Description
This Lemon Pound Cake is a must-try with its light, fluffy texture and zesty flavor. Made with fresh lemon zest and a simple glaze, it’s perfect for any gathering or a sweet treat at home.
Ingredients
Scale
- 2 ½ cups granulated sugar
- 1 ½ cups unsalted butter, softened
- 4 large eggs, room temperature
- 3 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 2 cups confectioners' sugar
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan with flour.
- In a stand mixer, beat sugar and softened butter on medium speed until light and fluffy, about 10 minutes.
- Add eggs one at a time, ensuring each is fully mixed in before adding the next.
- In another bowl, whisk together flour, salt, and baking soda.
- Add a 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.
- Alternate adding the remaining flour mixture and buttermilk, finishing with the flour mixture.
- Fold in the lemon extract and lemon zest until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking at 60 minutes with a toothpick for doneness.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack or cake platter to cool completely.
Notes
Ensure your eggs are at room temperature for better incorporation into the batter.
Using fresh lemon zest will give a more intense flavor in the cake.
Check the cake at 60 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg