Photo by Home & Fabulous

The days are getting colder and longer, so that means it’s time to bake and enjoy the holidays with your family! One of my all-time favorite recipes, and one that I will never get tired of eating, is lemon pound cake.


Photo by Home & Fabulous

It has a light lemon taste, soft sponge cake and the lemon glaze really puts it over the top! It’s delicious and tastes even better with a cup of coffee.


Photo by Home & Fabulous

With all the upcoming festivities, this cake can be a tasty gift, too. I found these tags at HomeGoods and I instantly thought they would be perfect to add to the lemon cake.


Photo by Home & Fabulous

Just wrap them in paper or craft bags (you can find at any craft store), add a ribbon and tag and you’re set! Everyone will know they are freshly baked and made with love! They are the perfect gift for loved ones and friends.


3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups granulated sugar, divided
2 sticks unsalted butter, at room temperature
4 large eggs, at room temperature
3/4 cup freshly squeezed lemon juice, divided
1/3 cup grated lemon zest (6 to 8 large lemons)
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
3 1/2 tablespoons freshly squeezed lemon juice
2 cups confectioners sugar, sifted

1. Preheat oven to 350 degrees. Spray and flour 2 loaf pans (8.5 x 4.25 x 2.5 inches).

2. In a bowl or electric mixer, cream the butter and and 2 cups of granulated sugar until light and fluffy (about 5 minutes). Turn down the mixer to medium speed and begin adding the eggs, one at a time. Add lemon zest.

3. In a bowl, sift together flour, salt and baking powder.

4. In a separate bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

5. Divide the mixture into both pans evenly. Hit the sides of the pans gently so the top of the mixture becomes smooth. Bake for 45 minutes to 1 hour until cake tester comes out clean.

6. In a small bowl, combine 1/2 cup granulated sugar with 1/2 cup lemon juice. Cook on low heat until the sugar dissolves.

7. When the cakes are ready and out of the oven, let them cool for approximately 10 minutes. Remove the cakes from the pans and put on top of cooling racks or sheet pans.

8. With a spoon, add lemon and sugar mixture on top of the loafs. Let cool completely.

9. For the glaze, combine confectioners sugar and lemon juice in a bowl. Whisk until smooth. Add on top of the cakes and let it drizzle down the sides.

I hope you enjoy it as much as I do. Leave me your comments and thanks you for stopping by! Happy Holidays!

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