Lemon Pound Cake
A moist Lemon Pound Cake recipe with a lemon butter glaze. Topped with homemade whipped cream and fresh berries, it’s basically, pure heaven in cake form.
Ingredients
- 1/2 cup butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- zest of 1 lemon
- 1 1/2 cups all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
For the Lemon Glaze
- 1/4 cup butter
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 325 degrees. Spray a light colored loaf pan with nonstick cooking spray. Set aside.
- In a stand mixer, or with a hand mixer, add all cake ingredients to the bowl. Mix on low for 30 seconds then mix on medium speed for 3 minutes.
- Pour the cake batter into the pan and bake for 45 minutes or until a toothpick comes out cleanly.
- While the cake is baking, make the glaze.
- In a small saucepan (medium-low heat), combine all ingredients for the glaze. Continuously stir until the butter is melted and the sugar dissolved. Be sure not to bring it to a boil.
- With the cake done baking but still in the pan, poke holes all over with a toothpick. Pour the glaze evenly over the cake.
- Let the cake cool for at least an hour before removing from the pan. Loosen the sides with a butter knife then invert onto a cooling wrack.
- Cut, top with desired toppings and serve!
Nutrition
Calories: 240kcalCarbohydrates: 52gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 36mgSodium: 210mgPotassium: 73mgFiber: 1gSugar: 37gVitamin A: 97IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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