Table of Contents
- Introduction
- Ingredients
- Instructions
- Cooking Notes
- Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Lemon Pound Cake is a classic cake that’s dense yet moist, with a perfect balance of sweetness and bright, fresh lemon flavor. The zesty lemon glaze adds an extra layer of tang that makes each bite irresistible. This recipe is easy to make and perfect for lemon lovers who crave a dessert that’s both refreshing and satisfying. It’s ideal for serving with a cup of tea or coffee, or as a light dessert after dinner.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- 1/4 cup fresh lemon juice
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a bundt pan, making sure all the edges are well coated to prevent sticking.
2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. This step is important for creating a soft and tender cake.
3. Add Eggs and Lemon
Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest and fresh lemon juice, mixing until well combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Stir in the vanilla extract.
6. Bake the Cake
Pour the batter into the prepared loaf or bundt pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If the top of the cake starts browning too quickly, loosely cover it with aluminum foil during the last 15 minutes of baking.
7. Cool the Cake
Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
8. Prepare the Lemon Glaze
In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
9. Glaze the Cake
Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set for about 15 minutes before slicing and serving.
Cooking Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature for the best texture. This helps create a smoother batter and a fluffier cake.
- Lemon Flavor: For extra lemon flavor, you can add an additional teaspoon of lemon extract to the batter along with the vanilla extract.
- Flour Measuring: Be sure to measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the cake dense and dry.
Variations
- Blueberry Lemon Pound Cake: Add 1 cup of fresh or frozen blueberries to the batter for a fruity twist. Toss the blueberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom.
- Poppy Seed Lemon Pound Cake: Stir in 2 tablespoons of poppy seeds for a delightful crunch and a classic combination of flavors.
- Gluten-Free Lemon Pound Cake: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
Frequently Asked Questions (FAQs)
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. Store it at room temperature in an airtight container for up to 3 days. The flavors actually intensify as it sits, making it even more delicious!
How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. You can also freeze the cake (without the glaze) for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator and glaze before serving.
Can I use a bundt pan instead of a loaf pan?
Absolutely! A bundt pan works beautifully for this recipe. Just make sure to grease and flour the bundt pan well, especially around the crevices, to ensure the cake comes out cleanly.
What can I serve with lemon pound cake?
This cake is delicious on its own, but it also pairs wonderfully with fresh berries, a dollop of whipped cream, or a scoop of vanilla ice cream for a more decadent treat.
Can I make mini lemon pound cakes?
Yes, you can use mini loaf pans or a muffin tin to make smaller versions of this cake. Adjust the baking time to about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Lemon Pound Cake is a classic, moist, and deliciously tangy dessert that’s easy to make and always a crowd-pleaser. The combination of fresh lemon juice, lemon zest, and a sweet glaze makes this cake perfect for any occasion. Whether you enjoy it with your morning coffee, as a light dessert, or for a special celebration, this lemon pound cake is sure to impress.
Give this recipe a try and enjoy the burst of citrusy sunshine in every bite!
Let me know if you need more variations or additional tips for this recipe!
