overhead view of a lemon pound cake
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Lemon Pound Cake

Lemon Pound Cake is a perfectly lovely dessert, suitable for any gathering or tea party.
Course Dessert
Cuisine American
Keyword lemon pound cake
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 servings
Calories 459kcal
Author Leigh Anne Wilkes

Ingredients

Lemon Pound Cake

  • 2 C sugar
  • 1 C butter softened
  • 4 eggs
  • 3 C flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 C buttermilk
  • 1 Tbsp freshly grated lemon peel
  • 1 Tbsp fresh lemon juice

Lemon Glaze

  • 1 1/4 C powdered sugar
  • 2 tsp lemon juice
  • 1-2 Tbsp milk

Instructions

  • Heat oven to 350 degrees.  
  • Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. 
  • Continue beating, adding eggs one at a time, until well mixed. 
  • Reduce speed to low. Gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed. 
  • Add lemon peel and 1 Tbsp lemon juice. Continue beating until well mixed.
  • Spread batter into a greased and flour 12 cup Bundt pan or a 10 inch angel food cake pan.  
  • Bake for 55-65 minutes or until toothpick inserted in center comes out clean.  
  • Cool for 10 minutes, then remove from pan and cool completely.

Lemon Glaze

  • Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl.  
  • Drizzle over cooled cake.

Nutrition

Calories: 459kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 97mg | Sodium: 323mg | Potassium: 100mg | Fiber: 1g | Sugar: 47g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 2mg