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Freshly baked Lemon Pound Cake with a zesty lemon glaze on a wooden table
Redondo

Lemon Pound Cake

Learn how to make a beautifully moist and flavorful Lemon Pound Cake that will make you feel like summer all year round.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 sticks unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tablespoons water
  • 2 tablespoons granulated sugar, for syrup
  • 2 teaspoons fresh lemon juice, for syrup
  • 1 cup confectioners' sugar
  • 2 tablespoons fresh lemon juice, for glaze

Equipment

  • Mixer
  • Oven
  • loaf pans two 8 1/2×4 1/2-inch

Method
 

  1. Preheat oven to 350°F (175°C). Spray two 8 1/2×4 1/2-inch loaf pans with nonstick spray and line with parchment.
  2. Whisk together flour, baking soda, and salt in a bowl.
  3. In another bowl, whisk buttermilk, lemon zest, and lemon juice.
  4. Cream butter and granulated sugar until light and fluffy; beat in eggs one at a time.
  5. Alternate adding dry ingredients and buttermilk mixture, mixing just until combined.
  6. Divide batter between pans; bake 55–65 minutes until a toothpick inserted in the center comes out clean.
  7. Cool 10 minutes in pans, then transfer to a wire rack to cool completely.
  8. For syrup: boil water and granulated sugar; stir in lemon juice, then brush over warm cakes.
  9. For glaze: whisk confectioners' sugar with lemon juice; drizzle over cooled cakes and let set.

Notes

Use fresh lemons for the best flavor.