Ingredients for Best Ever Lemon Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- Cake Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup low-fat buttermilk
- juice of 2 lemons (for cake), ⅓ cup lemon juice (for glaze), plus more as needed
- zest of 2 lemons
- 2 cups powdered sugar
- 2 ½ cups all-purpose flour
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How to Make Best Ever Lemon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together 1 cup low-fat buttermilk and the juice of 2 lemons.
- Gradually add the dry ingredients and the wet ingredients to the creamed butter and sugar mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Add the zest of 2 lemons and mix gently until incorporated.
- Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze: Whisk together 2 cups powdered sugar and ⅓ cup lemon juice until smooth. Add more lemon juice, 1 teaspoon at a time, if needed to reach desired consistency.
- Once the cake is completely cool, poke holes all over the top with a toothpick. Pour the glaze evenly over the cake, letting it drip down the sides.
- Once the glaze has set, store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
166g
Fat
40g
Carbs
21g
