Lemon Pound Cake

14 ingredients
7 steps

Ingredients

  • 3 cups All-purpose Flour
  • 1/2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 cups Sugar
  • 1 cup Butter, Softened
  • 4 whole Eggs
  • 3/4 cups Buttermilk (See Note For Substitute)
  • 1 Tablespoon Grated Lemon Zest
  • 1 Tablespoon Lemon Juice
  • FOR THE GLAZE:
  • 1-1/4 cup Powdered Sugar
  • 2 teaspoons Lemon Juice
  • 1 Tablespoon Milk (or As Needed)

Directions

  1. 1
    Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
  2. 2
    In a small bowl, add flour, baking powder, baking soda and salt. Mix well, set aside.
  3. 3
    Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
  4. 4
    Beating at low speed, gradually add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest and lemon juice. Continue beating until well mixed.
  5. 5
    Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
  6. 6
    For the glaze, in a bowl, stir together powdered sugar, lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake.
  7. 7
    Note: To make buttermilk, add 3/4 cups milk and 2 teaspoons of vinegar. Mix well, let sit for 5 minutes before using.

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