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Light Lemon Pound Cake with Lemon Glaze on Wooden Cutting Board, Baked Bree.

Lemon Pound Cake

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 40 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 16
Calories 347 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened
  • 2 1/4 cups granulated sugar
  • 3 large eggs room temperature
  • 2 1/2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 cup buttermilk room temperature
  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice for glaze, plus more as needed

Instructions
 

  • Preheat the oven to 350°F.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
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  • Add eggs one at a time, beating well after each addition.
  • Mix in lemon zest and lemon juice. Gradually add the dry ingredients alternating with buttermilk, starting and ending with the dry ingredients.
  • Grease and line two 8½x4-inch loaf pans with parchment paper. Pour the batter into the prepared pans and smooth the top.
  • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to underbake, as it will make the loaves sink in the center.
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  • Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  • For the glaze, whisk together powdered sugar and lemon juice until smooth, adding more lemon juice if needed to reach your desired consistency.
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  • Drizzle glaze over the cooled cakes.

Nutrition

Calories: 347kcalCarbohydrates: 55gProtein: 4gFat: 13gSaturated Fat: 8gSodium: 103mgFiber: 1g
Keyword Lemon Pound Cake
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