Description
This moist lemon pound cake is rich, buttery, and packed with fresh lemon zest and juice. Finished with a simple lemon glaze, it has a tender crumb and bright citrus flavor.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- Zest of 2 large lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120ml) buttermilk
- 1 cup (120g) powdered sugar, for glaze
- 2 tablespoons fresh lemon juice, for glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or Bundt pan.
- In a large bowl, cream the softened butter and granulated sugar until light, fluffy, and pale.
- Add the eggs one at a time, beating well after each addition.
- Zest two large lemons, avoiding the bitter white pith, then juice them to obtain about 1/4 cup of fresh lemon juice.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the lemon zest, lemon juice, and vanilla to the butter mixture. Stir in the buttermilk.
- Gradually add the dry ingredients in batches, alternating with the buttermilk as directed, beginning and ending with the dry ingredients. Mix only until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk the powdered sugar with 2 tablespoons of fresh lemon juice until smooth.
- Drizzle the lemon glaze over the cooled cake before slicing and serving.
Notes
- Use fresh lemons for both the zest and juice for the brightest flavor.
- Avoid overmixing after adding the flour, as this can make the cake dense or tough.
- Measure flour carefully using the spoon-and-level method.
- Keep an eye on the cake toward the end of baking to prevent it from becoming dry.
- The cake can be stored tightly wrapped at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
- Optional variations include adding 2 tablespoons of poppy seeds or fresh blueberries or raspberries.
- For a gluten-free version, use a 1:1 gluten-free flour blend containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 55–70 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350–400 kcal
- Sugar: 30–35 g
- Sodium: 250 mg
- Fat: 18–22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45–50 g
- Fiber: 1 g
- Protein: 4–6 g
- Cholesterol: 115 mg
Keywords: Lemon pound cake, moist lemon pound cake, lemon cake, lemon dessert, fresh lemon cake, lemon glaze cake,