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A golden vintage lemon pound cake cooling on a wire rack in a sunlit kitchen

Lemon Pound Cake

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5 from 8 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 35 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

A classic, buttery lemon pound cake featuring a dense yet tender crumb and a bright double-glaze finish. This timeless recipe uses buttermilk and a thorough creaming process to create a perfectly moist citrus treat that pairs beautifully with coffee or tea.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3 cups white sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  • 1 teaspoon lemon extract
  • 2 tablespoons lemon zest
  • 2 cups confectioners’ sugar
  • 1/4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C) and thoroughly grease and flour a fluted tube pan.
  2. In a medium bowl, sift together the all-purpose flour, salt, and baking soda to aerate and remove lumps.
  3. In a large bowl with an electric mixer, beat the sugar and softened butter together for a full 10 minutes until very light and fluffy.
  4. Add the eggs one at a time, beating well after each addition to maintain the structure.
  5. Add the flour mixture to the butter mixture in three batches, alternating with the buttermilk, beginning and ending with the flour.
  6. Stir in the lemon extract and pour the batter into the prepared pan, smoothing the top.
  7. Place the pan in the oven and immediately reduce the temperature to 325 degrees F (165 degrees C).
  8. Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
  10. Whisk together the confectioners’ sugar, lemon juice, 2 tablespoons of butter, and lemon zest until smooth.
  11. Pour half of the glaze over the warm cake to soak in, then wait 20 minutes before pouring the remaining glaze over the top.

Notes

For the best results, ensure your dairy and eggs are truly at room temperature to prevent the batter from breaking. This cake develops a better texture and deeper lemon flavor if allowed to sit for a few hours before slicing, making it a wonderful make-ahead dessert for gatherings.

  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/lemon-pound-cake/