Description
Whip up this classic lemon pound cake for a delightful treat that brings sunshine to your kitchen. Moist, tangy, and perfectly balanced, this recipe turns simple ingredients into a crowd-pleasing dessert that’ll have everyone asking for seconds.
Ingredients
Scale
Primary Ingredients:
- 3 cups all-purpose flour
- 2 ¼ cups granulated sugar
- 1 cup unsalted butter
- 1 cup buttermilk
- 3 large eggs
Supporting Ingredients:
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ teaspoon baking soda
- ½ teaspoon salt
Finishing Ingredients:
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Prepare your oven at 350°F and coat two 8.5×4.5 inch loaf pans with nonstick spray, lining them with parchment paper for effortless cake removal.
- Combine 3 cups of flour, ½ tsp baking soda, and ½ tsp salt in a mixing bowl, whisking thoroughly to distribute ingredients evenly.
- In a separate bowl, blend 1 cup buttermilk with 2 tbsp lemon zest and 2 tbsp fresh lemon juice until well mixed.
- Using a stand mixer, cream 1 cup softened butter with 2 ¼ cups granulated sugar for 3-4 minutes until the mixture becomes light and fluffy.
- Incorporate 3 large eggs into the butter mixture one at a time, ensuring each egg is fully blended before adding the next.
- Gradually fold in the flour mixture and buttermilk mixture alternately, mixing on low speed until the batter becomes smooth and uniform.
- Evenly distribute the batter between the prepared loaf pans, smoothing the tops with a spatula.
- Bake at 350°F for 55-65 minutes, checking doneness with a toothpick inserted into the center – it should come out clean.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack to cool completely for about 1 hour.
- Create lemon syrup by simmering 2 tbsp water, 2 tbsp sugar, and 2 tsp lemon juice until sugar dissolves completely.
- Brush the warm syrup generously over the entire surface of the cooled cakes, ensuring full absorption.
- Prepare the glaze by whisking 1 cup powdered sugar with 2-3 tbsp lemon juice until you achieve a smooth, pourable consistency.
- Drizzle the glaze over the syrup-soaked cakes, allowing it to cascade down the sides naturally.
- Let the glazed cakes set for 1 hour before slicing and serving to allow the flavors to meld together.
Notes
- Always zest lemons before juicing to make the most of your citrus fruit and get maximum flavor into the cake.
- Bring butter, eggs, and buttermilk to room temperature before mixing to ensure smooth, even batter and consistent texture.
- Use fresh lemon juice instead of bottled for the brightest, most vibrant citrus flavor in your pound cake.
- If dairy is a concern, substitute buttermilk with non-dairy yogurt or plant-based milk mixed with a tablespoon of lemon juice to create the same tangy effect.
- Prep Time: 25 minutes
- Cook Time: 55 minutes - 1 hour 5 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 412 kcal
- Sugar: 44 g
- Sodium: 145 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg