Lemon Pound Cake
A moist and flavorful lemon pound cake that's easy to make and perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use real butter for best texture.
- 2 cups granulated sugar Avoid super coarse sugar.
- 4 large eggs, room temperature Fresh eggs blend better.
- 3 cups all-purpose flour Do not use self-rising flour.
- 1 teaspoon baking powder To help the cake rise.
- ½ teaspoon salt Balances sweetness.
- 1 cup buttermilk For a tender crumb.
- 2 lemons zest and juice Use fresh lemons for best flavor.
- 1 tablespoon vanilla extract Real vanilla extract is preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line your loaf pan with parchment paper.
- In a big bowl, beat together the softened butter and sugar until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt.
- With the mixer on low, alternate adding the dry mixture and buttermilk to the butter mixture, starting and finishing with the flour. Mix just until combined.
- Fold in the lemon zest, lemon juice, and vanilla.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Serving
- Drizzle with lemon glaze or dust with powdered sugar before serving.
- Pair with fresh berries or a scoop of vanilla ice cream.
Notes
For added moisture and flavor, brush the cake with lemon simple syrup after baking.