Description
This classic Lemon Pound Cake is a moist and flavorful dessert featuring a tender crumb enhanced with fresh lemon zest and juice. Finished with a sweet and tangy lemon glaze, it’s perfect for teatime or a delightful citrus treat anytime.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use a bundt pan if you prefer a different shape. This ensures the cake won’t stick and will bake evenly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set this mixture aside; it will be added later to the wet ingredients.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3 to 4 minutes using an electric mixer.
- Add eggs: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. This helps the batter emulsify properly.
- Incorporate lemon and sour cream: Stir in the fresh lemon zest, lemon juice, and sour cream until well combined, adding moisture and bright flavor to the batter.
- Add dry ingredients: Gradually add the whisked flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cake tender.
- Prepare for baking: Pour the batter into your prepared loaf or bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with only a few moist crumbs attached.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely to room temperature.
- Make the lemon glaze: While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and slightly thick.
- Glaze and serve: Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Slice and enjoy your vibrant, moist Lemon Pound Cake!
Notes
- Using room temperature eggs helps the batter to mix more evenly and prevent curdling.
- Sour cream adds moisture and richness but can be substituted with Greek yogurt if preferred.
- Be careful not to overmix the batter after adding flour to avoid a dense texture.
- You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra lemony punch, add a teaspoon of lemon extract to the batter.
