Lemon Pound Cake
Ingredients
The cake
-
1
cup
room temperature salted butter
-
1.5
cups
all-purpose flour
-
½
tsp
baking powder
-
¼
tsp
baking soda
-
¼
tsp
salt
-
1
cup
granulated sugar
-
4
large
eggs, beaten
-
¼
cup
buttermilk
-
3
lemons
juiced and zested, divided
The glaze
-
1
cup
powdered sugar
-
2
tbsp
lemon juice
-
1½
tsp
lemon zest
Instructions
- Preheat the oven to 350°F and grease a loaf pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, cream butter and granulated sugar until fluffy.
- Add beaten eggs, buttermilk, lemon juice, and lemon zest to the butter mixture and mix well.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes.
- Cool the cake for 10 minutes before transferring it to a cooling rack.
- Prepare the glaze by mixing powdered sugar, lemon juice, and lemon zest.
- Drizzle the glaze over the cooled cake and serve.
Nutrition Facts (estimated)
Servings
12
Calories
330
Total fat
17g
Total carbohydrates
41g
Total protein
4g
Sodium
241mg
Cholesterol
0mg
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