This Easy Lemon Pound Cake is scrumptious, soft and moist with a golden exterior and a tangy lemon glaze. The perfect dessert recipe for spring or summer!
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine lemon juice, buttermilk, and lemon extract. Add the flour and buttermilk mixtures alternately to the batter, stirring as you go, beginning and ending with the flour.
Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Mine took 50 minutes to completely cook.
When the cakes are done, allow them to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan.
For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing well until smooth. While cakes are still slightly warm, pour glaze over the tops of the cakes and allow the glaze to drizzle down the sides. Allow cakes to cool completely before slicing.
Cover and store leftover cake at room temperature for up to 5 days.
*Lemons that are not too ripe and have a tough skin with a lighter color, zest best.
Make ahead tip: You can make the pound cake ahead of time and then freeze it. (I suggest icing it right before serving.) Bake it, cool it completely, then wrap it in aluminum foil and freeze the loaf as a whole. Allow the cake to thaw overnight in the refrigerator, then bring to room temperature before topping with icing and serving. The cake freezes well up to 3 months.