Lemon Pound Cake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • Ingredients:
  • 1 stick unsalted butter, at room temperature
  • ¾ cups sugar
  • 2 extra-large eggs, at room temperature
  • Zest of 3 large lemons
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup freshly squeezed lemon juice
  • 6 tablespoons buttermilk, at room temperature
  • ½ teaspoon vanilla extract
  • 1 cup confectioners’ sugar, sifted.
  1. Directions:
  2. Preheat the oven to 350-degrees. Prepare an 8.5” loaf pan by greasing and flouring.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, one at a time, then add the lemon zest.
  4. In a second bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt).
  5. Measure the buttermilk and vanilla into a large liquid measuring cup, and add in half the lemon juice.
  6. To the creamed mixture, alternately add the wet and dry ingredients until just combined. Spoon into the prepared pan and bang on the counter twice before baking.
  7. Bake 45-60 minutes until just golden brown and a toothpick inserted in the middle comes out clean. Cool for 10-15 minutes before turning out onto a wire rack to cool completely.
  8. Glaze the cooled loaf cake with a mixture of confectioner’s sugar and remaining lemon juice. Allow the glaze to set for 1 hour before cutting.
Recipe by Sweet Party Place at https://sweetpartyplace.com/lemon-strawberry-shortcake-recipe/