Holiday Cookie Gifts
Holiday Cookie Gifts One of the best ways to create holiday memories with your kids is an afternoon spent baking Christmas cookies. Just imagine it – the yummy aroma filling the kitchen, kids covered...
Grandma’s Lemon Pound Cake Recipe
Lemon Pound Cake Recipe
This cake recipe gets a double dose of lemon curd; not only is it topped with lemon curd, but there’s some baked into the cake as well! If homemade lemon curd isn’t available, feel free to use lemon curd purchased from the store instead but consider trying our decadent lemon curd recipe first. Top with whipped cream for an extra treat! We hope that you love this Lemon Pound Cake Recipe as much as we do.
If you came here looking for an easy moist lemon pound cake recipe, fall pound cakes, iced lemon bundt cake, moist lemon pound cake, old fashioned loaf pound cake, lemon pound cake recipe with lemon extract or even a southern lemon pound cake recipe, then you are in the right place.
Grandma's Lemon Pound Cake Recipe
Ingredients
- 1/2 pound butter, room temperature
- 2 1/2 cups sugar
- 4 large eggs, at room temperature
- 3 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 teaspoon kosher salt
- 1 1/4 cup lemon curd, plus more as needed for topping
- 1/2 cup buttermilk
- 1 1/4 teaspoons pure vanilla extract
- 1/8 cup lemon zest
Directions
- In a mixer, beat the butter and sugar until light and fully mixed. Add the eggs one at a time until fully incorporated.
- In one bowl, sift together the flour, baking soda, baking powder, and salt. In a separate bowl, combine the lemon curd, buttermilk, vanilla, and lemon zest.
- Mixing the butter, sugar, and egg mixture on low, alternate adding the flour mixture and lemon curd mixture, starting and ending with the flour mixture.
- Preheat the oven to 350°F.
- Grease a bundt cake pan and dust with flour. Pour the batter into the bundt pan, then bake for 1 hour, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Cool the cake completely, then serve with additional lemon curd as needed.
NOTE: We simply used lemon curd to top the cake but you can easily make the best glaze for lemon bundt cake.
This recipe is a great dupe for the iced lemon pound cake starbucks, lemon pound cake allrecipes, lemon pound cake ina garten, paula deen lemon pound cake, lemon pound cake joy of baking or even lemon pound cake martha stewart. We hope that you are inspired by our Lemon Pound Cake Recipe. Happy baking.
Lemon Pound Cake Recipe
Ingredients:
- 1/2 pound butter, room temperature
- 2 1/2 cups sugar
- 4 large eggs, at room temperature
- 3 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/3 teaspoon kosher salt
- 1 1/4 cup lemon curd, plus more as needed for topping
- 1/2 cup buttermilk
- 1 1/4 teaspoons pure vanilla extract
- 1/8 cup lemon zest
Directions:
- In a mixer, beat the butter and sugar until light and fully mixed. Add the eggs one at a time until fully incorporated.
- In one bowl, sift together the flour, baking soda, baking powder, and salt. In a separate bowl, combine the lemon curd, buttermilk, vanilla, and lemon zest.
- Mixing the butter, sugar, and egg mixture on low, alternate adding the flour mixture and lemon curd mixture, starting and ending with the flour mixture.
- Preheat the oven to 350°F.
- Grease a bundt cake pan and dust with flour. Pour the batter into the bundt pan, then bake for 1 hour, or until a toothpick inserted into the thickest part of the cake comes out clean.
- Cool the cake completely, then serve with additional lemon curd as needed.
Of course you can always use Pillsbury Lemon Cake Mix to make this tasty lemon bundt cake but then where is the fun?
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