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Lemon Pound Cake

Moist lemon pound cake with creamy glaze and tender crumb close up
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This classic Lemon Pound Cake is a timeless, comforting dessert that sings with bright citrus flavor. It features a dense yet incredibly moist and tender crumb, achieved with simple ingredients like fresh lemon zest, butter, and sour cream, all topped with a perfectly balanced sweet-tart glaze.

Ingredients

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  • For the Cake:
  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup full-fat sour cream or plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • Zest of 3 large lemons (about 3 tablespoons)
  • 2 teaspoons pure vanilla extract
  • For the Glaze:
  • 2 cups powdered sugar, sifted
  • 3-4 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly.
  2. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 5-7 minutes until pale and fluffy.
  3. Add eggs one at a time, beating well after each addition. Scrape down bowl as needed.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. In a small bowl, stir together sour cream, 1/4 cup lemon juice, 3 tablespoons lemon zest, and vanilla extract.
  6. With mixer on low, alternately add dry ingredients and sour cream mixture to butter mixture, beginning and ending with dry ingredients. Mix just until combined after each addition. Do not overmix.
  7. Pour batter into prepared pan and smooth the top. Bake for 70-80 minutes, or until a skewer inserted into the center comes out clean.
  8. Let cake cool in pan on a wire rack for 25 minutes. Then invert onto rack to cool completely.
  9. For the glaze, whisk sifted powdered sugar, 3 tablespoons lemon juice, 1 tablespoon zest, and a pinch of salt. Add remaining lemon juice if needed for a pourable consistency.
  10. Once cake is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter once flour is added. The cake must be completely cool before glazing to prevent sogginess. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-pound-cake/