Lemon Pound Cake

This Lemon Pound Cake is velvety soft, moist, buttery, and tender. Flavored with fresh lemon zest and juice, it's an easy to make cake that's absolutely spring perfect.

Prep Time15

Cook Time1 5

Total Time1 20

Servings: servings

Calories: 233kcal

Author: Stephanie Wilson

Ingredients

Pound Cake

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 tablespoons grated lemon zest
2 tablespoons lemon juice
1 cup 2 sticks unsalted butter, softened
2 ½ cup granulated sugar
4 large eggs

Lemon Syrup

¼ cup water
¼ cup granulated sugar
1 ½ tablespoons lemon juice

Get Recipe Ingredients

Instructions

Preheat the oven to 325°F and place an oven rack in the middle.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In another bowl or liquid measuring cup, whisk the buttermilk, lemon zest, and lemon juice together. Set aside.
Cream Butter: Using a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Scrape the sides of the bowl with a spatula and then beat in the eggs, one at a time. Beat each egg until incorporated before adding the next egg. Scrape the sides of the bowl as necessary.
Add Dry Ingredients: In this step, you will alternate the flour mixture and buttermilk, beginning and ending with flour. Begin by adding ¼ of the flour mixture to the butter and egg mixture. Then add ⅓ of the buttermilk mixture. Repeat until you've added all of the flour and buttermilk. Scrape down the bowl as needed and be sure the ingredients are well incorporated.
Grease the Pan: Generously grease a 10-inch Bundt pan with a cooking spray containing flour. Be sure to coat all of the crevices thoroughly.
Transfer the Batter: Spoon the batter into the prepared Bundt pan and smooth the top with a rubber spatula.
Bake Cake: Bake for 65 to 75 minutes, or until the cake is a tester comes out clean.
Remove from the oven, carefully run an offset spatula around the edges of your pan to loosen the cake. Cook in the pan for 10 minutes. Don't let it cool in the pan too long or it may stick.
Lemon Syrup: While the cake is cooling in the pan, make the simple lemon syrup. Combine water and sugar in a saucepan and bring to a boil. Stir in the lemon juice.
Invert the cake onto a cooling rack with parchment underneath. Brush the lemon syrup over the cake, letting it soak in as you go. Let the cake cool completely before slicing and glazing if you desire.

Notes

Greasing the Pan:

In this recipe, I used a Nordic Ware Blossom Bundt Pan. While it's beautiful, it's also intricate. It is especially important to generously grease this pan. I used Pam cooking spray with flour but Baker's Joy works great too.

You can also use a classic Bundt pan for this recipe with beautiful results.

If you want to bake the pound cake in loaf pans, use 2 8 ½" x 4 ¼" loaf pans. Coat the pans with nonstick spray and line the bottom of the pan with parchment if desired. Bake for 50 to 60 minutes.

Lemon Icing:

1 cup confectioners' sugar
1 ½ tablespoons freshly lemon juice

Whisk together the ingredients, adding lemon juice and confectioners' sugar until desired but pourable consistency.

Storage:

This Lemon Pound Cake can be frozen, unglazed, for up to 3 months. Once completely cooked, wrap first in plastic wrap and then foil. Place in a heavy-duty freezer bag. Thaw overnight on the counter before serving. And then glaze if desired.

Nutrition