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Lemon Almond Pound Cake

Lemon Almond Pound Cake is a simply stated but unforgettable cake, with a delightful lemon glaze!
Author: Taylor Ellingson

Ingredients

For the pound cake:

  • 3 cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened to room temperature
  • 2 cups granulated sugar
  • 3 large eggs
  • ½ teaspoon almond extract
  • 2 tablespoons grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup buttermilk

For the syrup:

  • ⅓ cup water
  • ⅓ cup sugar
  • 2 tablespoons fresh lemon juice

For the glaze:

  • 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon melted butter
  • 1 tablespoon milk

Instructions

  • Preheat oven to 325 degrees F.
  • Grease a bundt pan liberally with butter or cooking spray, and dust with flour. Set aside.
  • In a large bowl combine flour, baking soda, and salt, and whisk together.
  • In separate bowl with electric mixer, beat together butter and sugar until light and fluffy, about 2 minutes.
  • Add eggs one at a time, beating well after each addition and scraping down edges as needed.
  • Add almond extract, lemon zest and lemon juice and beat until combined.
  • Add half of the flour mixture and beat until just combined.
  • Add half of buttermilk and beat until just combined.
  • Repeat with remaining flour and buttermilk.
  • Pour into prepared bundt pan.
  • Bake in preheated oven for 60-65 minutes.
  • Cool the cake for 10 minutes and meanwhile, make the syrup.

To make the syrup:

  • Combine water, sugar, and lemon juice in a small pan over medium heat and heat until lightly boiling and sugar has dissolved.
  • Invert the cake onto cooling rack and brush with syrup. Let cool completely.
  • Once cooled, make the glaze.
  • In a small bowl combine powdered sugar, lemon juice, butter, and milk.
  • Pour over cooled cake.
  • Serve and enjoy!