Name: Lemon Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: Amercian
Ingredients: 1 cup salted butter (room temperature, plus more for greasing, $1.98); 1½ cups all-purpose flour* (plus more for dusting, $0.25*); ½ tsp baking powder ($0.03); ¼ tsp baking soda ($0.01); ¼ tsp salt ($0.01); 1 cup granulated sugar ($0.96); 4 large eggs, beaten ($0.68); ¼ cup buttermilk ($0.13**); 3 lemons (juiced and zested, divided, $1.47***); 1 cup powdered sugar* ($0.30)

Lemon Pound Cake

This delicious, moist, and easy lemon pound cake recipe is made with fresh lemon juice and zest, and is perfect for dessert or paired with coffee or tea.

1 hr 30 min total 20 min prep 1 hr cook 12 330 cal

Instructions

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1 Place an oven rack in the center of your oven and preheat the oven to 350°F / 180C / 160C fan or Gas Mark 4. Grease an 8.5x4.5-inch (1.5 qt) loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
2 Mix the flour, baking powder, baking soda, and salt in a medium bowl.
3 Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, ¼ cup (60ml) lemon juice, and 1 tbsp zest. Mix until incorporated.
4 Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
5 Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F / 180C / 160C fan or Gas Mark 4 oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
6 Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
7 To make the glaze, mix the powdered sugar with 2 tbsp lemon juice and 1½ tsp lemon zest.
8 Drizzle the glaze on the cooled pound cake and serve!