Lemon Pound Cake

This Moist Lemon Pound Cake is so dense and delicious. Sweet and tart and drizzled with icing, you won't be able to say no to seconds.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings slices

Calories 536kcal

Author Dina

Ingredients

Pound cake

3 cups all-purpose flour spooned and leveled off with a knife
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter softened
2 cups granulated sugar
1 cup buttermilk
2 tbsp grated lemon zest
3 tbsp fresh lemon juice
3 large eggs

Lemon icing

1 cup powdered sugar
2 tbsp lemon juice

US Customary - Metric

Instructions

Sift the 3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. Then set it aside for later.
In a separate bowl combine 1 cup unsalted softened butter with 2 cups granulated sugar. It works best to do this using an electric hand mixer. It may seem like a lot of sugar but trust me, this loaf is big. So the extra sweetness is necessary.
Once the sugar and butter are combined mix in 2 tablespoons lemon zest, 3 tablespoons lemon juice, and 3 eggs.
Now mix in 1/3 of the buttermilk. You will need a total of 1 cup, but only add 1/3 cup at first. Once it's mixed, add in a third of the flour mixture. Continue interchanging a third of the buttermilk and a third flour of the mixture with mixing in between. This will ensure the batter is smooth and not lumpy.
Line a 9x5 inch loaf pan with parchment paper and coat it with nonstick spray. Then pour the lemon pound cake batter into the loaf pan.
Bake at 325 degrees Fahrenheit for 1 hour, then drop the temperature to 300 degrees Fahrenheit and bake for an additional 20 minutes. A good way to tell if the pound cake is baked through is by inserting a toothpick in the center of the loaf. If it comes out clean, your pound cake is done baking.
Now make the icing by combing 1 cup powdered sugar with 2 tablespoons lemon juice in a small bowl. Tip: if you want to make the icing thicker, and some heavy cream or milk and a little more powdered sugar. Add a little at a time until you get your desired consistency.
Once the lemon pound cake is baked, let it rest for 10 minutes in the pan, then transfer it to a cooling rack. Once it’s cooled, drizzle on the lemon icing.

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