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Slices of homemade Lemon Pound Cake on a wooden table with fresh lemons.

Lemon Pound Cake

A delightful and comforting Lemon Pound Cake filled with fresh flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup buttermilk, room temperature
  • 5 large eggs, room temperature
  • 1 tablespoon fresh lemon zest An absolute must for vibrant flavor.
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Glaze Ingredients
  • 1 and 1/2 cups powdered sugar
  • 2 to 3 tablespoons fresh lemon juice (for glaze)
  • 1 teaspoon lemon zest (for glaze)
  • 1 tablespoon heavy cream (optional) For a richer glaze.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and prepare a large Bundt pan by greasing and flouring it.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the fresh lemon zest, lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
  6. Pour the batter into the prepared Bundt pan and smooth the top.
Baking
  1. Bake in the preheated oven for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the cake in the pan for about 10 minutes, then turn it onto a wire rack to cool completely.
Making the Glaze
  1. Mix the powdered sugar with fresh lemon juice and lemon zest until smooth. Drizzle over the cooled Lemon Pound Cake.
  2. For a richer glaze, add the heavy cream.

Notes

You can prepare the batter a day ahead and bake it the next morning. Add poppy seeds for a crunch or substitute half of the buttermilk with yogurt for a tangier flavor.