Lemon Pound Cake
Total Time
1 Hour 25 Minutes, plus about 1 hour cooling time
Prep Time
25 Minutes
Cook Time
1 Hour
Rating
4.77 out of 5 stars
(1007)
Ingredients
~16 servings
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (low-fat is fine)
- 2 tablespoons (packed) grated lemon zest
- 2 tablespoons fresh lemon juice
- 2 sticks (1 cup) unsalted butter, softened
- 2¼ cups granulated sugar
- 3 large eggs
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
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Preparation
Chef’s notes
If you’d like to make your own buttermilk, check out the easy method here.
You'll need 4 to 5 large lemons for the entire recipe.
Make-Ahead/Freezer-Friendly Instructions:
The cakes can be made up to 1 day ahead of time and stored in a cake dome or airtight container at room temperature. They can also be frozen (without the final glaze) for up to 3 months. After they are completely cooled, double-wrap securely with aluminum foil or plastic freezer wrap, or place them in a heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the syrup before the cake is frozen and add the glaze after the cake is thawed.)