Description
This classic Lemon Pound Cake is rich, buttery, and bursting with bright citrus flavor. With a tender crumb and a golden crust, it’s the perfect dessert for lemon lovers. Topped with a sweet and tangy lemon glaze, this cake pairs wonderfully with a cup of tea or coffee. Whether for a special occasion or a simple afternoon treat, this homemade lemon pound cake is guaranteed to impress!
Ingredients
Scale
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- ⅓ cup (80ml) freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup (120ml) buttermilk (or whole milk)
For the Lemon Glaze (Optional):
- 1 cup (120g) powdered sugar
- 2 tablespoons of lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. If using a bundt pan, ensure all crevices are coated to prevent sticking.
- Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together using a hand or stand mixer on medium-high speed until the mixture becomes light and fluffy (about 3-5 minutes). This step is crucial for creating a tender cake.
- Add Eggs One at a Time: Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and creates a smooth batter.
- Incorporate Lemon & Vanilla Flavors: Add the lemon zest, lemon juice, and vanilla extract to the batter and mix until combined. The mixture may look slightly curdled at this stage—this is normal.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the batter, alternating with the buttermilk. Begin and end with the dry ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean. If using a bundt pan, baking time may vary slightly.
- Cool the Cake: Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before adding the glaze.
- Prepare & Apply the Lemon Glaze (Optional): For an extra burst of flavor, mix the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Drizzle over the cooled cake and let it set before slicing.
Notes
- Use fresh lemons: Freshly squeezed lemon juice and zest provide the best citrus flavor. Avoid bottled lemon juice.
- Room temperature ingredients: Ensure butter, eggs, and buttermilk are at room temperature for even mixing.
- Avoid overmixing: Overmixing the batter can result in a dense cake. Mix just until the ingredients are combined.
- Storage tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
Nutrition
- Serving Size: 1 slice (based on 10 slices)
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg