Moist Lemon Pound Cake Recipe
Super moist and tender homemade lemon pound cake with a zesty lemon buttermilk glaze. So easy to make and is a family favorite.
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Cooking tools:
- Stand mixer
- Kitchen scale
- Sifter
- Hand mixer
- Loaf pan
- Bundt pan
- Cake pan
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Plastic wrap
- Freezer
- Pan
Ingredients
- 4 ounces unsalted butter (softened but not melted)
- 8 ounces granulated sugar
- 4 large eggs (room temperature)
- 8 ounces cake flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 ounces buttermilk (room temperature)
- 1 teaspoon lemon extract
- 2 Tablespoons lemon zest
- 6 ounces powdered sugar (sifted)
- 2 ounces fresh lemon juice
- 2 Tablespoons buttermilk powder
- 1 Tablespoon unsalted butter (very soft but not melted)
- 1/8 teaspoon salt
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