Go Back
+ servings
Lemon Bundt Pound Cake with lemon icing
Print

Lemon Pound Cake

Remember those cakes your grandmother used to bake? This one is exactly that. An old-fashioned lemon pound cake, straight from my farm kitchen to yours.
Course Dessert
Cuisine American, Southern
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 605kcal

Ingredients

Lemon Pound Cake

  • 1 ½ cups (3 sticks) unsalted butter, softened
  • 2 ¼ cups granulated sugar
  • 7 large eggs separated, room temperature
  • ¾ teaspoon cream of tartar
  • ¼ cup lemon juice
  • ½ cup buttermilk (or sour cream)
  • 2 teaspoons pure lemon oil
  • Zest of one large lemon
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 3 ½ cups all-purpose flour or cake flour

Lemon Icing

  • 2 cups powdered sugar
  • 2 tablespoons lemon juice
  • 1-2 tablespoons whole milk

Instructions

Lemon Pound Cake

  • Brush vegetable shortening with a pastry brush into a 12-cup Bundt cake pan. Flour the pan and tap out excess flour. Set aside.
  • Separate the eggs, carefully. Do not get any egg yolk into the egg whites or they will not whip. Whip the egg whites with the cream of tartar in a clean, grease free bowl. Whip until you have a fairly stiff peak. Set aside.
  • In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy. Add the sugar gradually, beating thoroughly. Scrape the sides and bottom of the bowl with a rubber spatula occasionally.
  • Add the egg yolks, one at a time. Scrape the bowl again. Add the lemon juice, lemon zest, buttermilk and lemon oil. Combine.
  • Sift the flour, salt, and baking soda into a bowl. Gently add the dry mixture to the cake batter. Scrape the bowl again, mixing everything thoroughly. You want the cake batter to be smooth.
  • Gently fold the whipped egg whites into the cake batter.
  • Bake in a preheated 325 degree oven for about 1 hour 10 minutes. Or until a toothpick when inserted comes out clean.
  • Remove the cake from the oven and let cool for 10 minutes in the pan. Remove the cake from the pan and let it cool completely on a baking rack. Once cooled, then drizzle with lemon icing.

Lemon Icing

  • Whisk together the powdered sugar, lemon juice and milk. Add more milk if you want a thinner icing)

Notes

Sour Cream Lemon Pound Cake
Often times I use half cake flour and half all-purpose flour. I sift the flours together into a bowl and then add that into my mixing bowl of cake batter.
Why I use unsalted butter in baking recipes:
This helps you control the amount of salt within your baking recipes. Especially because you don't know exactly how much salt each brand adds to their butter.

Nutrition

Calories: 605kcal | Carbohydrates: 87g | Protein: 8g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 158mg | Sodium: 394mg | Potassium: 131mg | Fiber: 1g | Sugar: 58g | Vitamin A: 865IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2.2mg