What pairs well with warm summer sunshine? A slice of fresh baked lemon pound cake of course! This is the ultimate dessert for lemon lovers and it smells almost as delicious as it tastes. Be sure to douse the cake with lemon syrup and drizzle with a tart lemon glaze to further enhance and accentuate this amazing production. Enjoy a pop of lemony flavor with with each bite!

Ingredients (Lemon Pound Cake)

Cake

  • 3 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk 
  • 3 tbsp grated lemon zest
  • 3 tbsp fresh lemon juice
  • 2 sticks  unsalted butter, softened
  • 2-1/4 cups granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract

Syrup

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 2-3 tablespoons fresh lemon juice

Glaze

  • 1 cup confectioners sugar
  • 1-2 tablespoons fresh lemon juice

Method

Prep Time: 25 min

Cook Time: 65-70 min

Serves 12-15

  1. Preheat the oven to 325 degrees Farenheit. In a medium bowl, whisk together the flour, baking soda and salt.
  2. In another bowl, whisk together the buttermilk,  lemon juice, and lemon zest. Then, cream cream the butter and sugar, in another bowl,  on medium speed until light. Add in the eggs one at a time, beating well. Finally, add the vanilla.
  3. With the mixer on low speed, stir in the flour and buttermilk mixtures, alternating until all has been added in.
  4.  Grease a 10-inch Bundt pan with nonstick cooking spray or melted butter. Spread the batter into the prepared pan and bake for 65 to 75 minutes, or until the cake is golden and a tester comes out clean.
  5. Cool the cake for ten minutes and then flip onto a serving dish
  6. Meanwhile, make the syrup, and bring the mixture to a boil. Then brush the syrup all over the cake to allow for a moist texture.
  7. In a bowl, whisk together the confectioners’ sugar and lemon juice. Then drizzle the glaze over the cake.
  8. Serve and enjoy!