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Lemon Bundt Pound Cake with lemon icing
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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
Keyword lemon pound cake, lemon pound cake recipe, sour cream lemon pound cake
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 1/2 cups (3 sticks) unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 7 large eggs separated, room temperature
  • 3/4 teaspoon cream of tartar
  • 1/4 cup lemon juice
  • 1/2 cup buttermilk (or sour cream)
  • 2 teaspoons pure lemon oil
  • Zest of one large lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3 1/2 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