Lemon Pound Cake

Winter is lemon season. We just harvested a whole bunch of lemons off our bushes in the backyard and just had to make some lemon goodies. The first treat we came up with is a family favorite, Lemon Pound Cake! We love our lemon desserts super lemony, with extra lemon flavor, so you can really taste that sour lemon coming through. We find many desserts lacking in real lemon flavor, but this one won’t disappoint!

The lemon syrup adds an increased lemon punch to the cake. With any leftover you may have, you can just add it to the individual slices if you have lemon lovers who want even more flavor! And I just love baking this in our Bundt pan, it makes for a beautiful presentation.

Lemon Pound Cake Recipe

Lemon Pound Cake

Lemon Pound Cake

Yield: 14 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 15 minutes
Total Time: 1 hour 30 minutes

Bold lemon flavor in a delicious pound cake, perfect for tea time or dinner party dessert.

Ingredients

Lemon Pound Cake

  • 1/2 cup butter, softened
  • 1/2 cup shortening or coconut oil
  • 2 cups sugar
  • 4 large eggs
  • 1/2 tsp. baking soda
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 1/8 tsp. salt
  • 1-2 tbsp. lemon zest
  • 1 tbsp. lemon extract

Lemon syrup

  • 1/2 cup lemon juice
  • 1/2 cup sugar
  • 1 tbsp. lemon zest

Lemon glaze

  • 1 cup powdered sugar
  • lemon juice

Instructions

Lemon pound cake

  1. Dissolve baking soda in buttermilk.
  2. Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar and lemon zest, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
  3. Combine flour and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in lemon extract.
  4. Pour batter into a greased and floured Bundt pan or 10-inch tube pan. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

Lemon syrup

  1. Heat sugar, lemon juice and lemon zest until sugar is dissolved.
  2. Strain to remove lemon zest until smooth.
  3. Pour over lemon pound cake until it is soaked. You may not need the entire amount.

Lemon glaze

  1. Combine powdered sugar and lemon juice. Pour over completely cooled cake.

Notes

Recipe adapted from Southern Living

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 75mgSodium: 174mgCarbohydrates: 66gFiber: 1gSugar: 45gProtein: 5g

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Lemon Pound Cake

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