This lemon pound cake recipe is the perfect dessert to welcome spring and summer! It is the Best Lemon Pound Cake made completely from scratch.
When called upon to create a lemon pound cake, I knew it needed to be made from scratch and moist. Have you ever had a dry pound cake? It simply isn’t worth the calories. But this is the Best Lemon Pound Cake from Scratch recipe you can make!
In order to create a wonderful lemon pound cake, I had to consult a southern grandma. Nobody makes pound cake better than them! So, it was Mama Joan to the rescue with her tried and true lemon pound cake recipe. How kind of her to share it with us all! This recipe is well over 50 years old and won’t disappoint.
Let’s start with some general pound cake tips! All of your ingredients behave best when room temperature. Let your butter and eggs sit on the counter a couple of hours before you begin baking. Butter your Bundt pan really well. I mean, REALLY well. The crevices make it prone to sticking, and don’t overcook it. Even once it’s out of the oven, it will continue to cook in the pan as it cools. Overcooking is a mistake many new bakers make, and it causes tough cakes and hard cookies.
Lemon Pound Cake Recipe
- 3 sticks butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 3 1/2 cups all purpose flour
- 1/2 tsp salt
- 1 cup buttermilk*
- 1 tbsp lemon extract
- 1/2 tsp baking soda dissolved in 1 tbsp hot water
*If you don’t have buttermilk, then do this: Take 1 cup of milk and add 2 tsp white vinegar. Wait for five minutes. This makes a great buttermilk substitute.
Preheat oven to 325 degrees. Butter your Bundt pan and set to the side. Cream your butter and sugar together until fluffy. Add in your eggs, one a time, beating after each addition.
Mix your lemon extract and dissolved baking soda into your buttermilk. Alternate adding your flour and your buttermilk mixture, to your batter, a little at a time until it is all incorporated in.
Evenly pour your batter into your Bundt pan. Bake for 67 minutes. Once it’s done baking, allow to cool in the pan on a wire rack for 15 minutes before flipping it onto a cake plate. While it’s cooling, make the lemon glaze.
- 1 cup powdered sugar
- 2 tbsp lemon juice (about half a lemon)
Pour your powdered sugar in a bowl. Add your lemon juice and stir until smooth. It should be thick enough to slowly drizzle over your cake. If it is watery, then it is too thin. Add some extra powdered sugar.
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