Lemon Pound Cake
Prep time
Cook time
Total time
A light buttery cake with the flavor of lemon, complimented by a side of fresh berries.
Recipe type: Cake
Serves: 12 slices
  • 2 cups sugar
  • 1 cup (2 sticks) butter, softened
  • 4 eggs
  • 3 cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¾ cup buttermilk (see notes)
  • 1 tbsp. freshly grated lemon zest
  • 1 tbsp. lemon juice
  • Glaze
  • 1¼ cups powdered sugar
  • 2 teaspoons lemon juice
  • 1 to 2 tablespoons milk
  1. Heat oven to 325°F
  2. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside.
  3. In a small bowl, add flour, baking powder, baking soda and salt; mix well, set a side.
  4. Combine sugar and butter in bowl at medium speed, scraping bowl often, until creamy. Continue beating, adding 1 egg at a time, until well mixed.
  5. Beat at low speed, gradually adding flour mixture alternately with buttermilk and scraping bowl often, until well mixed. Add lemon zest and 1 tablespoon lemon juice. Continue beating until well mixed.
  6. Spoon batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto serving plate; cool completely.
  7. Stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.
To make buttermilk, add ¾ cups milk with 2 teaspoons of vinegar; mix well, let it sit for 5 minutes.
Nutrition Information
Serving size: 1 slice Calories: 405 Fat: 17 Carbohydrates: 58 Sugar: 34 Sodium: 202 Fiber: 1 Protein: 6 Cholesterol: 103
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/12/07/lemon-pound-cake-sundaysupper/