Description
Mile-High Lemon Pound Cake is the ultimate lemon lover’s dream. Towering high with a rich, buttery crumb and infused with bright citrus flavor, this stunning cake combines elegance and comfort in every slice. Its lofty height, velvety texture, and refreshing lemon taste make it a standout dessert for holidays, celebrations, brunches, and everyday indulgence.
Ingredients
🍋 For the Lemon Pound Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup sour cream
🍋 For the Lemon Glaze
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Optional Garnishes
- Lemon slices
- Candied lemon peel
- Fresh berries
- Powdered sugar
- Mint leaves
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (163°C).
Grease and flour a 10-inch Bundt pan thoroughly.
Set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Cream Cheese
In a large mixing bowl, beat together:
- Butter
- Cream cheese
Beat until smooth and fluffy.
Gradually add sugar.
Continue beating for 4–5 minutes until light and airy.
This step helps create the cake’s impressive height.
Step 4: Add Eggs and Flavorings
Add eggs one at a time.
Beat well after each addition.
Mix in:
- Lemon zest
- Lemon juice
- Vanilla extract
- Sour cream
Blend until smooth.
Step 5: Add Dry Ingredients
Gradually add the flour mixture.
Mix on low speed until just combined.
Do not overmix.
Overmixing can make the cake dense.
Step 6: Bake the Cake
Pour batter into the prepared Bundt pan.
Smooth the top.
Bake for 75–90 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes.
Transfer to a wire rack to cool completely.
Step 7: Make the Lemon Glaze
Whisk together:
- Powdered sugar
- Lemon juice
- Lemon zest
Mix until smooth.
Drizzle generously over the cooled cake.
Allow the glaze to set before slicing.
Notes
- Use fresh lemon juice rather than bottled.
- Room-temperature ingredients produce a smoother batter.
- Do not rush the creaming process.
- Avoid opening the oven door during baking.
- Allow the cake to cool before glazing.
- Measure flour carefully for the best texture.
- Prep Time: 25 minutes
- Cook Time: 85 minutes
Nutrition
- Calories: 610
- Sugar: 56g
- Sodium: 180mg
- Fat: 31g
- Carbohydrates: 74g
- Protein: 7g