Here is the best lemon pound cake recipe that is easy to make with only a few ingredients. Try this recipe with step by step instructions on how to make a lemon pound cake.
We are here with an amazing lemon pound cake recipe that you are going to fall in love with. This lemon pound cake recipe is easy to make. You are going to want to bookmark or Pin to your favorite lemon and cake Pinterest boards, because this will be the only lemon pound cake recipe you will EVER need.
The beautiful, soft aroma of lemons drifting through the house is one of the most beautiful baking smells. It fills a home with warmth and makes mouths water in anticipation of what's to come.
This lemon pound cake recipe is a fantastic recipe to have on hand. It makes a great dessert compliment to any meal. And is absolutely perfect for tea time when company is visiting.
First prepare the lemons for the lemon pound cake. You will need the rind and juice of one lemon for the lemon pound cake batter. The second lemon will be used for after the lemon pound cake is out of the oven. From that lemon, reserve 1.5 tbsp for the glaze.
Preheat oven to 325°F
Step 1 - Prepare the first lemon for the cake batter. Take the first lemon and take the rind off of it and set aside. Next juice that same lemon and extract all of the juice and set aside.
Step 2 - Prepare the second lemon by extracting all of the juice. This will be for finishing off the cake when it is out of the oven. Take 1.5 tbsp from this lemon and set it aside for the glaze.
Step 3 - Put 1/2 cup of room temperature butter into a large mixing bowl and add 1 cup of sugar. Mix well with a hand mixer for about 2 minutes. See hand mixers.
Step 4 - Add in one egg and combine, then the second egg and combine. Beat the batter until it looks nice and creamy and has lightened slightly in color. Set aside.
Step 5 - Into a bowl add 1/2 cup of buttermilk, the lemon zest and lemon juice of the first lemon and 1 tsp vanilla. Combine. Set aside.
Step 6 - In another bowl take 1 1/2 cups of sifted flour and add one tsp of baking soda, then one tsp salt. Mix.
Step 7 - Take the buttermilk mixture and pour half into the batter and mix. Then add half of the flour mixture. Mix just until incorporated.
Step 8 - Take the rest of the buttermilk mixture and mix it into the batter. Then the rest of the flour mixture. Mix just until incorporated, do not overmix.
Step 9 - Pour the lemon pound cake batter into a greased bread dish.
Step 10 - Bake the lemon pound cake in a preheated oven at 325. Check to see if it is ready in about 25 minutes. It's ready when a toothpick comes out clean.
Step 11 - While the cake is still warm, spoon the lemon juice from the second lemon onto it and let the lemon pound cake cool.
HOW TO MAKE GLAZE FOR LEMON POUND CAKE
Take the 1 1/2 tablespoon of lemon juice that you set aside and add that to one cup of icing sugar. Combine until you get a nice smooth glaze. Pour that over your lemon pound cake. Enjoy!
Lemon pound cake can be enjoyed any time of the year and is a super popular recipe to make, enjoy and share.
There is something so amazing about making a lemon pound cake. Especially this tried and tested lemon pound cake recipe that uses buttermilk and vanilla. This lemon pound cake recipe perfectly balances the bright and tart personality of the lemons with the soft and sweet cake to create the most perfect and delicious pound cake recipe that is a total crowd pleaser.
DO I NEED BUTTERMILK?
Yes, to make classic lemon pound cake you will need buttermilk. If you do not have buttermilk, watch our video below for a DIY buttermilk.
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We hope you loved making this easy lemon pound cake recipe. It is a classic, delicious dessert that we know you are going to want to bookmark and Pin.
Desserts | Cake |
This lemon pound cake recipe perfectly balances the bright and tart personality of the lemons with the soft and sweet cake to create the most perfect and delicious pound cake recipe that is a total crowd pleaser. This cake recipe is easy to make and is the best lemon pound cake recipe out there.
1/2 cup butter at room temperature
1 cup of sugar
1/2 cup of buttermilk
1 tsp. salt
1 tsp. baking soda
1 cup of icing sugar
1 1/2 cups sifted flour (all purpose)
Grate the rind off of one lemon and then juice that lemon and set aside in a bowl.
Juice the second lemon and set that juice aside separately in a second bowl. From this juice, set aside 1.5 tbsp. into a third bowl.
Add the butter and sugar into a large bowl and mix with a hand mixer or stand mixer for 2 minutes.
Add eggs to bowl one at a time mixing each time. Continue mixing until it looks creamy and is lighter in color.
In a second bowl, add the buttermilk, the rind + juice from the first lemon, and vanilla.
In a third bowl, add flour, baking soda and salt and mix.
Add half of the buttermilk mixture to the butter and sugar bowl and mix.
Add half of the flour mixture to the butter and sugar bowl and mix until just incorporated.
Repeat the last two steps by adding the rest of the buttermilk mixture, mixing, then the rest of the flour mixture and mixing again until just incorporated. Do no overmix.
Pour the batter into a greased bread pan.
Bake cake at 325F for 25 minutes, or until a fork comes out clean.
While the cake is still warm, spoon the reserved lemon juice from the second lemon onto it.
Add the 1.5 tbsp. of reserved lemon juice to 1 cup of icing sugar. Mix together until smooth, and pour over your lemon cake.
This lemon pound cake is not too sweet or too tart. It is the best lemon pound cake recipe that is great for any occasion. Add some sliced lemons on top for that wow factor!
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