Deliciously Easy Lemon Pound Cake for Your Spring Celebrations
Homemade Lemon Pound Cake is a must-bake dessert characterized by uplifting lemony flavors and a moist, tender crumb.
Equipment
- 9×5-inch loaf pan
- Mixing bowl
- Whisk
- Spatula
Ingredients
For the Batter
- 1/2 cup Cooking Spray Prevent sticking; use butter or oil if unavailable.
- 1/2 cup Butter, softened Adds richness and moisture.
- 1 cup Granulated Sugar Sweetens and aids in browning.
- 1 tbsp Lemon Zest Adds intense lemon flavor; freshly grated is best.
- 3 large Eggs Provides structure and moisture.
- 1 tsp Pure Vanilla Extract Enhances flavor; optional.
- 2 cups All-Purpose Flour Forms the base of the cake.
- 1 tsp Baking Powder Acts as a leavening agent.
- 1/2 tsp Baking Soda Helps to tenderize the cake.
- 1/2 tsp Kosher Salt Balances sweetness.
- 3/4 cup Buttermilk Adds moisture and a slight tang.
For the Glaze
- 1/2 cup Powdered Sugar Sweetens the glaze; sift for a lump-free texture.
- 1 tbsp Lemon Juice Brightens glaze flavor; fresh juice is preferred.
Instructions
How to Make Lemon Pound Cake
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan generously with cooking spray or butter.
- Beat together the softened butter, granulated sugar, and lemon zest until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting with the dry ingredients.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for approximately 55 minutes.
- Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
- Serve with fresh berries on the side if desired.
Notes
Ensure ingredients, especially flour, are measured accurately for the best results.