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lemon pound cake recipe

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.
Prep Time 30 mins
Cook Time 45 mins
Cool Time 1 hr
Total Time 2 hrs 15 mins
Course Dessert
Cuisine American
Servings 10 servings
Calories 240 kcal

Ingredients
  

  • 1/2 cup butter at room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 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
  • 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
Keyword lemon glaze for pound cake, lemon pound cake, lemon pound cake recipe
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