Few desserts capture the essence of freshness and comfort quite like a lemon pound cake. The bright, zesty flavour of lemons and the buttery richness of a pound cake create an uplifting and indulgent dessert. Whether you’re looking for a treat to accompany your afternoon tea or a show-stopping dessert for a gathering, this lemon pound cake recipe is guaranteed to delight. Let’s dive into the magic of baking this classic cake that combines simplicity with elegance.
Table of Contents
Why You’ll Love This Recipe
- Bursting with Lemon Flavor: Every bite is infused with fresh lemons’ bright and zesty taste.
- Moist and Buttery Texture: The sour cream ensures a soft, rich crumb.
- Easy to Make: Straightforward steps make this recipe accessible for bakers of all levels.
- Versatile Dessert: Perfect for tea time, brunch, or as a celebratory treat.
- Elegant Presentation: The glossy lemon glaze adds a beautiful finishing touch.
Nutrition Information:
- Serving Size: 1 slice (1/10 of the cake)
- Calories: 350
- Sugar: 32g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Ingredients:
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Ingredients and Substitutions
- Unsalted Butter: Provides the base for a rich and tender cake. Salted butter can be used, but reduce the added salt.
- Sour Cream: Adds moisture and a slight tang. Plain Greek yoghurt is an excellent substitute.
- Lemons: Fresh lemon juice and zest are crucial for authentic flavour. Avoid bottled lemon juice.
- Powdered Sugar: Essential for a smooth glaze. Granulated sugar will not work as a substitute here.
- Vanilla Extract: Enhances the flavour profile; almond extract can be used for a unique twist.
How to Make Lemon Pound Cake Recipe (Step-by-Step)
- Gather Ingredients: Start by measuring and preparing all ingredients to ensure a smooth baking process.
- Cream Butter and Sugar: Beat thoroughly to achieve a light and fluffy texture. This step is key to a tender cake.
- Incorporate Eggs: Add one egg at a time to prevent curdling and ensure a homogeneous mixture.
- Alternate Dry and Wet Ingredients: Gradually incorporate dry ingredients and sour cream to avoid overmixing.
- Bake with Care: Ensure doneness by inserting a toothpick into the centre.
- Cool and Glaze: Allow the cake to cool completely before adding the glaze to avoid melting.
Expert Tips for Success
- Room-Temperature Ingredients: For a smoother batter, ensure butter, eggs, and sour cream are at room temperature.
- Accurate Measurements: Use a kitchen scale for precision, especially when measuring flour.
- Avoid Overbaking: Check for doneness 5 minutes before the recommended bake time.
- Glaze Immediately Before Serving: Apply the glaze shortly before serving for a fresh, glossy look.
Variations and Customizations
- Add Berries: Fold in fresh blueberries or raspberries for a fruity twist.
- Make It Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Extra Zest: Double the lemon zest for a more intense citrus flavour.
- Lighter Version: Replace sour cream with low-fat yoghurt.
Storage and Reheating Instructions
- Storage: Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days.
- Freezing: Freeze slices in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds for a freshly baked feel.
Serving Suggestions
- Pair with a dollop of whipped cream and fresh berries.
- Serve alongside a hot cup of Earl Grey tea or coffee.
- Add a scoop of vanilla ice cream for an indulgent dessert.
Frequently Asked Questions (FAQs)
Q: Can I use bottled lemon juice?
A: Freshly squeezed lemon juice is highly recommended for authentic flavour, but bottled juice can be used in a pinch.
Q: Why is my cake dry?
A: Overbaking or overmixing the batter can lead to dryness. Be sure to measure accurately and check for doneness early.
Q: Can I make this cake ahead of time?
A: Yes! This cake tastes even more delicious the next day as the flavours have had time to blend.
Related Recipes
- Classic Vanilla Pound Cake
- Blueberry Lemon Loaf
- Citrus Poppy Seed Muffins
- Cream Cheese Frosted Lemon Bars
- Lemon Drizzle Cake
Conclusion
This lemon pound cake recipe combines classic flavours with a modern twist, making it an ideal treat for any occasion. The zesty lemon glaze perfectly complements the buttery cake, creating a simple and sophisticated dessert. Gather your ingredients, preheat your oven, and get ready to enjoy the best homemade lemon pound cake. We’d love to hear how yours turns out—share your results with us!
Mini Pastry Wrapped Cranberry Baked Brie: The Ultimate Holiday Appetizer
Easy Lemon Pound Cake Recipe
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 2 cup granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (optional)
Instructions
- Preheat and Prepare:Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.Cream Butter and Sugar:In a large bowl, beat the butter and sugar together until light and fluffy (about 3-5 minutes).Add Eggs:Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.Mix Dry Ingredients:In a separate bowl, whisk together flour, baking powder, baking soda, and salt.Combine Ingredients:Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Start and end with the dry ingredients.Add Lemon and Vanilla:Stir in lemon zest, lemon juice, and vanilla extract until well combined.Bake:Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.Cool:Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Prepare the Glaze:In a small bowl, whisk together powdered sugar, lemon juice, and zest until smooth.Glaze the Cake:Drizzle the glaze over the cooled cake. Allow it to set before slicing and serving.
Notes
- Use freshly squeezed lemon juice for the best flavor.
- Do not overmix the batter to keep the cake tender.