Lemon Pound Cake Recipe

Name: Lemon Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups All-purpose Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 2 cups Sugar; 1 cup Butter, Softened; 4 whole Eggs; 3/4 cups Buttermilk (See Note For Substitute); 1 Tablespoon Grated Lemon Zest; 1 Tablespoon Lemon Juice; FOR THE GLAZE:; 1-1/4 cup Powdered Sugar; 2 teaspoons Lemon Juice; 1 Tablespoon Milk (or As Needed)

Servings: persons

3 cups All-purpose Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
2 cups Sugar
1 cup Butter, Softened
4 whole Eggs
3/4 cups Buttermilk (See Note For Substitute)
1 Tablespoon Grated Lemon Zest
1 Tablespoon Lemon Juice
FOR THE GLAZE:
1-1/4 cup Powdered Sugar
2 teaspoons Lemon Juice
1 Tablespoon Milk (or As Needed)

1
Heat oven to 325u00b0F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
2
In a small bowl, add flour, baking powder, baking soda and salt. Mix well, set aside.
3
Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
4
Beating at low speed, gradually add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest and lemon juice. Continue beating until well mixed.
5
Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
6
For the glaze, in a bowl, stir together powdered sugar, lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake.
7
Note: To make buttermilk, add 3/4 cups milk and 2 teaspoons of vinegar. Mix well, let sit for 5 minutes before using.

1672

kcal

Calories

Fat

197

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.

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

You need 14 ingredients. The key ingredients include: 3 cups All-purpose Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, 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

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