Description
Lemon Pound Cake brings sunshine to your kitchen with a zesty, tender slice of pure comfort. Whisking together classic ingredients and a splash of fresh lemon creates a delightful treat that turns an ordinary afternoon into something special.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
Supporting Ingredients:
- ½ cup sour cream
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
Finishing Ingredients:
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350°F and coat a standard loaf pan with butter or cooking spray. Create a parchment paper sling for easy removal if desired.
- In a large mixing bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add 4 large eggs to the butter mixture one at a time, thoroughly mixing after each addition to ensure a smooth consistency.
- Incorporate ¼ cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract into the batter, stirring until just combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually fold the dry ingredients into the wet mixture, alternating with ½ cup sour cream. Mix gently to prevent overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake for 50-60 minutes, checking doneness with a toothpick inserted into the center. Cover with foil if the top browns too quickly.
- Remove from the oven and let the cake rest in the pan for 10-15 minutes before transferring to a wire rack.
- For the glaze, whisk 1 cup powdered sugar with 2-3 tablespoons lemon juice until smooth and slightly thick.
- Once the cake has completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides.
- Sprinkle additional lemon zest on top for a fresh, decorative touch.
Notes
- Zest is your flavor secret, so always use fresh lemons for the brightest, most vibrant taste.
- Room temperature ingredients blend more smoothly and create a more tender cake texture.
- Avoid overmixing the batter after adding flour, which can make your pound cake tough instead of tender.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend and add an extra egg for structure.
- Prep Time: 15 minutes
- Cook Time: 50 minutes - 1 hour
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 29 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg