Traditional Lemon Pound Cake

You just can’t have a picnic without some dessert, and we’ve decided to go with a classic – pound cake. Tart and lemony, it’s the perfect way to round out a day of fun with friends or family, just make sure to bring enough to share!

  • Serves: 1 Loaf Cake
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes


  • 1 ½ c. All-Purpose Flour
  • ½ c. Unsalted Butter, at room temperature
  • ½ tsp. Salt
  • 2 tbsp. Lemon Juice
  • 2 tbsp. Lemon Zest
  • 1 c. White Sugar
  • ½ c. Buttermilk
  • 1 tsp. Baking Powder
  • 2 Large Eggs, at room temperature
  • 1 c. Powdered Sugar, sifted
  • 1 ½ tbsp. Lemon Juice
  • ½ tsp. Milk


  1. Preheat the oven to 350 degrees, and line a 9 inch loaf pan with parchment paper, making sure to leave some parchment hanging over the sides to allow the cake to be lifted out easily. In the bowl of a mixer, cream together butter and sugar until whipped and fluffy, scraping sides as needed. Lower the speed, then add eggs one at a time, lemon juice, and lemon extract. Raise speed to medium-high and beat until combined.

  2. In a separate bowl, sift together flour, salt, lemon zest, and baking powder. Lower speed again, and slowly add 1/3 of dry ingredients to wet ingredients, followed by half of buttermilk; repeat until buttermilk and dry ingredients are all incorporated, finishing with dry. Pour batter into prepared loaf pan and place in the oven. Bake for about 45 minutes or until cake is golden and toothpick inserted in the center comes out clean. Let cake cool about 10 minutes in pan, then lift out of loaf pan using parchment and transfer to cooling rack to finish.

  3. While cake is cooling, combine powdered sugar, milk, and lemon juice. Mix until no lumps remain and icing is thick and not runny, then pour over cooled cake. Allow icing to set before serving

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