Name: Lemon Pound Cake with Lemon Frosting
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; Zest of 2 lemons; 1 tsp vanilla extract; 3 cups all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk, room temperature; ¼ cup fresh lemon juice; ½ cup (1 stick) unsalted butter, softened; 2½–3 cups powdered sugar (adjust to desired thickness); 2–3 tbsp fresh lemon juice; 1 tsp lemon zest; Pinch of salt; Optional: 1–2 tbsp heavy cream or milk (for smoother texture) For the Cake: 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; Zest of 2 lemons; 1 tsp vanilla extract; 3 cups all-purpose flour; ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk, room temperature; ¼ cup fresh lemon juice; ½ cup (1 stick) unsalted butter, softened; 2½–3 cups powdered sugar (adjust to desired thickness); 2–3 tbsp fresh lemon juice

Description

This lemon pound cake with lemon frosting is a moist, buttery treat bursting with fresh citrus flavor. Baked to golden perfection and topped with a creamy lemon glaze, it’s perfect for brunch, afternoon tea, or a refreshing dessert.

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
Zest of 2 lemons
1 tsp vanilla extract
3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk, room temperature
1/4 cup fresh lemon juice

For the Lemon Frosting:

1/2 cup (1 stick) unsalted butter, softened
2 1/2-3 cups powdered sugar (adjust to desired thickness)
2-3 tbsp fresh lemon juice
1 tsp lemon zest
Pinch of salt
Optional: 1-2 tbsp heavy cream or milk (for smoother texture)

For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- Zest of 2 lemons
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk, room temperature
- 1/4 cup fresh lemon juice
For the Lemon Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 1/2-3 cups powdered sugar (adjust to desired thickness)
- 2-3 tbsp fresh lemon juice
- 1 tsp lemon zest
- Pinch of salt
- Optional: 1-2 tbsp heavy cream or milk (for smoother texture)

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Instructions

Preheat & Prepare: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
Cream Butter & Sugar: Beat the butter and sugar together until light and fluffy (about 4–5 minutes).
Add Eggs & Flavorings: Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Mix the Batter: Alternate adding dry ingredients with buttermilk and lemon juice to the butter mixture, beginning and ending with flour. Mix just until combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean.
Cool: Let the cake cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely.

To Make the Frosting:

Beat butter until creamy.
Gradually add powdered sugar, mixing well.
Add lemon juice, zest, salt, and optional cream. Beat until light and fluffy.
Frost the cooled cake and garnish as desired.

Notes

Use room-temperature ingredients for best mixing.
For extra flair, top with candied lemon slices or fresh berries.
Add ½ tsp almond extract to the frosting for an aromatic twist.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American