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Lemon Pound Cake

This pound cake is full of lemon flavor and is the perfect addition to any occasion!
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Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Course Dessert

Equipment

  • 1 bundt pan
  • Stand Mixer or Hand Mixer

Ingredients
  

Batter

  • 3 cups flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 ¼ cups sugar
  • 2 tbsp fresh lemon zest
  • 2 sticks butter I prefer salted butter, but you can use unsalted if you're more comfortable with that.
  • 3 large eggs room temperature
  • 1 cup buttermilk
  • 2 tbsp fresh lemon juice
  • 2 tsp vanilla extract
  • ¼ cup sour cream

Simple Syrup

  • ⅓ cup water
  • ⅓ cup cane sugar
  • 1 ½-2 tsp fresh lemon juice

Glaze

  • 1 cup confectioners sugar
  • 2 tbsp lemon juice

Instructions
 

For the Batter

  • Pre-heat oven to 325°
  • Mix together flour, baking powder & salt. Set aside.
  • Cream together butter & sugar on low/medium speed until light & fluffy, about 5-6 minutes.
  • Add in your sour cream and mix until well combined at the same speed.
  • Add in your eggs one at a time allowing each eggs to mix for 10-15 seconds before adding in the next egg.(I like putting my eggs in a small measuring cup, this makes it easier to pour them one at a time.) Mix until nice & fluffy.
  • Add 2 tbsp lemon juice, 2 tbsp lemon zest, and vanilla extract to buttermilk and mix well. This is your wet mixture.
  • Slowly begin pouring in a little of the dry ingredients and a little of the wet mixture into the sugar & butter mixture alternating between the two. Pour a little wet & a little dry, and then allow it to mix for 15-20 seconds before repeating with more of the wet and dry.
  • Once all wet & dry ingredients have been added, allow the batter to mix until fully combined. Be sure to scrape the sides and any excess zest that accumulates on the paddles or mixers while mixing, so that zest is evenly distributed throughout the batter.
  • While batter is mixing, prep your bundt pan. You can either spray the pan with baking spray or you can use the butter and flour method. If you do choose to go with baking spray, be sure to spray generously, focusing also on the edges and the core of the pan.
  • Pour batter into the pan on all sides. Lightly shake the pan from side to sideto level the better and then gently bang the bundt pan on the countertop to release any air bubbles that may be lingering in the batter.
  • Bake on the middle rack for 1 hour and 5 minutes until golden brown & the toothpick should come out clean.
  • Once done, flip the bundt pan over the and slowly allow the cake to slide out onto a cooling rack. Do not let cake sit in the bundt pan longer than a minute or two.

For the Simple Syrup

  • While your cake is baking, in a small saucepan add your water, sugar, and lemon juice. Place on low/medium heat and stir until sugar dissolves and set aside.
  • Once your cake comes out of the oven and it is on the cooling rack, take a food brush and brush the simple syrup onto the cake until fully covered. This will help to lock in moisture. Allow cake to completely cool.

For the Glaze

  • Once cake has cooled off, add the confectioners sugar, to a bowl and slowly stir in lemon juice until the glaze reaches your desired consistency.
  • Slowly pour the glaze over the cake evenly
  • Allow glaze to harden & enjoy!
Keyword cake, dessert, family, party, spring, summer