Lemon Pound Cake
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Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is a treasure! https://addapinch.com/lemon-pound-cake-recipe/
- Ready In:
- 1hr 45mins
- Serves:
- Units:
ingredients
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For the Lemon Pound Cake
- 1 1⁄2 cups butter (3 sticks)
- 1 (8 ounce) package cream cheese
- 6 large eggs
- 2 tablespoons lemon juice
- 1 lemon, zest of
- 3 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon vanilla extract
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For the Lemon Buttermilk Glaze
- 1 1⁄2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1 lemon, zest of
- 1 tablespoon buttermilk
directions
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For the Lemon Pound Cake:
- Preheat oven to 325°F. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
- Let the butter, cream cheese and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy.
- Add eggs one at a time then add lemon juice and zest and combine well.
- Add flour, salt and vanilla. Mix until just well-combined but do not over mix.
- Pour the cake batter into the prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes.
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For the Lemon Buttermilk Glaze:
- As the cake is cooling, whisk together confectioner's sugar, lemon juice, lemon zest and buttermilk to make the glaze.
- Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
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