Lemon Pound Cake

• servings: 12 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

Ingredients

1 cup room temperature salted butter (plus more for greasing) ($1.98)

1 ½ cups all-purpose flour (plus more for dusting)* ($0.27)

1/2 tsp baking powder ($0.03)

1/4 tsp baking soda ($0.01)

1/4 tsp salt ($0.01)

1 cup granulated sugar ($0.96)

4 large eggs, beaten ($2.92)

1/4 cup buttermilk** ($0.13)

3 lemons, juiced and zested, divided*** ($1.74)

1 cup powdered sugar ($0.30)

Directions

Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8.5x4.5-inch (1.5 qt) loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.

Mix the flour, baking powder, baking soda, and salt in a medium bowl.

Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.

Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.

Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.

Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.

To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.

Drizzle the glaze on the cooled pound cake and serve!

Nutrition

• Serving Size: 1 slice
• Calories: 330 kcal
• Total Fat: 17 g
• Sodium: 241 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 1 g
• Protein: 4 g