Description

This Lemon Pound Cake offers a delightful blend of sweet, zesty flavors with a moist crumb, making it the perfect dessert for gatherings or a cozy afternoon treat. It’s easy to make using simple ingredients like butter, sugar, and fresh lemons, ensuring a homemade flavor that delights all who taste it.

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

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Instructions

Preheat the oven to 350°F and grease a 10-inch bundt pan with flour.
Beat the sugar and softened butter in a stand mixer on medium speed until light and fluffy for about 10 minutes.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
In a separate bowl, whisk together the flour, salt, and baking soda.
Gradually add ⅓ of the flour mixture to the butter mixture, mixing 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.
Mix in the lemon extract and lemon zest until well combined.
Pour the batter into the prepared bundt pan and smooth the top.
Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking for doneness with a toothpick.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack or cake platter to cool completely.

Notes

For best results, use room temperature ingredients to ensure even mixing.
Check the cake at the 60-minute mark to prevent overbaking and dry texture.
Store any leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 160mg
Fat: 19g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 0g
Protein: 4g
Cholesterol: 110mg