Lemon Pound Cake Recipe

Lemon Pound Cake is a delightful, classic dessert bursting with fresh lemon flavor and a moist, buttery texture. It’s simple yet so satisfying, making it perfect for a cozy treat or a special occasion. With a zesty glaze on top, this cake offers the perfect balance of sweetness and citrusy brightness, sure to be a hit with lemon lovers.

Necessary Kitchen Equipment

• 9×5-Inch Loaf Pan: For a classic pound cake shape.
• Hand Mixer or Stand Mixer: Ensures a smooth, fluffy batter.
• Zester or Microplane: To zest the lemon.
• Mixing Bowls: For wet and dry ingredients.
• Spatula: For folding and scraping the bowl.

Ingredient Overview

• Butter: Adds richness and helps achieve the cake’s tender crumb.
• Lemon Zest and Juice: Provides fresh, vibrant citrus flavor.
• Sour Cream: Adds moisture and a slight tang, balancing the sweetness.
• All-Purpose Flour: Creates a dense yet tender structure.
• Sugar: Sweetens and contributes to the cake’s structure.

Step-by-Step Instructions

1. Preheat Oven and Prepare Pan
   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix Dry Ingredients
   In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
3. Cream Butter and Sugar
   In a large mixing bowl, beat 1 cup unsalted butter (softened) and 1 cup granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Lemon Zest
   Add 3 large eggs, one at a time, beating well after each addition. Add 1 tablespoon lemon zest and 1 teaspoon vanilla extract.
5. Alternate Adding Dry Ingredients and Sour Cream
   Gradually add the dry ingredients to the butter mixture in three parts, alternating with 1/2 cup sour cream. Begin and end with the dry ingredients, mixing until just combined.
6. Add Lemon Juice
   Gently fold in 2 tablespoons of fresh lemon juice until just incorporated.
7. Bake the Cake
   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Glaze
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prepare the glaze by mixing 1 cup powdered sugar with 2-3 tablespoons of fresh lemon juice until smooth. Drizzle over the cake.

Recipe Tips

• Room Temperature Ingredients: Use room temperature eggs, butter, and sour cream for a smoother batter.
• Don’t Overmix: Overmixing can make the cake dense, so mix until ingredients are just combined.
• Lemon Zest First: Zest the lemon before juicing to make it easier.

What to Serve With This Recipe

This lemon pound cake pairs perfectly with a cup of tea or coffee. Fresh berries or a dollop of whipped cream make wonderful accompaniments.

Frequently Asked Questions

Q: Can I freeze this cake?
A: Yes! Wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

Q: Can I use Greek yogurt instead of sour cream?
A: Absolutely! Greek yogurt works as a great substitute and adds a similar tangy richness.

Serving Suggestions

Serve this cake with fresh strawberries or blueberries, or alongside a scoop of vanilla ice cream for a refreshing dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 2 tablespoons fresh lemon juice
• Glaze: 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Whisk flour, baking powder, and salt in a bowl.
3. In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, then lemon zest and vanilla.
4. Alternate adding dry ingredients and sour cream, starting and ending with dry ingredients.
5. Fold in lemon juice and pour batter into the pan.
6. Bake for 50-60 minutes. Let cool for 10 minutes in the pan, then cool completely.
7. For glaze, mix powdered sugar and lemon juice, then drizzle over cooled cake.

Summary

This lemon pound cake is tender, buttery, and full of zesty lemon flavor, making it an easy yet impressive dessert that’s perfect for any occasion.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. The flavors intensify over time, making it just as delicious on the second day!