Description
This Lemon Pound Cake features a delightful balance of sweetness and zestiness. With simple ingredients and an easy method, it’s perfect for all occasions, whether dessert or a tea time treat!
Ingredients
Scale
- 2 ½ cups (500 g) granulated sugar
- 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
- 4 large eggs, room temperature
- 3 ½ cups (437.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (245 g) buttermilk
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 2 cups (250 g) confectioners' sugar
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350°F and grease and flour a 10-inch bundt pan.
- Beat the sugar and softened butter in a stand mixer on medium speed until light and fluffy, about 10 minutes.
- Add the eggs one at a time, ensuring each is mixed fully before adding the next.
- Whisk together the flour, salt, and baking soda in a separate bowl.
- Add one-third of the flour mixture to the butter mixture and mix on low until just combined.
- Pour in half of the buttermilk and mix on low until smooth.
- Repeat the process, alternating with the remaining flour mixture and buttermilk, ending with the flour mixture.
- Stir in the lemon extract and lemon zest until evenly combined.
- Pour the batter into the prepared pan and smooth the top.
- Reduce the oven temperature to 325°F and bake for 60 to 75 minutes, checking with a toothpick for doneness at 60 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack or platter to cool completely.
Notes
Ensure all ingredients are at room temperature for better mixing results.
Check the cake at 60 minutes to avoid overbaking.
The glaze can be adjusted by adding more lemon juice or sugar to taste.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 125 mg