Lemon Pound Cake Recipe

Lemon Pound Cake is a timeless classic that combines the richness of a buttery pound cake with the bright, refreshing flavor of lemon. Perfectly dense, moist, and bursting with citrus goodness, this cake is sure to become a favorite for any occasion. Whether you serve it as a light dessert, a treat for tea time, or even as a delightful breakfast, this lemon-infused cake never disappoints.

The combination of sour cream and butter in this recipe ensures the cake is extra moist, while the lemon zest and juice provide a fresh, vibrant flavor that elevates the cake to a whole new level. Topped with a simple lemon glaze, this cake is finished with a tangy sweetness that will leave your taste buds craving more.

Why You’ll Love This Recipe

This Lemon Pound Cake is a perfect balance of richness and tanginess. The combination of sour cream and butter creates a tender crumb, while the lemon zest and juice give the cake a refreshing citrus flavor. The light glaze adds just the right amount of sweetness to balance the tanginess. It’s an easy, no-fuss recipe that’s perfect for a wide variety of occasions—whether you’re serving it at a family gathering, a holiday brunch, or enjoying a slice with your afternoon coffee.

The best part? This cake is simple to make, requires minimal ingredients, and has a flavor that everyone will love. Its versatility means you can serve it on its own or with fresh berries, whipped cream, or a dollop of yogurt. It’s sure to impress both family and friends.

Ingredients

For the Lemon Pound Cake:

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

For the Lemon Glaze:

• Powdered sugar
• Lemon juice

Variations

This Lemon Pound Cake can be easily customized to suit different preferences:

• Add-ins: For extra flavor, consider folding in fresh blueberries or raspberries into the batter. Chopped nuts like almonds or walnuts can also be added for crunch.
• Glaze variations: If you want a thicker glaze, simply add more powdered sugar. If you’d prefer a less sweet glaze, reduce the powdered sugar and add a little more lemon juice for a tart finish.
• Lemon and Lime Combo: You can swap out some of the lemon zest and juice with lime for a citrusy twist on the classic pound cake.
• Gluten-Free: You can make this cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make it easier to remove the cake after baking.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.

Step 3: Cream Butter and Sugar

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

Step 4: Add Eggs and Lemon

Add the eggs one at a time, beating well after each addition. Add the lemon zest, lemon juice, and sour cream, mixing until everything is fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 6: Bake the Pound Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and have a slight spring when gently pressed.

Step 7: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make the Lemon Glaze

While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, add a bit more lemon juice.

Step 9: Glaze the Cake

Once the cake has cooled completely, drizzle the lemon glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing.

Tips for Making the Recipe

• Use Room Temperature Ingredients: For the best results, ensure that your eggs, butter, and sour cream are at room temperature before you begin mixing. This helps the ingredients combine more easily and results in a smoother batter.
• Don’t Overmix the Batter: Once you add the flour, mix just until the ingredients are combined. Overmixing can result in a dense cake.
• Test for Doneness: Every oven is different, so start checking the cake around 55 minutes. If the top is golden brown and a toothpick comes out clean, it’s done.
• Let the Cake Cool: Allow the cake to cool slightly in the pan before removing it to ensure it doesn’t break apart.

How to Serve

Lemon Pound Cake is versatile and can be served in many ways:

• Serve it on its own as a sweet, citrusy snack with coffee or tea.
• For a more decadent treat, top it with whipped cream and fresh berries or a scoop of vanilla ice cream.
• This cake also pairs beautifully with a light fruit salad or even a drizzle of honey for added sweetness.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Pound Cake in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s better to refrigerate the cake to keep it fresh for longer.

Freezing

To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. When ready to enjoy, let it thaw at room temperature or warm it in the oven at 300°F (150°C) for 10-15 minutes.

Reheating

If you prefer to enjoy the cake warm, slice it and microwave it for about 10-15 seconds or reheat it in the oven at 300°F (150°C) for about 10 minutes.

FAQs

1. Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter for this recipe to have more control over the amount of salt in the cake. If you only have salted butter, reduce the amount of salt in the recipe.

2. Can I make this cake ahead of time?

Yes, you can bake the cake a day ahead. Store it in an airtight container and allow it to cool completely before covering.

3. Can I make this cake without the glaze?

Yes, you can skip the glaze if you prefer a simpler version of the cake. The cake is still delicious without it.

4. Can I use a different citrus fruit?

Yes, you can substitute lemon with orange, lime, or even grapefruit zest and juice for a different citrus twist.

5. Can I freeze this cake?

Yes, you can freeze the pound cake. Once it’s fully cooled, wrap it tightly in plastic wrap and then in aluminum foil before freezing.

6. Can I add mix-ins like blueberries or nuts?

Absolutely! You can add a handful of blueberries, raspberries, or chopped nuts like almonds or walnuts to the batter before baking.

7. How do I store leftover cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for longer storage.

8. Can I substitute sour cream with Greek yogurt?

Yes, you can substitute sour cream with Greek yogurt for a slightly tangier flavor and similar texture.

9. Why is my cake dense?

If your cake turns out dense, it could be because you overmixed the batter. Be sure to mix just until the ingredients are combined, and don’t overwork the dough.

10. Can I use cake flour instead of all-purpose flour?

You can substitute cake flour for all-purpose flour, but make sure to use the proper conversion ratio, as cake flour has a finer texture and may make the cake lighter.

Conclusion

Lemon Pound Cake is a refreshing and rich dessert that’s perfect for any occasion. With its moist texture, bright citrus flavor, and simple glaze, it’s a guaranteed crowd-pleaser. Whether enjoyed on its own or dressed up with berries and whipped cream, this cake will quickly become a favorite in your baking repertoire. Easy to make and delicious to eat, it’s a must-try recipe for lemon lovers everywhere.

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