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Lemon Pound Cake Recipe

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This Lemon Pound Cake is rich, buttery, and wonderfully moist with bright fresh lemon flavor. A simple sweet-tart lemon glaze finishes the tender cake beautifully.

Ingredients

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter, softened
  • Granulated sugar
  • Large eggs, at room temperature
  • Fresh lemon zest
  • Fresh lemon juice
  • Vanilla extract
  • Sour cream, at room temperature
  • Powdered sugar, for the glaze
  • Fresh lemon juice, for the glaze
  • Lemon zest, optional, for garnish

Instructions

  1. Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. Mix in the lemon zest, fresh lemon juice, and vanilla extract until evenly incorporated.
  6. Add the dry ingredients to the butter mixture in batches, alternating with the sour cream. Mix gently after each addition just until combined, taking care not to overmix.
  7. Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60 to 70 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cake in the pan for 10 to 15 minutes, then carefully remove it and transfer it to a wire rack to cool completely.
  10. For the glaze, whisk powdered sugar with fresh lemon juice until smooth, adding a little more lemon juice if a thinner consistency is desired.
  11. Drizzle the lemon glaze over the completely cooled cake and garnish with additional lemon zest if desired.
  12. Allow the glaze to set before slicing and serving.

Notes

  • For a lemon blueberry variation, gently fold fresh or frozen blueberries into the batter. Toss the berries with a little flour first to help prevent sinking.
  • For lemon poppy seed pound cake, add poppy seeds to the batter.
  • For a lemon almond variation, replace some or all of the vanilla extract with a small amount of almond extract.
  • For orange pound cake, replace the lemon zest and juice with fresh orange zest and juice.
  • For stronger lemon flavor, add extra lemon zest rather than significantly increasing the lemon juice.
  • For a no-glaze version, omit the glaze and dust the cooled cake with powdered sugar.
  • Plain full-fat Greek yogurt can be substituted for sour cream.
  • Store tightly covered at room temperature for up to 3 days or refrigerate in an airtight container for 5 to 7 days.
  • Freeze the whole cake or individual slices, tightly wrapped, for up to 3 months.
  • Serve at room temperature or warm individual slices in the microwave for about 10 to 15 seconds.
  • Serve with fresh berries, whipped cream, vanilla ice cream, fruit compote, coffee, or tea.

Nutrition

Find it online: https://yumfamilyrecipes.com/lemon-pound-cake-recipe/