Description
This Lemon Pound Cake offers a delightful burst of citrus flavor with its tender crumb. Perfect for gatherings or a cozy dessert, you’ll love the easy prep and luscious taste.
Ingredients
Scale
- 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
- 2 cups (250 g) confectioners' sugar
- ¼ cup lemon juice
Instructions
- Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a stand mixer, beat the sugar and softened butter on medium speed until light and fluffy, about 10 minutes.
- Add the eggs one at a time, ensuring each is fully mixed before adding the next.
- In another bowl, whisk the flour, salt, and baking soda together.
- Mix in ⅓ of the flour mixture into the butter mixture on low speed until just combined.
- Add half of the buttermilk, mixing on low until smooth.
- Alternate adding the remaining flour mixture and buttermilk, ending with the flour mixture.
- Stir in the lemon extract and lemon zest until fully integrated.
- Pour the batter into the prepared pan, smoothing the top.
- Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking for doneness at 60 minutes with a toothpick.
- Cool the cake in the pan for 10 minutes before transferring it to a wire rack or cake platter to cool completely.
Notes
Using room temperature ingredients helps with better mixing and texture.
For a richer lemon flavor, consider using fresh lemon juice and zest.
Ensure not to overmix after adding the flour to keep the cake tender.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 36g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg