Lemon Pound Cake with Lemon Glaze
Soft, buttery lemon pound cake with bright citrus flavor and a simple, glossy lemon glaze. Perfect for dessert, brunch, or an afternoon treat.
Servings: 12 people
Calories: 669kcal
Ingredients
Lemon Pound Cake
- 2 ½ cups (500 g) granulated sugar
- 1 ½ cups (3 sticks / 340 g) unsalted butter, softened
- 4 large eggs, room temperature
- 3 ½ cups (437.5 g) all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup (245 g) buttermilk
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
Lemon Glaze
- 2 cups (250 g) confectioners' sugar
- ¼ cup lemon juice
Instructions
Lemon Pound Cake
- Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
- In the bowl of a stand mixer, beat sugar and softened butter on medium speed until light and fluffy, about 10 minutes.
- Add eggs one at a time, mixing each egg fully into the butter mixture before adding the next.
- In a separate bowl, whisk together flour, salt, and baking soda.
- Add ⅓ of the flour mixture to the butter mixture and mix on low until just combined.
- Pour in half of the buttermilk and mix on low until smooth.
- Repeat, alternating remaining flour mixture and buttermilk, ending with the flour mixture.
- Stir in lemon extract and lemon zest until evenly combined.
- Pour batter into prepared pan and smooth the top.
- Reduce oven temperature to 325°F and bake 60 to 75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but no wet batter. Check at 60 minutes to prevent overbaking.
- Let cake cool in the pan 10 minutes, then transfer to a wire rack or cake platter to cool completely.
Lemon Glaze
- In a medium bowl, whisk together confectioners’ sugar and lemon juice until smooth and pourable.
- Pour about half of the glaze over the cooled cake. Let it set slightly.
- Pour remaining glaze over the cake for a glossy finish.
Video
Nutrition
Serving: 1piece with glaze | Calories: 669kcal