Lemon Pound Cake

Lemon Pound Cake is a classic dessert that combines the richness of a traditional pound cake with the bright, refreshing flavor of lemon. This cake is moist, tender, and perfectly balanced, with a zesty lemon kick that elevates every bite. The dense yet soft texture makes it ideal for serving at tea time, as a brunch treat, or as a light dessert after dinner. Topped with a simple lemon glaze, it’s a deliciously tangy finish to a perfect cake. Whether you’re an experienced baker or just starting out, this Lemon Pound Cake will impress both family and guests alike with its fresh, citrusy flavor.

Why You’ll Love This Recipe

1. Tangy Lemon Flavor

The combination of lemon zest and lemon juice in both the cake and glaze gives this pound cake a vibrant and refreshing citrus flavor that is both tangy and sweet.

2. Rich, Moist Texture

Thanks to the butter and sour cream, this cake has a rich, moist texture that stays fresh and tender for days. It’s the perfect balance of richness without being too heavy.

3. Simple to Make

With basic pantry ingredients and straightforward steps, this cake is easy to whip up, even for beginner bakers.

4. Versatile for Any Occasion

This Lemon Pound Cake is perfect for any occasion. It works well for a breakfast or brunch, as an afternoon snack, or as a light, refreshing dessert after dinner.

5. Delicious Lemon Glaze

The lemon glaze adds an extra layer of sweetness and tang, enhancing the citrusy flavor of the cake and making it even more irresistible.

Ingredients

For the Cake:

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

For the Lemon Glaze:

• Powdered sugar
• Lemon juice

Variations

• Gluten-Free Version: Use a gluten-free flour blend to make this cake gluten-free. You may need to adjust the amount of baking powder.
• Dairy-Free Version: Substitute the sour cream with a dairy-free alternative like coconut cream or almond milk-based yogurt, and use a dairy-free butter alternative for the cake and glaze.
• Add Fresh Berries: For extra flavor and a pop of color, you can add fresh berries like blueberries or raspberries on top of the cake or inside the batter.
• Lemon Poppy Seed Pound Cake: Add 1–2 tablespoons of poppy seeds to the batter for a fun twist and added texture.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and kosher salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes using an electric mixer.

Step 4: Add the Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and sour cream, ensuring everything is fully combined.

Step 5: Add the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cake.

Step 6: Pour the Batter and Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool the Cake

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

Step 8: Make the Lemon Glaze

While the cake is cooling, make the glaze by whisking together the powdered sugar and lemon juice until smooth and glossy.

Step 9: Glaze the Cake

Once the cake has cooled, drizzle the lemon glaze over the top, letting it drip down the sides for a beautiful finish.

Step 10: Serve and Enjoy

Slice the cake and serve it immediately or allow the glaze to set before cutting. Enjoy the perfect balance of sweetness and citrusy zing in every bite!

Tips for Making the Recipe

• Room Temperature Ingredients: Ensure that your butter, eggs, and sour cream are at room temperature before mixing. This helps the ingredients blend more easily and creates a smooth batter.
• Don’t Overmix: When incorporating the dry ingredients into the wet mixture, be sure to stir gently. Overmixing can lead to a dense cake.
• Grease and Flour the Pan: Be sure to properly grease and flour your loaf pan to ensure the cake comes out easily after baking.
• Check for Doneness: Ovens vary, so check the cake at around 55 minutes by inserting a toothpick in the center. If it comes out clean or with a few crumbs, the cake is done.
• Extra Lemon Zest: For a stronger lemon flavor, feel free to increase the amount of lemon zest or even add a splash of lemon extract to the batter.

How to Serve

Lemon Pound Cake is delicious on its own, but it also pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream for a more indulgent treat. A hot cup of tea or coffee also makes a great pairing for this cake, enhancing the citrus flavor and providing the perfect afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Pound Cake in an airtight container at room temperature for up to 3 days. The cake will stay moist and fresh for several days due to the sour cream in the batter.

Freezing

Lemon Pound Cake freezes well! Allow the cake to cool completely, then wrap it tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. To thaw, leave the cake at room temperature for several hours.

Reheating

If you prefer your cake warm, you can reheat individual slices in the microwave for 10-15 seconds or heat the entire loaf in the oven at 300°F (150°C) for about 10-15 minutes.

FAQs

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

It’s best to use unsalted butter in this recipe to control the amount of salt. If you only have salted butter, reduce the added salt in the recipe by about ¼ teaspoon.

2. Can I make this cake without sour cream?

Yes, you can substitute the sour cream with Greek yogurt or buttermilk for a similar texture and tanginess.

3. Can I make this recipe in a bundt pan?

Yes, you can. Just be sure to adjust the baking time as bundt pans typically bake faster. Start checking at around 45 minutes.

4. How can I make this cake more lemony?

Increase the amount of lemon zest or add an extra tablespoon of lemon juice to both the cake batter and glaze for a more intense lemon flavor.

5. Can I make this cake ahead of time?

Yes, Lemon Pound Cake stores well for a few days. You can bake it a day or two in advance, store it at room temperature, and glaze it right before serving.

6. Can I use a different type of flour?

If you prefer, you can use cake flour instead of all-purpose flour for a lighter, fluffier texture, though the result may be slightly different.

7. Can I freeze this cake?

Yes, this cake freezes beautifully. Wrap it tightly and store it in the freezer for up to 3 months. To enjoy, simply thaw at room temperature.

8. Can I add fruit or nuts to this cake?

Yes, adding fresh berries or chopped nuts (like almonds or walnuts) is a great way to add texture and extra flavor to this cake.

9. Can I make a dairy-free version of this cake?

Yes, use a dairy-free butter substitute and non-dairy yogurt or sour cream for a dairy-free version of this Lemon Pound Cake.

10. How do I prevent the cake from sticking to the pan?

Make sure to grease and flour your pan well before adding the batter. You can also line it with parchment paper for easy removal.

Conclusion

Lemon Pound Cake is a delightful and easy-to-make dessert that’s bursting with bright lemon flavor and a tender crumb. Whether you’re serving it for a special occasion or enjoying it as a simple treat, this cake is sure to impress with its citrusy zing and delicious glaze. With a few simple ingredients and minimal prep, you can enjoy a homemade cake that’s perfect for any time of day.

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