Description
This Lemon Pound Cake delights with its bright, citrus flavor and moist texture. Made with fresh lemons and buttermilk, it’s an easy treat perfect for gatherings or cozy afternoons.
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 and grease a 10-inch bundt pan with flour.
- In a stand mixer, beat together the sugar and softened butter on medium speed until light and fluffy, which takes about 10 minutes.
- Add the eggs one at a time, ensuring each one is fully mixed in before adding the next.
- In another bowl, whisk together the flour, salt, and baking soda.
- Mix in ⅓ of the flour mixture into the butter mixture on low speed until just combined.
- Add half of the buttermilk and mix on low until smooth.
- Continue alternating with the remaining flour mixture and buttermilk, finishing with flour.
- Gently stir in the lemon extract and lemon zest until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking doneness with a toothpick inserted in the center.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack or cake platter to cool completely.
Notes
Make sure your butter is softened for better mixing.
Check the cake for doneness after 60 minutes to avoid overbaking.
This cake pairs wonderfully with fresh berries or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg