Lemon Pound Cake
There's always time for the zesty and delicious Lemon Pound Cake! Even making this makes our home smell divine. When your just not sure what to make this is the perfect go to choice and its just right for those small family get togethers.
Equipment
- 1 electric mixer
- 1 9 x 5 inch loaf pan
Ingredients
For the Lemon Pound Cake
- 1/2 cup butter (113g) softened (1 stick)
- 1 cup sugar (200g)
- 1 tablespoon lemon zest
- 3 eggs room temperature
- 1 tsp vanilla
- 2 cups all-purpose flour (250g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup buttermilk (187g)
For the Glaze
- 1/2 cup confectionary sugar (43g)
- Juice squeezed from 1/2 a Lemon
Instructions
- Preheat oven to 350F° / 176℃ and grease a 9"-x-5” loaf pan with cooking spray. In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat together butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well between each addition, until well combined. Mix in vanilla.
- In a separate large bowl, whisk together flour, baking powder, baking soda, and salt. Mix half the dry ingredients into wet, then buttermilk, finishing with remaining dry ingredients. Mix until just combined.
- Pour batter into pan and smooth top. Bake until a toothpick inserted into the center comes out clean, about 55 minutes. Let cool 10 minutes, then put unto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle over top of cooled cake and garnish with more zest.