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The Perfect Lemon Pound Cake Recipe

This Lemon Pound Cake is a true masterpiece of baking. A buttery, moist crumb infused with the bright, zesty flavor of fresh lemons, topped with a luscious lemon glaze – it’s the epitome of citrusy deliciousness. Perfect for any occasion, from a casual brunch to a sophisticated tea party, this recipe will become a staple in your baking repertoire.

Why You’ll Love This Lemon Pound Cake

• Unbelievably Moist and Tender: The combination of butter, sour cream, and fresh lemon juice creates a cake that’s incredibly moist and tender.
• Bright Lemon Flavor: The generous use of fresh lemon zest and juice ensures a vibrant, authentic lemon flavor that isn’t overpowering.
• Easy to Make: This recipe is surprisingly straightforward, even for beginner bakers.
• Stunning Presentation: The beautiful golden-brown loaf, drizzled with a glossy lemon glaze, is sure to impress.
• Incredibly Versatile: Serve it plain, dust it with powdered sugar, or pair it with fresh berries and whipped cream.

Ingredient Notes

Using high-quality ingredients will make a significant difference in the taste and texture of your pound cake. Here are a few tips:

• Butter: Make sure your butter is softened to room temperature for optimal creaming.
• Lemons: Use fresh lemons for the best flavor. Avoid using bottled lemon juice.
• Sour Cream: Full-fat sour cream adds richness and moisture to the cake.
• Flour: Use all-purpose flour, and be sure to measure it correctly using the spoon-and-level method.

Step-by-Step Guide

Let’s get baking!

1. Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together 1 cup softened unsalted butter and 2 cups granulated sugar until light and fluffy.
3. Add 4 large eggs one at a time, mixing well after each addition.
4. Stir in 2 tablespoons fresh lemon zest, 1/4 cup fresh lemon juice, and 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup sour cream. Begin and end with the flour.
7. Pour batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. For the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle over the cooled cake.

Tips for Baking Success

• Don’t overmix the batter. Overmixing can lead to a tough cake.
• Let the cake cool completely before glazing. A warm cake will melt the glaze.
• Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Frequently Asked Questions

• Can I use a different type of pan? While a 9×5 inch loaf pan is recommended, you can use a similar-sized pan. Adjust baking time as needed.
• Can I substitute the sour cream? You can try using plain yogurt or buttermilk as a substitute, but the texture might be slightly different.
• How do I know when the cake is done? The cake is done when a toothpick inserted into the center comes out clean.
• Can I freeze this cake? Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then foil.

Enjoy your delicious homemade Lemon Pound Cake!

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