Description
This Lemon Pound Cake is an absolute delight with its bright, zesty flavor and fluffy texture. Simple to prepare, it’s perfect for gatherings or an afternoon treat!
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
Instructions
- Preheat the oven to 350°F and grease a 10-inch bundt pan.
- In a stand mixer, cream together the sugar and softened butter on medium speed until light and fluffy, about 10 minutes.
- Add the eggs one at a time, ensuring each one is fully mixed before adding the next.
- In a separate bowl, whisk the flour, salt, and baking soda together.
- Gradually add one-third of the flour mixture to the butter mixture and combine on low speed until just mixed.
- Pour in half of the buttermilk and mix on low until smooth.
- Continue alternating with the remaining flour mixture and buttermilk, finishing with the flour mixture.
- Incorporate the lemon extract and lemon zest until the batter is uniform.
- Pour the batter into the prepared pan and smooth the top.
- Lower the oven temperature to 325°F and bake for 60 to 75 minutes. A toothpick should come out with a few moist crumbs when done, check at 60 minutes to avoid overbaking.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack or cake platter to cool completely.
Notes
Make sure your butter is at room temperature for best results.
Check the cake at 60 minutes to prevent it from drying out.
This cake pairs wonderfully with a cup of tea or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 32g
- Sodium: 246mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg