Easy Lemon Pound Cake with Lemon Glaze
A soft and moist lemon pound cake with a zesty lemon glaze, perfect for any occasion.
Ingredients
For the cake
- 3.5 cups all-purpose flour Structure
- 0.5 teaspoon salt Enhances flavor
- 0.5 teaspoon baking soda Leavening agent
- 2.5 cups white sugar Sweetness
- 1.5 cups unsalted butter, softened Moisture
- 4 large eggs Binding agent
- 1 cup buttermilk Adds moisture and tenderness
- 1 teaspoon lemon extract Citrus flavor
For the glaze
- 2 cups confectioners' sugar For the glaze
- 0.25 cup lemon juice Adds tang and flavor
- 2 tablespoons unsalted butter, softened Richness in glaze
- 1 tablespoon lemon zest Intensifies lemon flavor
Instructions
Preparation
- Preheat your oven to 350°F and grease or line a loaf pan with parchment paper.
- In a mixing bowl, combine the all-purpose flour, salt, and baking soda; stir until well blended.
Mixing
- Cream together the softened butter and white sugar in a separate bowl using an electric mixer at medium speed until light and fluffy.
- Add eggs one at a time, beating well after each addition until the mixture is smooth.
- Mix in the buttermilk and lemon extract until well combined.
Combining
- Gradually incorporate the dry flour mixture into the wet ingredients in three parts, mixing gently after each addition.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Baking
- Bake for 60-70 minutes until a toothpick inserted comes out clean. Let it cool in the pan for 10-15 minutes before transferring to a cooling rack.
Glazing
- In a mixing bowl, whisk together the confectioners' sugar, lemon juice, and softened butter until smooth.
- Drizzle the lemon glaze over the cooled cake.
Notes
For best results, let the cake sit for a few hours after glazing. Store leftovers at room temperature, covered.