lemon pound cake recipe
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream or whole milk
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons fresh lemon juice (for the glaze)
Instructions
- Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan. This ensures the cake releases easily after baking without sticking to the sides.
- In a large mixing bowl, beat the softened butter and granulated sugar together. Use a hand mixer or stand mixer on medium-high speed for about 5 minutes until the mixture is pale, light, and fluffy.
- Add the eggs one at a time, beating well after each addition. This allows the eggs to emulsify properly with the butter. Mix in the lemon zest and vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent is evenly distributed throughout the batter.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and lemon juice. Begin and end with the flour mixture. Mix on low speed just until combined; do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
- In a small bowl, whisk the powdered sugar and 2 tablespoons of lemon juice until smooth. While the cake is still slightly warm, drizzle the glaze over the top so it can soak in slightly and set as the cake cools completely.
Find it online: https://www.pleasecook.com/desserts/lemon-pound-cake-recipe/