Okay everyone, get ready for this recipe because it is aMaZinG!!! I (no joke) made this lemon pound cake 4x in two weeks! Crazy I know, but the problem was that it kept disappearing and we just couldn’t bare the thought of it being gone! Then we had family over for dinner and couldn’t bare the thought of not sharing this incredible recipe with them as well! Even now I’m trying to contain myself from making it yet again!
It is in all seriousness, a very easy cake to make, and if there’s only two of you in your household, it may just last you for…three days-if you’re lucky! We are not very luck around here. 😉
This really is the perfect summer dessert, not only in looks, but in flavor as well! I found myself reaching for this pound cake over chocolate on more than one occasion. If you love lemon, you’re going to love this cake!
Let me know how you like this lemon pound cake in the comments section below! What are your favorite desserts during summertime?
- 1 cup butter, softened (I use salted, but unsalted will also work)
- 2 cups white sugar
- 3 eggs
- 1/2 cup buttermilk or plain kefir*
- 1/2 cup sour cream or plain kefir*
- 4 tablespoons lemon juice
- 2 tablespoons lemon zest (or the zest of 2 lemons) (optional)
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- extra lemon zest for garnish (optional)
- 1/4 cup butter, softened (I used salted, but unsalted should also work fine-just add a dash of salt to the glaze if using unsalted butter)
- 1 1/2 cups powdered sugar**
- 3 tablespoons lemon juice
- Preheat oven to 300 degrees.
- Cream butter and sugar, add in eggs and beat, then add in lemon juice, lemon zest (if using), and vanilla, and beat.
- Add in flour, baking powder, salt, buttermilk or kefir, and sour cream or kefir, and mix just until well combined.
- Pour into well greased and floured bundt pan.
- Bake for 60-75 minutes until toothpick comes out clean. Allow to cool 5 minutes in the pan and then turn over onto a large plate.
- Use half of the glaze on the cake while it is still warm, and save the remaining half for once the cake has cooled completely, then drizzle over cake.
- To make the glaze, combine all ingredients and mix well.
- *Plain kefir can be used to replace both the buttermilk and the sour cream in this recipe. I do this all the time (because kefir is generally what I have on hand) and will just use 1 cup of plain kefir in place of the 1/2 cup of buttermilk and the 1/2 cup of sour cream.
- **To thicken the glaze you can add an additional 1 to 1 1/2 tablespoons of powdered sugar to the lemon glaze. This helps if you'd like your glaze to be a little thicker like in the pictures above-but it does make it a little more like a light frosting instead of a glaze.