Ingredients for Golden Lemon Pound Cake
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- All Purpose Flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- Zest of 2 lemons
- 1 tablespoon lemon juice + 2 teaspoons for glaze
- 2 cups powdered sugar
- 2-4 tablespoons milk (for glaze)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Golden Lemon Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Golden Lemon Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the zest of 2 lemons and 1 tablespoon lemon juice.
- Pour batter into the prepared bundt pan.
- Bake for 55-65 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.
- **Prepare the Glaze:** In a small bowl, whisk together 2 cups powdered sugar, 2 teaspoons lemon juice, and 2-4 tablespoons milk until you reach your desired consistency.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
139g
Fat
39g
Carbs
17g
