Lemon Pound Cake

An ultimate lemon pound cake that is buttery, moist and bursting with lemony goodness.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: Lemon Cake, Lemon Pound Cake Recipe, Lemond Pound Cake, Starbuck Cake

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: loaf/10-12 servings

Ingredients

For Lemon Cake

1 1/2 cups (190g) all-purpose flour
1/2 teaspoon (3g) baking powder
1/2 teaspoon (3g) baking soda
1/4 teaspoon salt
1/4 cup (60ml) fresh lemon juice
2 tablespoons grated lemon zest (about 2-3 lemons)
3/4 cup (150g) granulated sugar
3/4 cup (1.5 stick/170g) unsalted butter softened at room temperature
2 large eggs room temperature
1/2 cup (120ml) buttermilk, substitute with wholemilk
1 teaspoon (5ml) vanilla extract

For Lemon Glaze

1 1/2 tablespoons (22ml) lemon juice
1 tablespoon (15ml) milk
1 cup (110g) powdered sugar sifted

Instructions

Preheat oven to 350° F/175° C. Grease and flour a 9 x 5 inch loaf pan.
Make Lemon Cake. In a medium bowl, sift together flour, baking powder, baking soda, and salt. In a small bowl, mix together buttermilk and lemon juice. Set bowls aside.
In another small bowl, mix together sugar and lemon zest until combined. In a large mixing bowl, use an electric mixer fitted with the paddle attachment beat together butter, sugar and lemon zest until light and fluffy. Scrape down the sides and bottom of the bowl if needed. Add eggs, one at a time, thoroughly beating each egg into the butter before adding the next. Add in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk and lemon juice mixture, starting and ending with the flour as in order: flour-buttermilk-flour-buttermilk-flour. Do not over mix.
Scrape batter into prepared pan. Bake for 40-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from oven, allow to cool for 10 minutes before transferring to cool completely on a wire rack.
Make the lemon glaze: In a small bowl, combine sugar, lemon juice, and milk, and whisk until smooth. Add more lemon juice or sugar until you reach the desired pourable consistency. Pour about half the glaze over the cake; let cool. Pour remaining glaze over the cake.
Cake can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)

Notes

You can make buttermilk at home by adding 1 tablespoon lemon juice or vinegar to 1 cup of whole milk. Let sit for 10 minutes, stir, and use.

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