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Lemon Pound Cake Recipe

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8

Ingredients
  

  • Ingredients:
  • 1 stick unsalted butter at room temperature
  • 3/4 cups sugar
  • 2 extra-large eggs at room temperature
  • Zest of 3 large lemons
  • 1 ½ cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • ½ cup freshly squeezed lemon juice
  • 6 tablespoons buttermilk at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners’ sugar sifted.

Instructions
 

  • Directions:
  • Preheat the oven to 350-degrees. Prepare an 8.5” loaf pan by greasing and flouring.
  • 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.
  • In a second bowl, sift together the dry ingredients (flour, baking powder, baking soda and salt).
  • Measure the buttermilk and vanilla into a large liquid measuring cup, and add in half the lemon juice.
  • 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.
  • 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.
  • 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.