Description
Dense, buttery and zesty-sweet. This Lemon Pound Cake is a classic, sunshine-filled dessert for your holiday spread.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- For the glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon juice, lemon zest, and vanilla.
- Combine flour, baking powder, and salt; stir into creamed mixture alternately with buttermilk. Pour batter into prepared pan.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack.
- For glaze: mix powdered sugar and lemon juice until smooth. Drizzle over warm cake. Let cool completely.
Notes
You can customize the seasonings to taste.