Description
This Lemon Pound Cake is a classic, moist cake with a buttery texture, brightened with fresh lemon juice and zest. Topped with a simple lemon icing, it’s perfect for dessert or tea time.
Ingredients
- 3 cups all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup buttermilk
- 2 tbsp grated lemon zest
- 3 tbsp fresh lemon juice
- 3 large eggs
- For icing: 1 cup powdered sugar, 2 tbsp lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and juice.
- Gradually add dry ingredients alternately with buttermilk, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and lemon juice to make icing and drizzle over cooled cake.
Notes
- Ensure butter is softened to room temperature for smooth batter.
- Use fresh lemons for best flavor.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: American