Lemon Pound Cake makes a delicious dessert for lemon lovers! Made with lemon juice, lemon zest, and topped with a lemon buttermilk glaze, this lemon pound cake recipe is a treasure!
Preheat oven to 325 degrees. Prepare bundt or tube pan by coating with shortening or butter and flouring light. Set aside.
Let the butter, cream cheese, and eggs come to room temperature. Cream together the butter, cream cheese and sugar until fluffy. Add eggs one at a time. Add lemon juice and zest and combine well. Add flour and salt and vanilla. Mix until just well-combined but do not over mix. Pour the cake batter into the prepared bundt or tube pan.
Bake until golden brown and skewer inserted into the cake comes out clean, about 1 hour and 15 - 30 minutes. When cake is done, cool for 10 minutes in the pan. Then carefully turn the cake out onto a wire rack to finish cooling completely.
For the Lemon Buttermilk Glaze
As the cake is cooling, whisk together ingredients confectioner's sugar, lemon juice, lemon zest, and buttermilk to make the glaze. Allow to sit until cake has fully cooled, then drizzle over top of lemon pound cake.
Notes
Make Ahead and Storage Instructions:Make Ahead - Store it under a cake dome on the countertop for up to three days. Freezer - Bake the cake as directed and allow to completely cool per recipe instructions. Do not glaze if planning to immediately freeze it. After cake is cooled, wrap it well and place in airtight container to freeze for up to 3 months.