Description
This Lemon Pound Cake delivers an irresistible flavor with simple prep. Made with key ingredients like butter and lemon, it’s perfect for dessert lovers seeking homemade delight.
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.
- 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, mixing thoroughly before adding the next.
- In a separate bowl, whisk together flour, salt, and baking soda.
- 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 by alternating the remaining flour mixture and buttermilk, ending with the flour mixture.
- Stir in 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. Check with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack or cake platter to cool completely.
Notes
For a more intense lemon flavor, increase the lemon zest and juice.
Make sure all ingredients are at room temperature for better blending.
Checking the cake at the 60-minute mark will help prevent overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 90 mg