Name: Ponderosa Lemon Pound Cake
Ingredients: 2 1/2 cups white sugar; 1 1/2 cups butter, softened; 4 eggs; 3 1/2 cups all-purpose flour; 1/2 tsp salt; 1/2 tsp baking soda; 1 cup buttermilk; 2 Tbsp lemon juice; 1 Tbsp lemon extract; 1 Tbsp lemon zest; 2 cups powdered sugar; 2 Tbsp softened butter; 2 Tbsp lemon juice; 2 tsp lemon zest + more for garnish on top (about 1 Tbsp total)

Ponderosa Lemon Pound Cake

Course: All Recipes, DessertsCuisine: Italian

Servings

servings

Indulge in the divine fusion of tangy zest and sweet delight with our Ponderosa Lemon Pound Cake. Bursting with citrus flavor, each moist slice is crowned with a luscious lemon glaze, creating a symphony of taste in every bite.

Cook Mode

Keep the screen of your device on

Ingredients

2 1/2 cups white sugar
1 1/2 cups butter, softened
4 eggs
3 1/2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup buttermilk
2 Tbsp lemon juice
1 Tbsp lemon extract
1 Tbsp lemon zest
To make the Lemon Glaze
2 cups powdered sugar
2 Tbsp softened butter
2 Tbsp lemon juice
2 tsp lemon zest + more for garnish on top (about 1 Tbsp total)

Directions

Preheat oven to 350 degrees F. Grease and flour a large bundt cake pan 12″.
Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. About 4 minutes.
Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
Combine flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.
Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
To make glaze, beat powdered sugar, lemon juice, 2 Tbsp butter and lemon zest together in a bowl until glaze is smooth. Once cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center. Top with additional lemon zest, if desired.

Notes

If you cannot find buttermilk where you live. Combine one cup of milk with one tablespoon of white wine vinegar or lime juice.