Lemon Pound Cake
A cherished family recipe for a rich and zesty Lemon Pound Cake that offers comfort and joy, perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened to room temperature Use high-quality butter like Kerrygold for the richest flavor.
- 2 cups granulated sugar
- 4 large eggs, room temperature They blend better and create a fluffier texture.
- 1 tablespoon lemon zest Make sure to use fresh lemons; the zest adds vibrant flavor.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature Store-bought or homemade will work!
- 1/4 cup fresh lemon juice
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan generously with butter or non-stick spray.
- In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the lemon zest, which will add a lovely fresh aroma and flavor to the batter.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and fresh lemon juice. Start and end with the dry ingredients.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
- For the glaze, mix the powdered sugar with 2 tablespoons of fresh lemon juice until smooth and drizzle it generously over the cooled cake.
Notes
For best texture, use room temperature ingredients. Store the cake in an airtight container at room temperature for up to 2 days or refrigerated for up to a week. It freezes well for longer storage.