Description
This Lemon Pound Cake boasts a delightful balance of sweetness and citrus. With just a few simple ingredients, it’s perfect for gatherings, celebrations, or a cozy treat at home.
Ingredients
Scale
- 2 ½ cups granulated sugar
- 1 ½ cups unsalted butter, softened
- 4 large eggs, room temperature
- 3 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons lemon extract
- 1 tablespoon lemon zest
- 2 cups confectioners' sugar
- ¼ cup lemon juice
Instructions
- Preheat your oven to 350°F and grease a 10-inch bundt pan.
- In a stand mixer, combine the granulated sugar and softened butter. Beat on medium speed until the mixture is light and fluffy, about 10 minutes.
- Add the eggs one at a time, ensuring each is fully mixed before adding the next.
- In another bowl, whisk together the flour, kosher salt, and baking soda.
- Incorporate ⅓ of the flour mixture into the butter mixture, mixing on low until combined.
- Pour in half of the buttermilk and mix on low until fully smooth.
- Repeat this process by alternating the remaining flour mixture and buttermilk, finishing with the flour mixture.
- Add the lemon extract and lemon zest, stirring until thoroughly combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Lower the oven temperature to 325°F and bake for 60 to 75 minutes. Check with a toothpick; it should come out with a few moist crumbs but no wet batter.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack or cake platter to cool completely.
Notes
Make sure all ingredients are at room temperature for better mixing.
You can adjust the amount of lemon juice for a more intense flavor.
This cake can be served plain or topped with the lemon glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 336
- Sugar: 28g
- Sodium: 185mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg