Description

This Lemon Pound Cake is a moist and flavorful treat, featuring zesty lemon and buttermilk for a perfect balance. It’s easy to prepare and ideal for family gatherings or casual breakfasts.

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

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Instructions

Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
In a stand mixer, cream the granulated sugar and softened butter on medium speed until light and fluffy, approximately 10 minutes.
Add the eggs one at a time, ensuring each is thoroughly mixed before adding the next.
In another bowl, whisk together the flour, salt, and baking soda.
Integrate one-third of the flour mixture into the butter mixture, mixing on low until combined.
Pour in half of the buttermilk, mixing on low until smooth.
Continue alternating between the remaining flour mixture and buttermilk, finishing with the flour mixture.
Incorporate the lemon extract and lemon zest until well mixed.
Pour the batter into the prepared pan and smooth the top evenly.
Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking at 60 minutes with a toothpick for doneness.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack or cake platter to cool completely.

Notes

Make sure your eggs are at room temperature for better mixing.
Check for doneness carefully to avoid overbaking, as every oven may vary.
This cake can be served plain or with the lemon glaze for added sweetness.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 150mg
Fat: 23g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg