adjust glaze thickness by adding more sugar or juice as needed.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: easy lemon pound cake, lemon glaze, homemade cake, dessert recipe