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–+ servings
A sliced lemon pound cake with icing and lemon zest.
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5 from 3 votes

Lemon Pound Cake

Flavored with lemon juice as well as zest, and topped with a delicious lemon glaze, this lemon pound is buttery, moist, and packed with flavor.
Course Dessert
Cuisine American
Keyword lemon pound cake, lemon pound cake recipe, pound cake
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 474
Author Erren Hart

Ingredients

  • 8 oz butter (1 cup/2 sticks) softened to 60-65°F
  • 1½ cups sugar
  • 5 eggs
  • ⅓ cup buttermilk
  • 1½ teaspoons vanilla extract
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1½ cups all purpose flour sifting
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
US Customary - Metric

Instructions

  • Preheat your oven to 325°F/163°C. Grease a 9-x-5-inch loaf pan to prevent the cake from sticking.
  • Using an electric beater or a mixer at medium speed, beat the softened butter and sugar together until they become light and fluffy. This should take about 3 minutes.
    Bowl of light and fluffy creamed butter and sugar mixture, freshly blended with an electric mixer.
  • In a separate bowl, whisk together the eggs, buttermilk, vanilla, lemon juice, and lemon zest.
    A bowl containing beaten eggs mixed with melted butter, lemon zest, and vanilla.
  • In another bowl, sift the flour, salt, baking powder, and baking soda.
  • Add a third of the flour to the creamed butter to a third of the egg mixture, Mix until combined.
    Flour being mixed into creamed butter and eggs with an electric mixer.
  • Repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined.
  • Scrape the batter into the prepared pan and tap it a few times on the counter to level it and allow any air bubbles to escape.
    Smooth lemon pound cake batter evenly spread in a pink loaf pan, ready to be baked.
  • Bake the cake for 65 to 70 minutes until a tester inserted in the center of the cake comes out clean.
  • Allow to cool completely before glazing.
  • Glaze with your favorite icing before serving.

Notes

This moist and tender Lemon pound cake, rich in flavor, tastes great with a simple topping of powdered sugar or drizzled with a thick layer of lemon glaze.
  • Beat butter and sugar at high speed without worrying about overworking the batter.
  • Avoid over-mixing by switching to hand mixing after creaming butter and sugar.
  • Finish mixing by hand after adding the last of the flour to prevent tunneling in the cake.
  • If the batter is overmixed, let it rest for ten minutes before baking for a delicate texture.
  • Tap the pan on the counter before baking to release any trapped air bubbles.
  • Bake pound cake slowly for 60-70 minutes.
  • Use a pallet knife to release the cake from the pan easily.
  • Slice your pound cake with a bread knife for best results.

Nutrition

Calories: 474 | Carbohydrates: 70g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 266mg | Potassium: 106mg | Fiber: 2g | Sugar: 26g | Vitamin A: 583IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg