Southern Lemon Pound Cake
This is a must-try, easy, moist southern lemon pound cake made from scratch. A deliciously sweet treat!
Servings 8 servings
Ingredients
Cake
- 3 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 2 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 4 tbsp lemon juice
- zest from 2 large lemons
- 1 tbsp vanilla extract
Glaze
- 1 1/2 cup powdered sugar
- 3-4 tbsp lemon juice
Instructions
- Preheat the oven to 325 degrees.
- Generously grease and flour a bundt pan.
- Combine the flour, baking powder, salt and set aside.3 cups all purpose flour, 1/4 tsp salt, 1 tsp baking powder
- Cream together the softened butter, sugar, eggs, buttermilk, sour cream, lemon juice, lemon zest and vanilla extract.1 cup unsalted butter, 2 1/4 cups granulated sugar, 3 large eggs, 1/2 cup sour cream, 1/2 cup buttermilk, 4 tbsp lemon juice, zest from 2 large lemons, 1 tbsp vanilla extract
- Slowly fold in the flour mixture.
- Pour the batter into the prepared bundt pan.
- Bake for 1 hour 10 minutes, or until completely done.
- While the lemon pound cake is baking, combine the ingredients for the glaze.1 1/2 cup powdered sugar, 3-4 tbsp lemon juice
- Once the cake is done baking, move from oven and let cool a few minutes.
- Gently turn the bundt pan upside down to carefully remove the cake from the pan. Set aside.
- Drizzle the glaze over the cake while it's still warm.
- Let sit until cool.
- Serve & enjoy!