Description

This exquisite lemon pound cake features a rich, velvety crumb perfected by the addition of tangy buttermilk and a meticulous creaming process. Topped with a bright citrus glaze that soaks deep into the cake, it is a timeless Southern classic that brings a burst of sunshine to any dessert table.

Ingredients

1 ½ cups unsalted butter, softened
2 ½ cups white sugar
4 large eggs, room temperature
1 cup buttermilk
1 teaspoon lemon extract
3 ½ cups all-purpose flour, sifted
½ teaspoon salt
½ teaspoon baking soda
2 cups confectioners’ sugar
¼ cup fresh lemon juice
2 tablespoons unsalted butter, softened (for glaze)
1 tablespoon lemon zest

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease and flour a fluted tube pan.
In a medium bowl, sift together the all-purpose flour, salt, and baking soda to remove lumps and aerate the mixture.
In a large bowl, beat the 1 ½ cups softened butter and white sugar with an electric mixer for exactly 10 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition to ensure a stable emulsion.
Reduce mixer speed to low and add the flour mixture in three batches, alternating with the buttermilk; begin and end with the flour, then gently stir in the lemon extract.
Pour the batter into the prepared pan and place it in the oven, immediately reducing the temperature to 325°F (165°C).
Bake for 60 to 75 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack over parchment paper.
Whisk together the confectioners’ sugar, lemon juice, 2 tablespoons softened butter, and lemon zest; pour half over the warm cake and the remaining half after 20 minutes.

Notes

To ensure the most delicate texture, always sift your flour even if the package says it is pre-sifted, as this prevents dense pockets in the crumb. If your kitchen is particularly cool, you can warm your eggs in a bowl of lukewarm water for five minutes to ensure they reach room temperature quickly and don’t break the butter emulsion.

Prep Time: 20 mins
Cook Time: 1 hour 10 mins
Category: Dessert
Method: Baking
Cuisine: Southern American