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Ingredients
| unsalted butter: 12 oz (room temperature) |
| granulated sugar: 3 cups |
| eggs: 5 |
| cake flour: 3 1/3 cups |
| baking powder: 1/2 tsp |
| lemon zest: 1 Tbl |
| buttermilk: 1 cup (room temperature) |
| lemon juice: 1/4 cup |
| powdered sugar |
| lemon juice |
Lemon Pound Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
2 serving(s)
Tags
- Cream butter and sugar.
- Add eggs one at a time mixing well after each addition.
- Sift flour and baking powder together.
- Mix buttermilk and lemon juice together.
- Alternately add dry ingredients and wet ingredients to butter/sugar mixture.
- Add lemon zest and mix until just smooth.
- Spray and flour 2 small bundt pans.
- Bake at 350.
- cool, dismount, wrap in plastic and refrigerate overnight.
- Ice with glaze before serving.
- Note baking time will vary depending on size of pans.
- Cake is done when a tester comes out clean.