🍋 Lemon Pound Cake Recipe

Introduction

The Lemon Pound Cake is a classic dessert that combines rich, buttery goodness with the bright zing of fresh lemons. Its dense yet moist texture makes it ideal for pairing with tea, serving as a light dessert, or even enjoying as a sweet breakfast treat. Whether you’re baking it for a spring picnic, a Sunday brunch, or simply to enjoy with your family, this lemon pound cake is sure to become a favorite. The scent alone — warm cake and fresh lemon zest — is enough to lift your spirits. Best of all, it’s easy to make with simple ingredients and customizable with delicious variations.

Ingredients:

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs, room temperature

3 tablespoons lemon juice (freshly squeezed preferred)

1 tablespoon lemon zest

2 ½ cups (315g) all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup (240ml) sour cream

Optional: 1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup (120g) powdered sugar

2–3 tablespoons lemon juice

1 teaspoon lemon zest

Preparation:

Step 1: Prepare the Oven and Pan

Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan or a bundt pan with butter or nonstick spray, and lightly dust with flour to prevent sticking.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes using a hand or stand mixer.

Step 3: Add Eggs and Lemon

Add the eggs one at a time, mixing well after each addition. Then mix in the lemon juice, lemon zest, and vanilla extract if using.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with sour cream. Begin and end with the flour mixture. Mix until just combined; do not overmix.

Step 5: Bake the Cake

Pour the batter evenly into your prepared pan. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Glaze the Cake

While the cake is cooling, whisk together the powdered sugar, lemon juice, and lemon zest to create the glaze. Drizzle over the cooled cake for a tart-sweet finish.

🍰 Variations

Lemon Blueberry Pound Cake: Add 1 cup of fresh or frozen blueberries to the batter. Dust with flour before folding in to prevent sinking.

Lemon Poppy Seed Cake: Stir in 2 tablespoons of poppy seeds for a nutty texture.

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.

Dairy-Free Option: Use dairy-free margarine and coconut yogurt in place of butter and sour cream.

🔪 Cooking Note:

Ensure all ingredients, especially eggs and butter, are at room temperature for a smoother batter and better texture. The sour cream keeps the cake moist and balances the tartness of the lemon.

🥄 Serving Suggestions:

Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Pair with hot tea or iced coffee for a delightful afternoon treat.

Garnish with thin lemon slices, mint leaves, or candied citrus peel for a beautiful presentation.

Serve warm or chilled – it’s delicious either way!

💡 Tips:

Zest the lemon before juicing – it’s much easier this way.

Use fresh lemon juice for the best flavor. Bottled juice won’t give the same brightness.

Do not overbake – start checking at 60 minutes.

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for 5 days.

This cake also freezes beautifully. Wrap tightly and freeze for up to 3 months.

⏱️ Prep Time:

15 minutes

⏱️ Cooking Time:

60–70 minutes

⏱️ Total Time:

75–85 minutes

🥗 Nutritional Information (per slice, based on 10 servings):

Calories: 420

Protein: 5g

Sodium: 210mg

Carbohydrates: 52g

Sugar: 32g

Fat: 22g

Saturated Fat: 13g

Cholesterol: 105mg

Fiber: 1g

❓ FAQs

Q: Can I make this cake ahead of time?

Yes! Lemon pound cake actually tastes better the next day as the flavors develop. Store tightly wrapped at room temperature.

Q: Can I freeze lemon pound cake?

Absolutely. Once cooled, wrap it in plastic and foil and freeze for up to 3 months. Thaw at room temperature before serving.

Q: What’s the difference between loaf and bundt pan for this recipe?

A loaf pan gives you a traditional rectangular cake, while a bundt pan creates a circular design and may reduce baking time slightly.

Q: Can I use lemon extract instead of lemon juice?

Lemon extract can be used for a more concentrated flavor, but fresh lemon juice adds brightness and acidity that’s hard to match.

Q: Is it possible to reduce the sugar?

You can reduce the sugar slightly (by about ¼ cup), but it may alter the texture and sweetness of the cake.

📝 Conclusion

The Lemon Pound Cake is a timeless dessert that perfectly blends richness and citrus zing. It’s easy to make, incredibly moist, and sure to please any crowd. Whether served glazed or plain, it’s a slice of sunshine you can enjoy year-round. With endless variations and simple ingredients, it’s the kind of recipe you’ll find yourself coming back to again and again. So grab those lemons and let’s get baking — your kitchen is about to smell amazing!

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