How To Make Lemon Pound Cake | Lemon Pound Cake Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Cream the butter until very light and fluffy.

Scrape the bowl down and add all of the sugar, then cream until the mixture is light and fluffy, about 5 minutes on medium speed.

Add the eggs one at a time, mixing well after each addition and scraping the bowl.

Add Meyer lemon juice, lemon zest, and vanilla extract to the mixture.

Sift together the all-purpose flour, baking soda, and salt in a small bowl.

Start adding the dry ingredients to the wet mixture, beginning and ending with the dry ingredients, alternating with the buttermilk until all ingredients are combined.

Pour the batter into a prepared cake pan lined with parchment paper and smooth the top with a small offset spatula.

Bake in the oven at 350°F for about 1 hour to 1 hour and 15 minutes.

While the cake bakes, prepare the glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of lemon juice, lemon zest, and whole milk until smooth.

Allow the cake to cool completely before icing it lightly with the glaze and topping with grated lemon zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens