Ingredients

The following ingredients have 10 Servings
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1/2 cup honey
  • 3 eggs, room temperature
  • 1/3 cup lemon juice
  • zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt or sour cream
  • 1/2 cup buttermilk, milk, or cream
  • 1 cup powdered sugar
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon butter, melted

Instruction

  • Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  • Then, using a handheld mixer or stand mixer, cream together the butter, sugar, honey, and lemon zest until light and fluffy. To the butter mixture, beat in the eggs, one at a time, until combined. Stir in the lemon juice, vanilla, yogurt, and buttermilk.
  • With the mixer running at low speed, gradually add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing.
  • Pour the batter into the prepared pan. Gently tap the pan on a countertop to remove any air bubbles. Bake for 45, or until the center is just set and a toothpick inserted into the center of the cake comes out mostly clean. Cool the cake in the pan for 10 minutes before inverting it onto a rack to cool completely; about 1 hour.
  • Once cool, drizzle the glaze over the lemon pound cake and add toppings. Let harden slightly before slicing and serving.
  • To make the glaze:  Combine the lemon juice, melted butter, and confectioners’ sugar. Add additional water or confectioners’ sugar to achieve desired glazing consistency.