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Lemon Pound Cake

Zesty Lemon Pound Cake That Beats Starbucks Every Time

This fabulous Lemon Pound Cake is a must-try dessert that offers a delightful balance of zesty lemon flavor and buttery richness.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 300 kcal

Equipment

  • - 9×5 loaf pan
  • Mixing bowl
  • - Hand mixer
  • Measuring cups
  • Measuring spoons
  • mixing spatula

Ingredients
  

For the Batter

  • 1 can Cooking Spray Use non-stick butter spray as an alternative
  • 1/2 cup Butter Softened; margarine can be used for a dairy-free option
  • 1 cup Granulated Sugar Consider using monk fruit sugar for reduced calories
  • 1 Tbsp Lemon Zest Fresh is preferable, more for garnish
  • 3 large Eggs At room temperature for best incorporation
  • 1 tsp Pure Vanilla Extract Vanilla bean paste can offer a more intense taste
  • 2 cups All-Purpose Flour Measure correctly to avoid dryness; gluten-free flour can be an alternative
  • 1 tsp Baking Powder Double-acting baking powder is recommended
  • 1/2 tsp Baking Soda Check expiration for effectiveness
  • 1/2 tsp Kosher Salt Sea salt is an alternative

For the Glaze

  • 1/2 cup Powdered Sugar Granulated sugar blended finely can be an alternative
  • 1 Tbsp Lemon Juice Freshly squeezed juice is recommended

For Moisture

  • 3/4 cup Buttermilk Substitute with full-fat yogurt or milk mixed with vinegar

Instructions
 

Making the Cake

  • Preheat the oven to 350°F and grease a 9"x5" loaf pan generously with cooking spray.
  • Mix the softened butter, granulated sugar, and lemon zest in a large bowl using a mixer until light and fluffy for about 3-4 minutes.
  • Incorporate the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Whisk together the flour, baking powder, baking soda, and kosher salt in a separate bowl.
  • Gradually mix half of the dry ingredients into the wet mixture, then mix in buttermilk followed by the remaining dry ingredients until just combined.
  • Pour the batter into the prepared loaf pan and smooth the top, then bake for about 55 minutes.
  • Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  • Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with additional lemon zest.

Notes

For an elegant twist, consider adding a sprinkle of poppy seeds on top or blueberries for extra flavor.
Keyword brunch, easy recipe, homemade cake, Lemon Pound Cake, moist cake, spring dessert