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The Ultimate Lemon Pound Cake Recipe
Why You’ll Love This Lemon Pound Cake
This Lemon Pound Cake is more than just a dessert; it’s an experience. The delicate balance of buttery richness, bright citrus notes, and a tangy lemon glaze creates a symphony of flavors that will leave you craving more. It’s incredibly moist, incredibly easy to make, and incredibly impressive – perfect for everything from a casual brunch to a sophisticated tea party. This recipe is your go-to for a crowd-pleasing classic with a zesty twist.
Ingredient Notes
Using fresh lemons is key here! The zest and juice provide the most vibrant lemon flavor. Make sure your butter is softened to room temperature for optimal creaming. Good quality sour cream adds moisture and tang. Don’t skip the vanilla extract; it enhances the overall flavor profile.
Ingredients:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 tablespoons fresh lemon zest
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Step-by-Step Guide
Instructions:
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. This is crucial for a tender crumb!
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour. This prevents lumps.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix the powdered sugar with lemon juice to create the glaze. Drizzle over the cooled cake.
Tips for Success
Don’t overmix the batter. Overmixing develops gluten, resulting in a tough cake. Room temperature ingredients ensure even baking. Let the cake cool completely before glazing to prevent the glaze from melting.
Frequently Asked Questions (FAQ)
- Can I use bottled lemon juice? While fresh lemon juice is preferred for the best flavor, you can use bottled lemon juice in a pinch. Just be aware the flavor might be slightly less intense.
- How do I store leftover cake? Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Can I freeze this cake? Yes! Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Enjoy your delightful Lemon Pound Cake! Let me know in the comments how yours turned out!
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