Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces unsalted butter, room temperature; 3 cups granulated sugar; 5 eggs; 3 1/3 cups cake flour; 1/2 teaspoon baking powder; 1 tablespoon lemon zest; 1 cup buttermilk, room temperature; 1/4 cup lemon juice; Glaze; powdered sugar; lemon juice

Servings: persons

12 ounces unsalted butter, room temperature
3 cups granulated sugar
5 eggs
3 1/3 cups cake flour
1/2 teaspoon baking powder
1 tablespoon lemon zest
1 cup buttermilk, room temperature
1/4 cup lemon juice
Glaze
powdered sugar
lemon juice

1
Cream butter and sugar.
2
Add eggs one at a time mixing well after each addition.
3
Sift flour and baking powder together.
4
Mix buttermilk and lemon juice together.
5
Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
6
Add lemon zest and mix until just smooth.
7
Spray and flour 2 small bundt pans.
8
Bake at 350.
9
cool, dismount, wrap in plastic and refrigerate overnight.
10
Ice with glaze before serving.
11
Note baking time will vary depending on size of pans.
12
Cake is done when a tester comes out clean.

2146

kcal

Calories

128

Fat

231

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces unsalted butter, room temperature, 3 cups granulated sugar, 5 eggs, 3 1/3 cups cake flour, and more.

Yes, Lemon Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Pound Cake

How did you like this recipe?

Frequently Asked Questions