Lemon Pound Cake Recipe
Moist and citrusy Lemon Pound Cake is made with fresh lemons, lemon-lime soda, and cake flour. A bright, zesty slice of bread with a homemade lemon icing on top!
Servings: 20 servings
Ingredients
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 5 large eggs
- 1 teaspoon lemon extract
- 1 lemon, zested
- 3 cups cake flour
- ½ cup lemon lime soda
Instructions
- Preheat oven to 350 degrees F. Spray two 9x5-inch loaf pans with baking spray. Set aside.
- In a large mixing bowl, beat butter for 2-3 minutes until pale in color. Add in sugar and salt and beat for an additional 3-4 minutes.
- Beat in eggs, one at a time. Add lemon extract and lemon zest.
- Turn the mixer on low, and add cake flour JUST until dry ingredients have been blended, while slowly adding in the lemon lime soda. Use a rubber spatula or wooden spoon to stir the bottom of the bowl, making sure everything is well blended.
- Pour batter into prepared loaf pans. Bake for one hour, then top with a tent of foil. Bake an additional 10-15 minutes. Remove from oven and cool in pans.
Notes
- Store pound cake in an airtight container, or covered securely, at room temperature for up to 5 days.
- Freeze pound cake by wrapping cooled cake in plastic wrap then in foil. Store for up to 3 months, thaw on counter overnight.
- Drizzle with my homemade icing if desired (add a little lemon zest or juice for more lemon flavor).
Nutrition
Serving: 1slice | Calories: 201kcal | Carbohydrates: 44g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 133mg | Potassium: 35mg | Fiber: 0.5g | Sugar: 31g | Vitamin A: 60IU | Calcium: 9mg | Iron: 0.4mg
