Martha Stewart Lemon Pound Cake​

This delicious Lemon Pound Cake by Martha Stewart is soft, buttery, and bursting with fresh lemon flavor. Perfect for a quick dessert or teatime treat, it’s made with simple, common ingredients like buttermilk and fresh lemons. The sweet, tangy glaze adds the perfect finishing touch. Easy to make and even easier to love!

Ingredients Needed:

• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 3 cups all-purpose flour (spooned and leveled), plus more for pan
• ¾ cup low-fat buttermilk
• Zest of 2 lemons, finely grated
• ⅓ cup fresh lemon juice (about 2 lemons)
• 1 ½ teaspoons salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups sugar
• 5 large eggs

For The Icing:

• 2 cups confectioners’ sugar
• 3 to 4 tablespoons fresh lemon juice

How To Make Lemon Pound Cake​?

1. Preheat the oven: Preheat oven to 350°F (175°C), with the rack in the lowest position. Butter and flour two 4.5×8-inch (6-cup) loaf pans.
2. Prepare the buttermilk mixture: In a small bowl or measuring cup, combine the buttermilk with lemon zest and juice.
3. Mix the dry ingredients: In a medium bowl, whisk together flour, salt, baking powder, and baking soda.
4. Cream the butter and sugar: Using an electric mixer, cream the butter and sugar until light and fluffy.
5. Add the eggs: Add eggs one at a time, beating well after each addition.
6. Combine wet and dry ingredients: With the mixer on low, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts. Begin and end with the flour mixture. Beat just until smooth—do not overmix.
7. Divide and bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the tops brown too quickly, tent the cakes with foil.
8. Cool the cakes: Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before glazing.
9. Prepare the icing: In a medium bowl, combine the confectioners’ sugar with 3 to 4 tablespoons of fresh lemon juice. Stir until thick yet pourable, adding more sugar or lemon juice to adjust the consistency.
10. Glaze the cakes: Place the cooled cakes on a wire rack set over a baking sheet lined with wax paper. Pour the glaze over the cakes, allowing it to drip down the sides. Let the glaze set for about 30 minutes before serving.

Recipe Tips:

• Don’t overmix the batter : When combining the wet and dry ingredients, mix just until smooth. Overmixing can make the cake dense and heavy.
• Use room temperature ingredients : Make sure your butter and eggs are at room temperature before mixing. This helps the batter blend better and results in a lighter cake.
• Measure flour correctly : Spoon the flour into your measuring cup and level it off. Too much flour can make the cake dry.
• Tent with foil if needed : If the top of the cake starts browning too quickly, cover it loosely with foil to prevent burning while the inside continues to cook.
• Let the cake cool before glazing : Allow the cake to cool completely before adding the glaze. This ensures the glaze doesn’t melt off and gives it a nice, smooth finish.

How To Store Leftovers?

• Refrigerate: Let the leftover Lemon Pound Cake cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 5 days in the fridge.
• Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 3 months. To thaw, leave it at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 slice (91g)

• Calories: 348
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 440mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 5g

Check out More Recipes:

• Martha Stewart Peach Cobbler​ Recipe
• Martha Stewart Green Juice​ Recipe
• Martha Stewart Green Bean Casserole​
• Martha Stewart Spaghetti Squash
• Martha Stewart Cream Cheese Frosting​