Lemon Pound Cake

Author: Veena Azmanov

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Calories: 23

Adjust Servings Here: 10 servings

Description

This Lemon Pound Cake boasts a rich, buttery texture with a refreshing citrus twist from lemon juice and zest. The vibrant lemon flavor enhances the classic pound cake, making it both delightful and indulgent. Finished with a sweet lemon glaze, it's a perfect balance of tangy and sweet, ideal for any occasion.

Ingredients

For the cake

1 cup (227 g) Unsalted butter softened
1 ½ cups (300 g) Granulated sugar
Zest of 2 large lemons
4 large Eggs
1 tsp Vanilla extract
¼ cup (60 ml) Fresh lemon juice
2 tbsp Sour cream or buttermilk or milk
2½ cups (310 g) All-purpose flour
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt

For the lemon glaze

1 cup (120 g) Powdered sugar
2 tbsp Fresh lemon juice
1 tsp Lemon zest (optional for extra flavor)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Wet Ingredients: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the lemon zest and mix until well combined. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract and lemon juice.
1 cup Unsalted butter, 1 ½ cups Granulated sugar, Zest of 2 large lemons, 4 large Eggs, 1 tsp Vanilla extract
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Be careful not to overmix.
¼ cup Fresh lemon juice, 2 tbsp Sour cream, 2½ cups All-purpose flour, 2 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Pro tip: I like adding a few cold butter slices to the cake before baking. This is optional.
Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Lemon glaze: While the cake is cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. If using, stir in the lemon zest. Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides.
1 cup Powdered sugar, 2 tbsp Fresh lemon juice, 1 tsp Lemon zest (optional
Serve: Let the glaze set before slicing and serving.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you