Pioneer Woman Lemon Pound Cake

This easy Pioneer Woman Lemon Pound Cake is a deliciously moist dessert that’s perfect for any occasion. With a light, buttery texture and a zesty lemon glaze, it’s a simple treat you can whip up using common ingredients. A perfect balance of sweet and tart, this cake is sure to impress!

Ingredients Needed

For the Cake:

• Cooking spray
• 3 sticks salted butter, softened (1 1/2 cups)
• 3 cups granulated sugar
• 5 large eggs
• 1/4 tsp. salt
• 3 cups all-purpose flour
• 1 cup lemon-lime soda (like Sprite or 7-Up)
• 3 tbsp. grated lemon zest (from 2 to 3 lemons)

For the Glaze:

• 2 tbsp. grated lemon zest (from about 2 lemons)
• 2 cups powdered sugar, sifted
• 2 tbsp. fresh lemon juice (plus more if needed)
• 1/4 tsp. salt
• 1 tbsp. water

How To Make Lemon Pound Cake

1. Preheat the Oven: Preheat your oven to 325°F. Coat a 10-cup Bundt pan with cooking spray to ensure the cake doesn’t stick.
2. Cream Butter and Sugar: In a bowl of an electric mixer, cream together the softened butter and granulated sugar on medium-high speed for about 5 minutes, or until the mixture becomes light and fluffy.
3. Add the Eggs: Add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated.
4. Incorporate Dry Ingredients: Reduce the mixer speed to medium-low and add the salt. Then, gradually add the flour, one cup at a time, mixing after each addition until the batter is smooth.
5. Add Soda and Lemon Zest: Lower the mixer speed and slowly add the lemon-lime soda and lemon zest. Scrape down the sides of the bowl and mix again to combine everything evenly.
6. Fill the Bundt Pan: Spoon the batter into the prepared Bundt pan, smoothing the top evenly.
7. Bake the Cake: Bake the cake in the preheated oven for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes before carefully turning it out onto a cooling rack to cool completely.
8. Prepare the Glaze: Spread the lemon zest on a plate and allow it to air-dry for about 30 minutes. Then, whisk together the powdered sugar, dried lemon zest, lemon juice, salt, and water in a medium bowl. If the glaze is too thick, add a little more lemon juice until it reaches a pourable consistency.
9. Glaze the Cake: Place the cooled cake on a cake stand or platter. Drizzle the glaze generously over the cake. Allow the glaze to set for about 30 minutes before serving.

Recipe Tips

• Room Temperature Butter: Make sure the butter is softened to room temperature before mixing. This helps the butter cream properly with the sugar, creating a lighter and fluffier cake.
• Measure Flour Correctly: To avoid a dense cake, be sure to measure the flour correctly. Fluff the flour with a spoon, then spoon it into the measuring cup and level it off.
• Don’t Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined for a soft and tender cake.
• Check Cake with a Toothpick: To ensure the cake is fully baked, insert a toothpick into the center. If it comes out clean, the cake is done.
• Cool the Cake Before Glazing: Let the cake cool completely before adding the glaze. This prevents the glaze from melting off and helps it set beautifully on the cake.

How To Store Leftovers

• Refrigerate: Wrap leftovers lemon pound cake in plastic wrap or store it in an airtight container. Keep it in the fridge for up to 3 days.
• Freeze: Wrap leftovers lemon pound cake tightly in plastic wrap and foil, then freeze 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: 19g
• Saturated Fat: 5g
• Cholesterol: 90mg
• Sodium: 440mg
• Total Carbohydrate: 53g
• Dietary Fiber: 1g
• Sugars: 30g
• Protein: 5g

More Pioneer Woman Recipes:

• Pioneer Woman Lemon Lime Pound Cake
• Pioneer Woman Tres Leches Cake Recipe
• Pioneer Woman Strawberry Cake Recipe
• Pioneer Woman Ice Cream Sandwich Cake
• Pioneer Woman Strawberry Pie