Lemon Pound Cake Recipe

If you are searching for a zesty, tender, and utterly delightful dessert to brighten your day, this Lemon Pound Cake Recipe is here to become your new go-to favorite. Combining the bright citrus flavors of fresh lemons with the rich, buttery goodness typical of classic pound cake, this recipe strikes the perfect balance between sweet and tangy. Every bite melts in your mouth with a moist crumb and a luscious lemon glaze that adds just the right touch of sparkle. Whether you’re baking it for a casual afternoon treat or a special gathering, this Lemon Pound Cake Recipe promises to impress and comfort all at once.

Ingredients You’ll Need

Gathering the ingredients for this Lemon Pound Cake Recipe is simple and straightforward, but each one plays an essential role in crafting the perfect texture and flavor. From the creamy butter that creates a moist crumb to the fresh lemon zest that brightens every bite, these ingredients are foundational for the cake’s character.

• 1 ½ cups all-purpose flour: Provides the structure and body for your cake, ensuring it rises beautifully.
• 1 teaspoon baking powder: Helps the cake achieve a light and fluffy texture without heaviness.
• ¼ teaspoon kosher salt: Enhances the flavors and balances the sweetness perfectly.
• 1 cup unsalted butter, softened: Adds richness and moisture, making each slice melt in your mouth.
• 1 cup granulated sugar: Sweetens while also aiding in the tender crumb of the cake.
• 3 large eggs (room temperature): Bind the ingredients together and contribute to the cake’s delicate texture.
• 3 tablespoons lemon zest: Delivers a concentrated burst of lemon aroma and flavor.
• 3 tablespoons lemon juice: Provides refreshing citrus tang that cuts through the richness.
• ¼ cup sour cream: Keeps the cake moist and adds a subtle tang that complements the lemon perfectly.
• 1 cup powdered sugar: For the irresistible sweet glaze topping that adds shine and extra lemon flavor.
• 2 tablespoons fresh lemon juice: Mixed into the glaze to intensify the citrus zing and balance sweetness.

How to Make Lemon Pound Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 350°F (175°C). Next, grease and flour your 9×5-inch loaf pan, or if you prefer a more decorative look, a bundt pan works beautifully. This preparation ensures your cake releases effortlessly after baking and maintains its wonderful shape.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Mixing these dry ingredients beforehand helps distribute the rising agents evenly, so your Lemon Pound Cake Recipe bakes uniformly and has a perfect crumb.

Step 3: Cream Butter and Sugar

In a large bowl, beat your softened butter with granulated sugar until the mixture becomes light and fluffy. This crucial step introduces air, making your pound cake tender and airy instead of dense and heavy. Aim for around 3 to 4 minutes—it’s worth the effort!

Step 4: Add Eggs One at a Time

Beat in your eggs one by one, ensuring each is fully incorporated before adding the next. This method helps keep your batter smooth and prevents it from curdling, which is key to the luscious texture of the Lemon Pound Cake Recipe.

Step 5: Stir in Lemon and Sour Cream

Now it’s time to bring in the star flavors—fold in the fresh lemon zest, lemon juice, and sour cream. These ingredients work together to keep the cake moist while giving it its signature bright, tangy punch that makes this dessert so unforgettable.

Step 6: Gently Add Dry Ingredients

Slowly add your dry flour mixture to the wet ingredients, mixing just until everything is combined. Overmixing can lead to a tougher cake, so be gentle and stop as soon as you don’t see any pockets of flour left.

Step 7: Pour Batter into Prepared Pan

Transfer the batter to your prepped loaf or bundt pan, smoothing the top gently with a spatula. This step helps your cake bake evenly and takes shape perfectly in the oven.

Step 8: Bake the Cake

Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will soon fill with a tantalizing aroma that’s nothing short of irresistible—a true sign your Lemon Pound Cake Recipe is almost ready!

Step 9: Cool the Cake

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Cooling fully is essential so that your glaze doesn’t melt off and your slices cut cleanly.

Step 10: Prepare the Lemon Glaze

While your cake cools, whisk together powdered sugar and fresh lemon juice until you have a smooth, thick glaze. This final touch adds a shiny, citrusy finish that perfectly complements the cake’s tender crumb.

Step 11: Glaze and Serve

Once completely cooled, drizzle the glaze generously over the top. Let it set for a few minutes before slicing. Now, the moment you’ve been waiting for: enjoy every luscious slice of this classic Lemon Pound Cake Recipe!

How to Serve Lemon Pound Cake Recipe

Garnishes

Decorating your Lemon Pound Cake Recipe can elevate it from simple to spectacular. Fresh lemon slices, a sprinkle of finely chopped mint, or a dusting of powdered sugar all add visual appeal and complement the flavor beautifully.

Side Dishes

This cake pairs wonderfully with light accompaniments like a scoop of vanilla ice cream, fresh berries, or a dollop of whipped cream. These sides balance the richness and enhance the citrusy notes, making every bite even more delightful.

Creative Ways to Present

For a festive touch, serve slices on pretty dessert plates with edible flowers or alongside a cup of herbal tea. You can also cut the cake into small cubes and serve as part of a dessert platter. The versatility of the Lemon Pound Cake Recipe means it adapts to any occasion!

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Pound Cake Recipe tightly wrapped in plastic wrap or an airtight container at room temperature for up to 3 days. The cake stays moist and flavorful, perfect for a quick snack or surprise guests.

Freezing

If you want to keep your cake longer, freezing is a great option. Wrap it securely in plastic wrap and then in aluminum foil before storing it in the freezer. When you’re ready, thaw overnight in the fridge for best results.

Reheating

To enjoy your Lemon Pound Cake Recipe warm, briefly heat slices in the microwave for 10 to 15 seconds. This revives the buttery softness and enhances the aroma, almost as good as fresh from the oven.

FAQs

Can I use a bundt pan instead of a loaf pan?

Absolutely! A bundt pan works beautifully and gives your Lemon Pound Cake Recipe a stunning shape. Just be sure to adjust baking time slightly if needed, as bundt pans can affect how the cake cooks internally.

Is sour cream necessary in this recipe?

Sour cream adds moisture and a subtle tang that perfectly balances the lemon flavor, but if you don’t have it on hand, Greek yogurt is a fine substitute with a similar effect.

What can I do if I don’t have fresh lemons?

Fresh lemon zest and juice are key to bright, fresh flavor in this Lemon Pound Cake Recipe. If you must substitute, use high-quality bottled lemon juice and lemon extract sparingly, but fresh is always best for the fullest taste.

How can I make the glaze thicker or thinner?

Adjust the powdered sugar and lemon juice ratios to get your preferred glaze consistency—add more powdered sugar to thicken or more lemon juice to thin it out. Aim for a drizzle consistency that coats the back of a spoon.

Can I add extras like poppy seeds or blueberries?

Definitely! Adding a tablespoon or two of poppy seeds or fresh blueberries can enhance your Lemon Pound Cake Recipe with additional texture and bursts of flavor. Just gently fold them into the batter before pouring it into the pan.

Final Thoughts

This Lemon Pound Cake Recipe is the kind of dessert that brings sunshine to your day with every bite. It’s straightforward to make, irresistibly delicious, and wonderfully versatile — you really can’t go wrong. Whether for weekday indulgence or weekend gatherings, I encourage you to try baking this cake and experience the joy it brings to your table and taste buds.

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