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  • Writer's pictureDebra

Lemon Pound Cake

Updated: Feb 8, 2023

Lemon Pound cake is tart but delicious. If you love lemons this is the right dessert for you. When someone gives you a lemon make a lemon pound cake not lemonade. Drizzled with a lemon glaze will have your taste buds dancing. This recipe will not disappoint. You can definitely add blueberries to this recipe for Blueberry Lemon Pound cake. Try the lemon cooler cookie if you are a lemon lover

I love lemon pound cake because it's not too sweet and it has just the right amount of tartness from the lemon. This cake is great has a breakfast snack with a hot cup of coffee, served at a luncheon with friends, or after Sunday dinner dessert. You could switch it up and make lemon cupcakes because the batter is so light and fluffy.

Did You Know!

It is believe that the origin of pound cake lie in Northern Europe bake in the 18th century. The pound cake weighed four pounds. That is because each ingredient measure in one pound each- butter, flour, sugar, eggs

Frequently Asked Questions

How long will pound cake last in the fridge?

Pound cake will last at least seven days in the fridge. I prefer my cake at room temperature.

How long can Lemon pound cake sit out?

Pound cake is typically good at room temperature for 3-4 days.

Can I freeze a pound cake?

Yes you can freeze pound cake. Always use an airtight container. You can wrap the cake in plastic wrap and aluminum foil and freezer zip lock bag.

Ingredients Lemon Pound Cake

Let's Cook!

Lemons Buttermilk - zest your lemon with a zester and using a lemon squeezer, squeeze your juice and set it to the side. Combine with the buttermilk

Sugar eggs & butter In an electric mixer bowl or hand-held mixer, add the sugar, egg, and butter and blend well for about 3-4 minutes. You can whisk by hand. Make sure the butter is softened.

Flour Baking Soda Salt- Whisk the flour, baking soda, and salt well.

Batter- change the mixer to low speed, and add the flour mixture in batches. Add in the buttermilk mixture. Pour the mixture into a loaf pan and bake. Once it is cool, drizzle with lemon glaze.

Step 1 Preheat the oven to 350° F. Spray the loaf pan with nonstick cooking spray. Line the loaf pan with parchment paper, and spray the parchment paper with nonstick cooking spray. In a mixing bowl whisk the flour, baking soda, and salt.

Step 2 In another mixing bowl, whisk the buttermilk, lemon juice, and eggs.

Mix together the sugar, lemon zest, and softened butter. Add in the buttermilk mixture, Finally, add in the dry ingredients. Blend well.

Pour the batter in loaf pan and smooth evenly with a spatula.

Step 3 Bake for 50- 60 minutes or until golden and the toothpick tester comes out clean.

Allow the cakes to cool. Add glaze and serve.

Bon Appetit, ENJOY!

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1 Comment

Erik James
Erik James
Oct 24, 2022

God that looks good

Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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