Print

Lemon Pound Cake

This Best Ever Lemon Pound Cake is one of my favorite spring recipes. Slightly sweet pound cake with a thick drizzle of lemon icing, this cake is perfect for a spring birthday or Easter celebration.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 428 kcal
Author ©Emily Grace | Grace and Good Eats

Ingredients

For the Cake:

  • 1 cup butter (2 sticks)
  • 2 cups flour
  • 2 cups sugar
  • 6 eggs
  • 1 tbsp vanilla extract (or lemon)

For the Glaze:

  • 1 1/3 cup powdered sugar
  • 2 tbsp milk
  • 1 tbsp lemon juice

Instructions

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar with a electric mixer.
  3. Add in all remaining ingredients and beat on medium-low for 10 minutes, scraping the sides of the bowl as needed (about 2 times).
  4. Pour the lemon cake batter in a greased and floured bundt pan.
  5. Bake for one hour or until toothpick inserted in center of the pound cake comes out clean.
  6. For the glaze: combine all ingredients and mix well. Pour the glaze over the lemon bundt cake and top with grated lemon zest.
Nutrition Facts
Lemon Pound Cake
Amount Per Serving (1 slice)
Calories 428 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 122mg 41%
Sodium 168mg 7%
Potassium 60mg 2%
Total Carbohydrates 63g 21%
Dietary Fiber 0g 0%
Sugars 46g
Protein 5g 10%
Vitamin A 11.8%
Vitamin C 0.6%
Calcium 2.3%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.