Description

This Lemon Pound Cake is a delightful treat with its zesty flavor and moist texture, made with simple ingredients like butter, sugar, and fresh lemon zest. Perfect for gatherings or a sweet afternoon snack!

Ingredients

Scale

2 ½ cups (500 g) granulated sugar
1 ½ cups (3 sticks / 340 g) unsalted butter, softened
4 large eggs, room temperature
3 ½ cups (437.5 g) all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 cup (245 g) buttermilk
2 teaspoons lemon extract
1 tablespoon lemon zest
2 cups (250 g) confectioners' sugar
¼ cup lemon juice

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Instructions

Preheat the oven to 350°F and prepare a 10-inch bundt pan by greasing and flouring it.
Beat together the sugar and softened butter in a stand mixer on medium speed until light and fluffy, approximately 10 minutes.
Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.
In another bowl, whisk flour, salt, and baking soda together.
Gradually add ⅓ of the flour mixture to the butter mixture, mixing on low until just combined.
Pour in half of the buttermilk and blend on low until smooth.
Continue alternating the remaining flour mixture and buttermilk, finishing with the flour mixture.
Mix in the lemon extract and lemon zest until everything is well combined.
Transfer the batter to the prepared bundt pan, smoothing the top.
Lower the oven temperature to 325°F and bake for 60 to 75 minutes, checking with a toothpick for doneness.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack or platter to cool completely.

Notes

Make sure to use room temperature eggs for better incorporation into the batter.
Check the cake at 60 minutes to avoid overbaking and ensure a moist texture.
Adding a lemon glaze on top can enhance the flavor and presentation.

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 85mg