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Dessert for 16

Lemon Pound Cake

Bright lemon pound cake combines buttermilk and zest, then finishes with a simple lemon glaze.

$0.26per serving $
85 minstart to table
16servings

AmericanVegetarianBudgetDesserts

Ingredients

  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp fresh lemon juice
  • 1 cup unsalted butter
  • 2 1/4 cups granulated sugar
  • 3 large eggs
  • 2 tbsp water
  • 2 tbsp granulated sugar
  • 2 tsp fresh lemon juice
  • 1 cup confectioners' sugar
  • 2 tbsp fresh lemon juice

Steps

  1. Heat the oven to 325 F and grease a ten-inch tube pan with cooking oil.
  2. Whisk flour, baking soda, and salt in a medium bowl.
  3. Beat butter and two and one-quarter cups sugar in a large bowl until fluffy.
  4. Beat in the eggs one at a time, then beat in lemon zest and two tablespoons lemon juice.
  5. Add the dry mixture and buttermilk alternately, mixing just until smooth.
  6. Pour the batter into the pan and bake for 65 to 70 minutes, until a tester comes out clean.
  7. Stir confectioners’ sugar with two teaspoons lemon juice, then drizzle the glaze over the cooled cake.

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