Looking for a sweet and tangy treat?
This Lemon Pound Cake is bursting with fresh lemon flavor, easy to make, and perfect for any occasion.
With a zesty lemon icing on top, it pairs wonderfully with a refreshing glass of strawberry lemonade.
Ingredients
- 1/2 cup butter, room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- Juice of 1/2 lemon
- Zest of 1 lemon
- Butter for greasing the pan
Lemon icing:
- 1/2 cup powdered sugar
- Juice of 1/2 lemon
Instructions
Step 1: In a large bowl, use a hand mixer to beat the room temperature butter and sugar until fluffy.
Step 2: Add the eggs, one at a time, and mix until fully incorporated. Then gradually add the flour and mix until combined.
Step 3: Add the juice of half a lemon and 1 tsp lemon zest. Mix using a spatula until smooth.
Step 4: Scoop the mixture into a butter-greased bundt pan, spread it evenly, and bake at 350°F (180°C) for 30-40 minutes or until golden brown.
Step 5: To make the lemon icing, stir together powdered sugar and the juice of half a lemon until smooth.
Step 6: Once the cake is out of the oven and cooled, pour the lemon icing over the top.
Garnish with lemon zest, lemon slices and rosemary stems.
Lemon Pound Cake
Ingredients
- 1/2 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- Juice of 1/2 lemon
- Zest of 1 lemon
- Butter for greasing the pan
For the lemon icing:
- 1/2 cup powdered sugar
- Juice of 1/2 lemon
Instructions
- In a large bowl, use a hand mixer to beat the room temperature butter and sugar until fluffy.
- Add the eggs, one at a time, and mix until fully incorporated. Then gradually add the flour and mix until combined.
- Add the juice of half a lemon and 1 tsp lemon zest. Mix using a spatula until smooth.
- Scoop the mixture into a butter-greased bundt pan, spread it evenly, and bake at 350°F (180°C) for 30-40 minutes or until golden brown.
- To make the lemon icing, stir together powdered sugar and the juice of half a lemon until smooth.
- Once the cake is out of the oven and cooled, pour the lemon icing over the top. Garnish with lemon zest, lemon slices and rosemary stems.
