Lemon Pound Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
fat	63%	94%
total sugar	188%	167%
egg	42%	83%
leavener	1%	1%
salt	1%	1%
liquid	76%	34%
dairy	68%	57%
acid	20%	0%
flour strength	1.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

360 g	3 cups all-purpose flour, (spooned into measuring cup and leveled-off)
2 g	1/2 teaspoon baking soda
3 g	1/2 teaspoon salt
245 g	1 cup buttermilk ((low-fat is fine; see note))
	2 tablespoons (packed) grated lemon zest (see note)
31 g	2 tablespoons fresh lemon juice
227 g	1 cup (2 sticks) unsalted butter, softened
450 g	2 1/4 cups granulated sugar
150 g	3 large eggs
30 g	2 tablespoons water
25 g	2 tablespoons granulated sugar
10 g	2 teaspoons fresh lemon juice
200 g	1 cup confectioners' sugar
31 g	2 tablespoons fresh lemon juice

Method: 11 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This a family favorite in our house, especially in the summer. I have been making it for years, but have been using your original recipe for the Bundt cake. Unfortunately, when I went to my recipe file, I couldn’t find it and believe me I looked everywhere!!” — a cook, 5.0★

“This is by far the recipe I’ve made the most often—a guaranteed hit that is always warmly received. Whether for christenings, birthdays, special occasions, or family and work gatherings, it is always talked about and loved! For a change of pace, I sometimes ” — a cook, 5.0★