Lemon Pound Cake Recipe

There’s nothing quite like a homemade pound cake with its rich, buttery goodness. I can practically taste every delicious bite as I write this post and prepare to share some mouthwatering photos with you. This scrumptious lemon pound cake has a soft and moist texture and a crispy golden crust. Additionally, it’s topped with a sweet and tangy lemon glaze that adds the perfect touch of sweetness.

Pound-Cake

 

Lemon Pound Cake

If you’re a fan of lemon, then this lemon pound cake is the perfect dessert for you.

It’s incredibly moist and packed with lemon flavor in every bite. And when you add the mouthwatering lemon glaze on top, it becomes simply irresistible.

Lemon-Pound-Cake-SlicesWhenever I share my recipes, I always prepare them multiple times to ensure that I provide you with all the necessary tips and tricks for a successful and effortless outcome. However, with this lemon pound cake, twice wasn’t enough. Not because I needed to make any alterations, but because it was such a hit among my loved ones that I received countless requests to make it for them.  I am proud to share this recipe with you. I hope you enjoy it as much as we did. Let’s get to it!

How to Make a Perfectly Moist Lemon Pound Cake:

The secret to this Lemon Pound cake is the combination of sugar and lemon zest. I highly recommend not skipping this simple step. The cake has so a delightful lemon taste evenly in every bite. 

First, in a bowl combine sugar and the zest of two lemons. Using your fingertips, rub the ingredients together. This will help bring out the oils in the zest, adding more flavor.

Lemon-Sugar

In a large bowl whisk together the flour, baking powder, and salt.

In a large bowl whisk together the flour, baking powder, and salt.

In a separate mixing bowl, add unsalted butter. Using a handheld mixer, whip the butter on high speed until smooth and creamy (about a minute). Make sure it is at room temperature. The butter needs to be soft.

In a separate mixing bowl, add unsalted butter. Using a handheld mixer, whip the butter on high speed until smooth and creamy (about a minute). Make sure it is at room temperature. The butter needs to be soft.

Beat-room-temperature-unsalted-butter-until-smooth

Next, add lemon sugar and beat on high speed for 2 minutes until the butter and sugar are combined.  Use a rubber spatula to scrape the sides and bottom of the mixing bowl as needed while mixing. 

beat unsalted butter until-creamed.

Continue by adding one egg at a time while still beating. 

Continue by adding one egg at a time while still beating. 

Add the sour cream, milk, lemon juice, and vanilla extract, then beat on medium speed until combined. It’s essential not to overmix the batter to avoid a heavy dense lemon pound cake.

Add-the-sour-cream,-milk,-lemon-juice,-and-vanilla-extract,-then-beat-on-medium-speed-until-combined

The mixture may look curdled as a result of the varying textures combining;  don’t panic, this is normal.

The-mixture-may-look-curdled-as-a-result-of-the-varying-textures-combining;-this-is-normal

Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with baking spray and line it with parchment paper.

Combine the wet and dry ingredients:

Add the flour to the wet mixture and combine.

Add-the-flour-to-the-wet-mixture

Pour the batter evenly into the prepared pan and bake for 45-60 minutes. 

Homemade-Lemon-Pound-Cake

Remove the lemon cake from the oven and place it on a wire rack. Allow the cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan.

In the meantime let’s prepare the Lemon Icing: 

in a mixing bowl, combine 1 cup of confectioner’s sugar, 3 tablespoons of fresh lemon juice, 1/4 teaspoon of pure vanilla extract, and 2 teaspoons of whole milk (optional). Whisk and set aside.

Remove-the-lemon-cake-from-the-oven-and-place-it-on-a-wire-rack.-Allow-the-cake-to-cool-in-the-pan-on-the-wire-rack-for-at-least-an-hour

Transfer the cake to a  serving plate/platter and add the icing while the cake is still warm or if you prefer wait for it to cool completely. I also like to garnish with lemon zest. I like a lot of lemon flavor and if you do too, zest your way!

Pound-Cake

 

Lemon-Pound-Cake-Slices

LEMON POUND CAKE RECIPE

There’s nothing quite like a homemade pound cake with its rich, buttery goodness. I can practically taste every delicious bite as I write this post and prepare to share some mouthwatering photos with you. This scrumptious lemon pound cake has a soft and moist texture and a crispy golden crust. Additionally, it’s topped with a sweet and tangy lemon glaze that adds the perfect touch of sweetness.
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour
cool time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 10 servings
Calories: 345kcal

Ingredients

  • cups all-purpose flour spoon & leveled
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • ¼ cup sour cream at room temperature
  • 3 Tablespoons of freshly squeezed lemon juice about 1 lemon
  • zest of 1 lemon
  • 1 teaspoon pure vanilla extract

Lemon Icing Ingredients:

  • 1 cup of confectioner’s sugar
  • 3 tablespoons of fresh lemon juice
  • 1/4 teaspoon of pure vanilla extract
  • 2 teaspoons of whole milk optional.

Instructions

How to Make a Perfectly Moist Lemon Pound Cake:

    The secret to this Lemon Pound cake is the combination of sugar and lemon zest. I highly recommend not skipping this simple step. The cake has so a delightful lemon taste evenly in every bite.

    • First, in a small bowl, combine sugar and the zest of two lemons. Using your fingertips, rub the ingredients together. This will help bring out the oils in the zest, adding more flavor.
    • In a large bowl, whisk together the flour, baking powder, and salt.
    • In a separate mixing bowl, add unsalted butter. Using a handheld mixer, whip the butter on high speed until smooth and creamy (about a minute). Make sure it is at room temperature. The butter needs to be soft.
    • Next, add lemon sugar and beat on high speed for 2 minutes until the butter and sugar are combined. Use a rubber spatula to scrape the sides and bottom of the mixing bowl as needed while mixing.
    • Continue by adding one egg at a time while still beating.
    • Add the sour cream, milk, lemon juice, and vanilla extract, then beat on medium speed until combined. It’s essential not to overmix the batter to avoid a heavy, dense lemon pound cake. The mixture may look curdled as a result of the varying textures combining; don’t panic, this is normal.
    • Preheat the oven to 350°F. Lightly spray a 9x5-inch loaf pan with baking spray and line it with parchment paper.

    Combine the wet and dry ingredients:

    • Add the flour to the wet mixture and combine.
    • Pour the batter evenly into the prepared pan and bake for 45-60 minutes.
    • Remove the lemon cake from the oven and place it on a wire rack. Allow the cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan.

    In the meantime, let’s prepare the icing:

    • in a mixing bowl, combine 1 cup of confectioner’s sugar, 3 tablespoons of fresh lemon juice, 1/4 teaspoon of pure vanilla extract, and 2 teaspoons of whole milk (optional). Whisk and set aside.
    • Transfer the cake to a serving plate/platter and add the icing while the cake is still warm, or if you prefer, wait for it to cool completely. I also like to garnish with lemon zest. I like a lot of lemon flavor, and if you do too, zest your way!

    Notes

     
     

    Nutrition

    Calories: 345kcal | Carbohydrates: 48g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 143mg | Potassium: 106mg | Fiber: 1g | Sugar: 21g | Vitamin A: 686IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
    YOU MIGHT ALSO LIKE...

    The Ultimate Blueberry Lemon Bread Recipe

    Homemade Lemon Cream Cheese Glaze

    Lemon Bars With Shortbread Crust

    Lemon Blueberry Cupcakes

    The Ultimate Salmon Pasta With Lemon Garlic Butter Sauce

    Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

    Until the next one…

    Love E.S. asimpletweak
     

     

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.