If you are a fan of lemon desserts, this lemon pound cake will check all the boxes. This recipe has that intense lemon flavour, unlike many other recipes that are just not lemony enough. The light, moist, crumbly cake is brought over the top with the delicious lemon butter icing.
Preheat your oven to 325°F, and grease and line a 9×5 loaf pan with parchment paper. Sift the dry ingredients into a small bowl.
In a separate bowl, whisk together the eggs, oil and sugar until fluffy.
Whisk in the vanilla extract, and lemon juice and zest.
Mix in half of the dry ingredients, and the buttermilk. Lastly, fold in the remaining dry ingredients until incorporated.
Pour into the loaf pan, and bake for 55-60 minutes until golden brown, and a toothpick inserted into the center comes out with wet crumbs.
Cool in the pan.
Cream together the butter and sugar until light. Whisk in the lemon juice, salt, and milk until smooth.
Pour the glaze over warm pound cake. Allow the glaze to set before removing from the pan and cutting into thick slices.
Enjoy!
- 2 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup canola oil
- 2 cups granulated sugar
- 3 large eggs
- 2 large lemons, juiced and zested
- 1 tsp pure vanilla extract
- 1 cup full-fat buttermilk
- 2 tbsp softened unsalted butter
- 3/4 cup powdered sugar
- 2 tbsp fresh lemon juice
- 2 tbsp full-fat milk
- 1/4 tsp salt
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Preheat your oven to 325°F, and grease and line a 9×5 loaf pan with parchment paper.
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Sift the dry ingredients into a small bowl.
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In a separate bowl, whisk together the eggs, oil and sugar until fluffy.
-
Whisk in the vanilla extract, and lemon juice and zest.
-
Mix in half of the dry ingredients, and the buttermilk.
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Fold in the remaining dry ingredients until incorporated.
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Pour into the loaf pan.
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Bake for 55-60 minutes until golden brown, and a toothpick inserted into the center comes out with wet crumbs.
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Cool in the pan.
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Cream together the butter and sugar until light.
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Whisk in the lemon juice, salt, and milk until smooth.
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Pour the glaze over warm pound cake.
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Allow the glaze to set before removing from the pan.
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Cut into thick slices.
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Enjoy!
Victoria says
Love this recipe! Is there any chance you could write it in grams somewhere? On here or maybe email it? I can’t wait to try it 😀😀
Rajin says
Here’s the recipe in grams.
Cake:
308g cups all-purpose flour
3g salt
12g baking powder
108g canola oil
400g granulated sugar
3 large eggs
2 large lemons, juiced and zested
5g pure vanilla extract
260g full-fat buttermilk
Icing:
30g softened unsalted butter
100g cup powdered sugar
30g fresh lemon juice
30g full-fat milk
1g salt