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Lemon Pound Cake

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This moist and buttery lemon pound cake is bursting with bright citrus flavor and topped with a zesty lemon glaze. A classic homemade dessert that’s perfect for brunch, teatime, or an after-dinner treat. The buttermilk keeps it tender, while the lemon syrup enhances the flavor. Try this easy baking recipe for a crowd-pleasing treat!

Ingredients

Scale

For the Cake:

  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk (low-fat is fine)
  • 2 tbsp grated lemon zest (packed)
  • 2 tbsp fresh lemon juice
  • 1 cup unsalted butter (softened)
  • 2¼ cups granulated sugar
  • 3 large eggs

For the Syrup:

  • 2 tbsp water
  • 2 tbsp granulated sugar
  • 2 tsp fresh lemon juice

For the Glaze:

 

  • 1 cup confectioners’ sugar
  • 2 tbsp fresh lemon juice

Instructions

Preheat & Prep Pans:

  • Preheat oven to 350°F (175°C).
  • Grease two 8½ x 4½-inch loaf pans and line with parchment paper slings.

2️⃣ Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking soda, and salt.

3️⃣ Prepare Buttermilk Mixture:

  • In another bowl, mix buttermilk, lemon zest, and lemon juice.

4️⃣ Cream Butter & Sugar:

  • In a stand mixer, beat butter and sugar on medium speed (3-4 minutes) until light and fluffy.
  • Add eggs one at a time, beating well after each addition.

5️⃣ Combine Wet & Dry Ingredients:

  • On low speed, alternate adding flour mixture and buttermilk mixture, starting and ending with flour.
  • Scrape down sides and mix until well combined.

6️⃣ Bake the Cakes:

  • Divide batter evenly into prepared pans.
  • Bake for 55-65 minutes, or until golden and a toothpick inserted in the center comes out clean.

7️⃣ Cool & Add Syrup:

  • Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.
  • In a saucepan, boil water and sugar, then stir in lemon juice.
  • Brush warm syrup over cakes and let soak in.

8️⃣ Glaze & Serve:

 

  • Mix confectioners’ sugar and lemon juice until thick but pourable.
  • Spoon over cakes and let set for 1 hour before serving.

Notes

  • Use room temperature eggs and butter for the best texture.
  • Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.

 

  • This cake freezes well; wrap in plastic and freeze for up to 3 months.

Nutrition

Find it online: https://easyfoodflash.com/lemon-pound-cake/