Lemon Pound Cake Is the Perfect Dessert to Make This Weekend
Enjoy it for breakfast, dessert, or as a snack.
By Ree Drummond
Jump to recipe
Yields:
16 serving(s)
Prep Time:
35 mins
Total Time:
2 hrs
Don't be shy with the glaze! Drizzle on however much you like.
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Ingredients
For the Cake:
- Cooking spray
- 3 sticks salted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1/4 tsp. salt
- 3 cups all-purpose flour
- 1 cup lemon-lime soda
- 3 Tbsp. grated lemon zest (from 2 to 3 lemons)
For the Glaze:
- 2 Tbsp. grated lemon zest (from about 2 lemons)
- 2 cups powdered sugar, sifted
- 2 Tbsp. fresh lemon juice, plus more if needed
- 1/4 tsp. salt
- 1 Tbsp. water
Directions
- Step 1For the cake: Preheat the oven to 325˚. Thoroughly coat a 10-cup Bundt pan with cooking spray. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing after each addition. With the mixer on medium-low speed, add the salt, then mix in the flour 1 cup at a time, mixing after each addition. With the mixer on low speed, mix in the soda and then the lemon zest. Scrape down the sides of the bowl and mix again.
- Step 2Add large spoonfuls of batter to the Bundt pan until the pan is filled, then smooth the top. Bake until a toothpick inserted into the cake comes out clean, 70 to 75 minutes. Let cool on a rack for 15 minutes, then carefully turn out the cake onto the rack and let cool completely.
- Step 3For the glaze: Spread out the lemon zest on a plate and air-dry for about 30 minutes. Combine the powdered sugar, dried lemon zest, lemon juice, salt and water in a medium bowl. Gently whisk until thick but pourable, thinning with a little more lemon juice if needed. Put the cake on a cake stand or platter and use a large spoon to drizzle the glaze all over the cake. Let it set, about 30 minutes.
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