Lemon Pound Cake Recipe

Instructions

Step 1: Prep the Oven & Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.

Step 2: Cream Butter & Sugar

1. Cream together softened butter and sugar until light and fluffy (3-4 minutes).
2. Add eggs one at a time, beating well after each.
3. Mix in lemon juice, zest, and vanilla.

Step 3: Combine Dry Ingredients

1. Whisk together flour, baking powder, baking soda, and salt in a separate bowl.

Step 4: Combine Wet & Dry

1. Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Start and end with the dry ingredients. Mix until just combined.
2. Don’t overmix!

Step 5: Bake the Cake

1. Pour batter into the prepared pan and smooth the top.
2. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Step 6: Make the Glaze

1. Whisk together powdered sugar, lemon juice, and zest (if using) until smooth.
2. Drizzle over the cooled cake.

Step 7: Serve & Enjoy!

1. Slice and serve your delicious Lemon Pound Cake!

Cooking Tips & Notes

• Room Temperature Ingredients: Using room temperature butter, eggs, and buttermilk ensures even mixing and a softer texture.
• Amp Up the Lemon: Add an extra tablespoon of lemon zest for a stronger lemon flavor.
• Baking Time Watch: If the top browns too quickly, tent it with foil.

Variations

• Blueberry Lemon: Add 1 cup of fresh or frozen blueberries.
• Lemon Poppy Seed: Add 2 tablespoons of poppy seeds.
• Lemon Cream Cheese: Substitute 4 ounces of butter with cream cheese.
• Gluten-Free: Use a 1:1 gluten-free flour blend and ensure all ingredients are gluten-free.

Frequently Asked Questions (FAQs)

Can I Make This Ahead?

Yes! Make it a day or two in advance. Store covered at room temperature or in the refrigerator. The flavor develops even more after a day!

How Do I Store Leftovers?

Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Freeze for up to 3 months (thaw in the refrigerator).

Can I Use a Bundt Pan?

Absolutely! Adjust baking time as needed. It might bake faster or slower.

How Do I Prevent Sticking?

Grease and flour the pan well, or use parchment paper. For Bundt pans, grease thoroughly.

Can I Make a Lighter Version?

Reduce butter and substitute with Greek yogurt. Use reduced-fat buttermilk and a sugar substitute if desired (texture and flavor may vary).

This Lemon Pound Cake is the perfect dessert for lemon lovers. Its bright citrus flavor, tender crumb, and sweet glaze will impress! Enjoy it with a cup of tea – it’s a true classic!