Description
Moist, buttery, and bursting with fresh lemon flavor, this lemon pound cake is the ultimate treat. With a tender crumb, double glaze (lemon syrup + icing), and foolproof technique, it’s the last pound cake recipe you’ll ever need.
Ingredients
Cake:
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1 cup unsalted butter, room temperature
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2 cups granulated sugar
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4 large eggs, room temperature
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1 cup buttermilk
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Zest of 3 lemons
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1/4 cup fresh lemon juice
Lemon Syrup:
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1/3 cup sugar
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1/3 cup fresh lemon juice
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2 tablespoons water
Lemon Glaze:
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1 1/2 cups powdered sugar
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3–4 tablespoons fresh lemon juice
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1 teaspoon lemon zest
Instructions
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
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In a bowl, whisk together flour, baking powder, and salt.
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Cream butter and sugar in a stand mixer for 4–5 minutes until pale and fluffy.
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Add eggs one at a time, mixing well after each addition.
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Add flour mixture in three additions, alternating with buttermilk in two additions (begin and end with flour). Mix just until combined.
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Fold in lemon zest and lemon juice.
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Pour batter into prepared pan. Bake 60–75 minutes, until golden and a toothpick inserted comes out with just a few moist crumbs.
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While warm, brush cake with lemon syrup. Let cool completely.
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Drizzle with lemon glaze before serving.
Notes
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All ingredients should be at room temperature.
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Don’t overmix after adding flour to avoid a dense cake.
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Let cake cool in pan for 15 minutes before turning out.
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Cake tastes even better the next day as flavors meld.
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Store wrapped at room temperature for up to 5 days, or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60–75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Classic
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: lemon pound cake, moist lemon cake, bundt cake recipe, lemon dessert, easy pound cake, glazed lemon cake