Description
Mile High Lemon Pound Cake is the ultimate dessert for anyone who loves rich buttery cakes with bright citrus flavor. Tall, golden, and beautifully moist, this classic pound cake rises high with a tender crumb and a refreshing lemon taste that shines in every bite.
Ingredients
For the Pound Cake:
- 1 ½ cups unsalted butter (softened)
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract (optional)
For the Lemon Glaze:
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (165°C). Thoroughly grease and flour a bundt pan or tube pan to prevent sticking.
In a large mixing bowl, beat the butter until creamy. Gradually add sugar and continue beating for 5–7 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition. This helps create a smooth batter and stable structure.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients into the butter mixture, alternating with sour cream. Mix gently until combined.
Add lemon juice, lemon zest, vanilla extract, and lemon extract. Stir just until incorporated.
Pour batter into the prepared pan and smooth the top evenly.
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 minutes before turning it onto a wire rack.
Prepare the glaze by whisking powdered sugar, lemon juice, and zest until smooth. Drizzle generously over the cooled cake.
Notes
- Use fresh lemon juice for the brightest flavor
- Avoid overmixing the batter to keep the texture tender
- Ensure all ingredients are at room temperature
- Grease every corner of the bundt pan carefully
- Prep Time: 25 minutes
- Cook Time: 80 minutes
Nutrition
- Calories: 520 kcal
- Sodium: 180mg
- Protein: 6g