This yummy and rich lemon pound cake is made from scratch, but it’s very easy! Perfect for a holiday alternative Thanksgiving dessert for those not fond of pumpkin.
I’m a huge lover of anything lemon flavored. I bought a bag of lemons last week because an entire bag was cheaper than the 3-4 loose I usually buy, so I was looking for a way to use them.
First I thought I’d make some lemon squares since I had all the required ingredients on hand, but then my thoughts turned to cake and I went searching for a recipe. I ended up over at a famous butter manufacturer’s site and found the original recipe. It didn’t look like it would have a strong lemon flavor, so I made a few adjustments to the recipe.
Even with additional lemon zest, the flavor still doesn’t kick you in the butt, however, it’s very pleasant and if you let the cake sit for a day, then the flavor is more intense.
One commenter said that she makes this cake exactly, but also adds a package of unsweetened lemon Kool-Aid to the cake to flavor it more. I haven’t tried that, but it sounds like a good addition so keep it in mind if you make this cake.
Even though this is an old-fashioned cake made by the creaming method, it’s very easy to make. I strongly suggest the use of a good, sturdy stand mixer because the batter, like any pound cake, is pretty thick. A hand mixer may not be up to the task.
With the creaming method, you add the dry ingredients alternately with the wet ingredients. You always begin and end with the dry ingredients. What I do is cut this into thirds–I begin with 1/3 of the flour, followed by 1/3 of the liquid, followed by 1/3 of the flour.
Since this is so easy to make, you could consider it as a Thanksgiving or any holiday dessert for those not fond of pumpkin or for those who want seconds on dessert but more variety!
- 2 cups sugar
- 1 cup unsalted butter, softened
- 3 cups flour
- 4 eggs
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup buttermilk*
- 2 tbs grated lemon zest
- 1 tbs lemon juice
- 1¼ cups confectioner's sugar
- 1 tbs lemon juice
- 1-3 tbs light cream/half and half/whole milk
- Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan--baking spray is recommended for it's ease of use.
- Batter is thick, so a good-quality stand mixer is recommended.
- *2 tsp lemon juice + enough milk to make ¾ cup may be substituted for the buttermilk.
- Mix the flour, baking soda, baking powder and salt in a small bowl and mix well to blend.
- Cream butter and sugar until light and creamy.
- Add eggs, one at a time, until well blended.
- Add the flour alternately with the buttermilk, beating well after each addition and ending with a flour addition.
- Mix in the lemon zest and lemon juice.
- Spoon into prepared pan and run a knife through the batter to release any trapped air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then invert onto a plate to cool completely.
- Mix glaze ingredients in a small bowl, adding only enough cream/milk to get a consistency that is thick, but will drizzle.
- When cake is cool, drizzle with glaze