Lemon pound cake is a refreshing and zesty twist on a classic dessert.
Its moist, dense texture combined with the bright flavor of lemon makes it an ideal treat for any occasion.
Whether you’re serving it at a summer picnic or enjoying it with a cup of tea, this lemon pound cake is sure to impress.
Follow this recipe to create a delightful cake that bursts with citrusy goodness.
Ingredients
For the cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F and grease and flour a 10-inch bundt pan.
In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled cake.
Nutritional Facts
Per serving (1 slice):
- Calories: 350
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 150mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Sugars: 35g
- Protein: 4g
Frequently Asked Questions (FAQs)
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used in a pinch. However, the taste might not be as vibrant.
How do I store the lemon pound cake?
Store the cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to three months.
Can I add poppy seeds to this recipe?
Yes, adding poppy seeds can give the cake a delightful texture and flavor. Mix in about 2 tablespoons of poppy seeds into the batter before baking.
Can I make this cake in a loaf pan instead of a bundt pan?
Yes, you can use two 9×5-inch loaf pans instead of a bundt pan. Adjust the baking time to 50-60 minutes, or until a toothpick comes out clean.
How can I make the cake more lemony?
For an extra burst of lemon flavor, you can add an additional tablespoon of lemon zest to the batter or use a lemon syrup to soak the cake after baking. To make the syrup, mix equal parts lemon juice and sugar, heat until the sugar dissolves, and brush it over the warm cake.
Enjoy baking and savoring this luscious lemon pound cake, perfect for any time you crave a sweet, citrusy delight!