• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Close the Cooks

"Simple to Sophisticated"

  • Recipes
    • Cuisines
      • British
      • Chinese
      • French
      • Indian
      • Italian
    • Diets
      • Dairy-Free
      • Egg-Free
      • Gluten-Free
      • Vegan
      • Vegetarian
  • Bread
  • Breakfast
  • Drinks
  • Desserts
  • Entrees
  • Guides
    • Espresso
    • Ghee
    • Kombucha
    • Yogurt
  • Show Search
Hide Search

Sweet, Tangy Lemon Pound Cake

Jump to Recipe

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!

Print
Sweet, Tangy Lemon Pound Cake
Prep Time:
15 mins
Cook Time:
1 hr
Total Time:
1 hr 15 mins
 
Course: Dessert
Servings: 12
Ingredients:
Cake:
  • 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
Icing:
  • 2 tbsp softened unsalted butter
  • 3/4 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp full-fat milk
  • 1/4 tsp salt
Instructions:
  1. Preheat your oven to 325°F, and grease and line a 9×5 loaf pan with parchment paper.

  2. Sift the dry ingredients into a small bowl.

  3. In a separate bowl, whisk together the eggs, oil and sugar until fluffy.

  4. Whisk in the vanilla extract, and lemon juice and zest.

  5. Mix in half of the dry ingredients, and the buttermilk.

  6. Fold in the remaining dry ingredients until incorporated.

  7. Pour into the loaf pan.

  8. Bake for 55-60 minutes until golden brown, and a toothpick inserted into the center comes out with wet crumbs.

  9. Cool in the pan.

  10. Cream together the butter and sugar until light.

  11. Whisk in the lemon juice, salt, and milk until smooth.

  12. Pour the glaze over warm pound cake.

  13. Allow the glaze to set before removing from the pan.

  14. Cut into thick slices.

  15. Enjoy!

Filed Under: Desserts, Vegetarian Tagged With: Cakes, Desserts, Snacks

Reader Interactions

Comments

  1. Victoria says

    May 5, 2020 at 4:19 am

    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

      May 10, 2020 at 6:21 pm

      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

Primary Sidebar

About

Welcome to Close the Cooks, my name is Rajin. Food blogger, aspiring chef, high school student, and soccer player. See more…

Follow Close the Cooks

  • Instagram

Contact © 2022 Close the Cooks. All rights reserved. Privacy Policy