Lemon Pound Cake

Lemon Pound Cake is a classic dessert that’s loved for its moist, tender crumb and vibrant citrus flavor. With just the right balance of sweetness and tang, this cake is a delightful treat that’s perfect for any occasion. The addition of lemon zest and lemon juice infuses the cake with a bright, refreshing flavor, while the sour cream keeps it moist and decadent. Topped with a simple lemon glaze, this cake is the ultimate indulgence for lemon lovers.

Whether you’re celebrating a special event or simply treating yourself to a comforting homemade dessert, this Lemon Pound Cake will hit the spot. The combination of buttery richness and tangy lemon is guaranteed to please. Serve it with a cup of tea or coffee for a delightful afternoon treat, or enjoy it as a dessert after dinner. This cake is easy to make, with a few simple ingredients that come together to create a flavorful, light yet rich dessert.

Why You’ll Love This Recipe

1. Bright Lemon Flavor

The addition of lemon zest and lemon juice gives this pound cake a vibrant, refreshing citrus flavor that’s perfect for any season.

2. Moist and Tender Texture

Thanks to the sour cream and butter, the cake comes out incredibly moist with a soft, tender crumb that melts in your mouth.

3. Simple Ingredients

Made with basic pantry staples, this cake is simple to prepare, requiring no special equipment or ingredients.

4. Lemon Glaze

The lemon glaze adds an extra layer of sweetness and citrus flavor, making the cake even more irresistible.

5. Versatile Dessert

Perfect for any occasion, this cake is great for parties, family gatherings, or simply as a treat to enjoy at home.

this RECIPE

Ingredients

For the Lemon Pound Cake:

• All-purpose flour
• Baking powder
• Kosher salt
• Unsalted butter (softened)
• Granulated sugar
• Large eggs (room temperature)
• Lemon zest (from about 3 lemons)
• Lemon juice
• Sour cream

For the Lemon Glaze:

• Powdered sugar
• Lemon juice

Variations

• Add Blueberries or Raspberries: Fresh or frozen berries would pair wonderfully with the lemon flavor in the pound cake.
• Gluten-Free Version: Use a gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
• Make it Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a bit of crunch and added flavor.
• Add a Layer of Cream Cheese Frosting: For an extra indulgent treat, top the pound cake with a smooth cream cheese frosting instead of the glaze.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

Step 4: Add Eggs and Lemon

Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and lemon juice.

Step 5: Alternate Dry Ingredients and Sour Cream

Add the dry ingredients in three parts, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined – do not overmix.

Step 6: Bake

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 into the center of the cake comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.

Step 7: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add more lemon juice a little at a time until you reach your desired consistency.

Step 9: Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides. Let the glaze set for a few minutes before serving.

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This helps the ingredients combine more easily and creates a smoother batter.
• Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix only until combined. Overmixing can lead to a dense cake.
• Test for Doneness: Always check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
• Make Sure the Cake Cools Completely: Allow the cake to cool completely before glazing, as glazing it while it’s still warm may cause the glaze to melt and run off.

How to Serve

Serve the Lemon Pound Cake sliced and drizzled with lemon glaze. It pairs perfectly with a hot cup of tea or coffee. For an extra treat, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

Make Ahead and Storage

Storing Leftovers

Store the cake in an airtight container at room temperature for up to 3 days. If you want to extend the freshness, you can refrigerate it for up to 5 days.

Freezing

To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Reheating

To reheat, place individual slices in the microwave for 10-15 seconds, or warm the whole loaf in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

1. Can I make this cake ahead of time?

Yes, this cake can be baked a day in advance and stored at room temperature until ready to serve.

2. Can I use a different type of citrus for this cake?

Absolutely! You can use orange, lime, or even grapefruit zest and juice in place of the lemon for a different citrus twist.

3. Can I make this cake without the glaze?

Yes, if you prefer a less sweet cake, you can skip the glaze and enjoy the cake as is.

4. What can I substitute for sour cream?

You can substitute plain yogurt or buttermilk for sour cream if needed.

5. How do I know when the cake is done?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs clinging to it.

6. Can I double the recipe?

Yes, you can double the recipe to make two cakes. Just adjust the baking time as needed.

7. Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, then store it in the freezer for up to 3 months.

8. How do I make the cake more lemony?

For a stronger lemon flavor, you can increase the amount of lemon zest and juice in the batter.

9. Can I use a Bundt pan instead of a loaf pan?

Yes, you can use a Bundt pan. Just make sure to grease it well and monitor the baking time, as it may differ slightly.

10. How long will the cake stay fresh?

The cake will stay fresh for about 3 days at room temperature and up to 5 days if refrigerated.

Conclusion

Lemon Pound Cake is the perfect balance of moist, tender cake with a burst of refreshing lemon flavor. Topped with a simple lemon glaze, it’s an easy and elegant dessert that’s sure to please anyone with a sweet tooth. Whether for a special occasion or a simple treat, this cake will become a favorite in your baking repertoire.

Print