lemon pound cake | Recipe Cart | Recipe Cart

Ingredients

• 1 cup (225 grams or 8 ounces) unsalted butter, at room temperature
• 2 1/2 cups (500 grams) sugar
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups (390 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon (5 grams) kosher salt
• 3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
• 3/4 cup (175 ml) buttermilk, at room temperature
• 1 teaspoon (5 ml) vanilla extract
• 2 cups (240 grams) powdered sugar, sifted if lumpy