Lemon Butter Pound Cake
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.
Servings: 12 -16
Calories: 462kcal
Ingredients
- 2 cups sugar
- 1 cup unsalted butter softened
- 3 cups flour
- 4 eggs
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup buttermilk*
- 2 tbsp grated lemon zest
- 1 tbsp lemon juice
GLAZE
- 1 1/4 cups confectioner's sugar
- 1 tbsp lemon juice
- 1-3 tbsp light cream/half and half/whole milk
Instructions
- 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 3/4 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
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 71g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 98mg | Sodium: 190mg | Potassium: 100mg | Fiber: 1g | Sugar: 46g | Vitamin A: 589IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg