Description
This classic Lemon Pound Cake features a moist, buttery texture infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for a bright, citrusy dessert that’s easy to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes using an electric mixer.
- Add Eggs: Add the eggs one at a time into the butter mixture, beating well after each addition to incorporate air and improve texture.
- Add Lemon and Sour Cream: Stir in the fresh lemon zest, lemon juice, and sour cream until everything is well combined for a tangy and moist batter.
- Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredients, mixing gently just until combined to avoid overworking the batter.
- Pour Batter into Pan: Transfer the batter into the prepared pan and smooth the top with a spatula for even baking.
- Bake: Bake the cake in the preheated oven for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely for the best texture.
- Prepare Lemon Glaze: While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and thick.
- Glaze and Serve: Once completely cooled, drizzle the lemon glaze over the top of the cake. Slice and enjoy your fresh lemon pound cake.
Notes
- Ensure eggs are at room temperature to create a smoother batter and improve rise.
- Do not overmix the batter once you combine dry and wet ingredients to avoid a dense cake.
- If using a bundt pan, increase baking time slightly and check doneness accordingly.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Lemon zest provides the best citrus flavor, use fresh lemons if possible.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
