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5 from 4 votes

Lemon Pound Cake Recipe

This lemon pound cake is perfumed with lemon zest, moist with tender crumbs. It is a crowd pleaser and looks so good to impress your guests.
Course Cake
Cuisine British
Keyword Lemon Pound Cake
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 285kcal
Author Muna Kenny

Ingredients

FOR THE LEMON POUND CAKE

  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ cup + 2 tablespoon unsalted butter at room temperature do not melt it
  • 1 cup +2 tablespoon sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla
  • 2 Tbsp lemon juice
  • 2 teaspoon lemon zest
  • 1/2 cup buttermilk at room temperature

FOR THE GLAZE

  • 1 cup confectioners' sugar
  • 2 Tbsp lemon juice you might need to add more

Instructions

MAKING THE LEMON POUND CAKE

  • Preheat oven to 350F/180C. Line a 9”x5” baking pan with parchment paper and keep aside. If the cakes you bake in your oven come out dry most of the time, preheat the oven to 325F/ 162C instead.
  • Sift the flour with baking powder, baking soda, and salt. Keep aside.
  • In a bowl, Add the butter and beat until light in color, this may take 2 minutes.
  • Add the sugar, lemon juice and lemon zest to the butter and beat for 3 to 4 minutes on medium speed.
  • Add the vanilla then add the egg one at a time, beat after each egg for few seconds.
  • Add half the flour to the previous mixture and beat for few seconds.
  • Add half the buttermilk and beat on medium for few seconds.
  • Repeat the previous two steps ending with the buttermilk and beat for few seconds.
  • Pour the batter in the previously prepared baking pan. Place the pan in the middle shelf of the oven and bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove the cake from the oven and place over the cooling rack while in the pan for 3 minutes.
  • Remove the cake from the pan and place on cooling rack to cool completely.

MAKING THE ICING

  • Gradually add the lemon juice the to confectioner’s sugar until you get a pourable but thick icing.
  • Pour the icing over the pound cake and let it set for 4 minutes before cutting the cake.

Notes

  • All ingredients should be at room temperature.
  • Do not overbeat the eggs but beat until combined with the butter and sugar.
  • Preheat oven. If your oven doesn’t prompt you when it reaches the required temperature, then give the oven 12 minutes to heat before baking the cake.
  • Do not open the oven door until 15 minutes have passed from baking.
  • The baking pan shouldn’t be bigger than 9”x5”.
  • Do not overbeat the batter.
  • Taste the lemon before using its juice, some lemons look good but have a bitter taste.
  • Do not pour the glaze over the cake while it’s warm or hot.
  • Read the recipe before making the cake.
  • Use proper measuring spoons and cups.

Nutrition

Calories: 285kcal