Southern Lemon Pound Cake (From Scratch)
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Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.1 (111)

Southern Lemon Pound Cake (From Scratch)

NUTRITION · PER SERVING85M COOK
CAL 26%·PRO 13%
CARBS 84G64% OF CAL
0G FIBER60G SUGAR24G OTHER
FAT 19G32% OF CAL
11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist and tender pound cake with fresh lemon flavor from juice and zest, finished with a simple glaze. Bright and citrusy. A classic Southern cake for any occasion.

dessertsouthernbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup unsalted butter (room tempt.)
  • 1/2 cup butter-flavored shortening
  • 2 1/2 cups granulated sugar
  • 5 eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons pure lemon extract
  • 5.3 oz lemon yogurt
  • 1/2 cup buttermilk
  • zest of 2 lemons
  • Juice of 3 lemons
  • 3 cups all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • LEMON SIMPLE SYRUP
  • 1/2 cup boiling water
  • 1/2 cup sugar
  • 3 Tablespoon lemon juice (can more if you want more tartness)
  • LEMON VANILLA GLAZE
  • 1 cup powdered sugar
  • 2-3 tablespoon lemon juice (may need more)
  • splash of vanilla extract
  • Garnish (lemon zest & fresh whipped cream)
PREP
10M
SODIUM
145MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.