Lemon Pound Cake is a classic Southern dessert that's as delicious as it is easy to make. All you need are a few simple ingredients and you can have a moist and flavorful cake that will have everyone asking for seconds. Whether you're a beginner or a seasoned baker, this recipe is sure to be a hit.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons grated lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Add in lemon juice and lemon zest.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add in buttermilk and mix until just combined.
- Pour batter into prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
People Also Ask
How do you store lemon pound cake?
Lemon pound cake is best stored at room temperature, covered tightly with plastic wrap or aluminum foil. If you have leftovers, store them in an airtight container for up to 4 days.
Can I make this cake ahead of time?
Yes, you can make the lemon pound cake up to 2 days ahead of time. Keep it covered at room temperature until ready to serve.
Can I freeze this cake?
Yes, you can freeze the lemon pound cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
