Lemon Pound Cake recipe
Our Lemon Pound Cake recipe is a true showstopper that's surprisingly easy to make. With just a few simple ingredients and some basic baking skills, you'll have a stunning dessert that's perfect for any occasion.The combination of fresh lemon juice and zest gives this cake an incredible depth of flavor, while the glaze adds a touch of sweetness that balances out the tartness.Plus, the addition of sour cream ensures a moist, tender crumb that's simply irresistible.This recipe makes one 9x5 inch loaf, which can be sliced into 10-12 servings. The prep time is approximately 20-30 minutes, and the cooking time is 1 hour and 30 minutes to 1 hour and 45 minutes. Allow additional time for the cake to cool before glazing.
Equipment
- 9x5 inch loaf pan
- Electric mixer or stand mixer
- Lemon zester or microplane
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
For the Lemon Pound Cake:
- 1 1/2 cups 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 1 tablespoon lemon zest about 2 lemons
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream room temperature
- 1/4 cup fresh lemon juice about 1-2 lemons
For the Lemon Glaze:
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
- In the bowl of an electric mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs, one at a time, making sure each one is fully incorporated before adding the next. Add the lemon zest and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add the sour cream and lemon juice to the batter, mixing until fully incorporated. Be careful not to overmix.
- Pour the batter into the prepared loaf pan, smoothing the top with a rubber spatula.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then carefully remove it from the pan and transfer it to a wire cooling rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
Notes
Nutritional Facts per Portion:
Calories: 630
Total Fat: 30g
Saturated Fat: 18g
Cholesterol: 160mg
Sodium: 180mg
Total Carbohydrates: 88g
Dietary Fiber: 1g
Sugars: 62g
Protein: 6g