Irresistible Lemon Pound Cake Recipe with Homemade Lemon Glaze

Ingredients

• 3.5 cups all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking soda
• 2.5 cups white sugar
• 1.5 cups unsalted butter, softened
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon lemon extract
• 2 cups confectioners' sugar
• 0.25 cup lemon juice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon lemon zest

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a fluted tube pan (like a Bundt pan) by greasing and flouring it. Then, gather all your ingredients for the recipe.
2. For the cake: In a mixing bowl, sift together the flour, salt, and baking soda.
3. In a separate bowl, cream together the sugar and butter with an electric mixer for approximately 10 minutes until light and fluffy. Add the eggs one at a time, ensuring each is well incorporated. Gradually add the flour mixture in three parts, alternating with the buttermilk, mixing well after each addition and ending with the flour. Stir in the lemon extract. Pour the cake batter into the prepared Bundt pan.
4. Place the pan in the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake for 60 to 75 minutes, or until a toothpick inserted into the center comes out clean.
5. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Gently tap the pan a few times, then carefully shake it to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack. Place the rack and cake over parchment paper to catch any drips from the glaze.
6. To prepare the glaze: In a bowl, combine the confectioner's sugar, lemon juice, melted butter, and lemon zest. Beat with an electric mixer until the glaze is smooth and well combined.
7. Pour about half of the glaze evenly over the warm cake. Allow the glaze to set for about 20 minutes, then pour the remaining glaze over the top.
8. Serve and enjoy this delicious lemon pound cake!

Nutrition

• Calories: 540 kcal
• Fat Content: 23 g
• Fiber Content: 1 g
• Sodium Content: 157 mg
• Protein Content: 6 g
• Cholesterol Content: 111 mg
• Carbohydrate Content: 79 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g