Lemon Pound Cake
Lemon Pound Cake with buttermilk-lemon glaze is a quick and easy dessert for any day of the week. Only a few ingredients and about 10 minutes of prep to make this bright and flavorful loaf cake.
Servings: 8 servings
Calories: 409kcal
Ingredients
For the Cake
- 1 1/4 cups sugar
- zest of 2 lemons
- 1/2 cup butter softened
- 2 eggs
- 1 tbsp lemon juice
- 2/3 cup buttermilk
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- FOR THE GLAZE:
- 1 tablespoon butter melted
- 1 cup powdered sugar
- 1 1/2 tablespoon buttermilk
- 1 tablespoon lemon juice
- non stick cooking spray
Instructions
- Preheat oven to 325°.
- Grease a 9 x 5 inch loaf pan heavily with non stick cooking spray.
- Next, add sugar and lemon zest to mixer bowl and mix together with your fingers until it is evenly combined.
- Add butter and eggs and beat mixture at medium speed for 2 minutes.
- Blend in lemon juice and buttermilk just until combined.
- Add flour, baking powder and salt and continue to mix on medium speed for 2 minutes.
- Pour into greased pan and bake for 55- 60 minutes. A toothpick inserted will come out mostly clean.
- Run a knife around the pan to loosen cake and place on a wire rack to cool while you make the glaze.
- Mix melted butter, powdered sugar, buttermilk and lemon juice together until smooth.
- Place warm cake on a serving tray and top with glaze.
- Serve warm or at room temperature.
Notes
Store leftover cake tightly wrapped in plastic wrap at room temperature up to 2 days or refrigerated up to 4 days.
Nutrition
Serving: 1g | Calories: 409kcal | Carbohydrates: 66g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 264mg | Fiber: 1g | Sugar: 46g