Lemon Pound Cake
User Reviews
5
Lemon Pound Cake
Description
This Lemon Pound Cake mixes unsalted butter and sugar until fluffy, then incorporates eggs, sour cream, vanilla extract, fresh lemon juice, and zest for balanced citrus flavor and moist texture. Whole milk is added for richness. Dry ingredients include all-purpose flour, baking powder for lift, and a touch of kosher salt to enhance flavor.
The combined batter is gently mixed to avoid overworking the flour, then baked in loaf pans until a toothpick inserted near the center comes out with moist crumbs, indicating appropriate doneness. The cake has a tight but tender crumb with a smooth lemon flavor throughout.
After cooling, a sweet lemon glaze made of powdered sugar, lemon juice, milk, and optional zest is whisked smooth and poured over the cake, creating a slightly glossy, tangy topping that accentuates the lemon notes. This cake pairs well with coffee or tea and slices easily for serving.
The calorie count provided applies to the entire loaf and can be divided according to slice size. The cake keeps well covered at room temperature for a few days.
Ingredients
- 1 cup butter at room temperature, unsalted
- 1 3/4 cup granulated sugar
- 3 large egg at room temperature
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup lemon juice fresh
- 1 1/2 Tbsp lemon zest
- 2/3 cup milk whole
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp kosher salt
Sweet Lemon Glaze
- 1 cup powdered sugar whisked to remove any lumps
- 2 tsp lemon juice fresh
- 1 tsp milk whole
- 1 tsp lemon optional, zest
Instructions
- Preheat oven to 325°F. Lightly spray two 9x5" loaf pans and line each with parchment paper. Set aside.
- Add butter to a large mixing bowl and beat on medium with a hand mixer until light and fluffy. Add sugar and beat again until fluffy and combined.
- Add eggs and beat until combined. Add sour cream, vanilla, lemon juice, lemon zest and milk, then beat until combined.
- In a separate mixing bowl, add flour, baking powder and salt, whisking until well mixed.
- Add flour mixture to batter and stir with a rubber spatula until JUST combined and no flour streaks remain.
- Divide batter evenly among the two prepared loaf pans, using the spatula to smooth the batter into an even layer.
- Bake in preheated oven for 40-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs on it.
- Remove from oven and let cool.
- While cake is cooling, in a small mixing bowl, add all sweet lemon glaze ingredients (powdered sugar, lemon juice, milk and the optional lemon zest).
- Whisk well until smooth. Once cake has cooled, remove it from the pan and pour the glaze over the top of the cake.
Notes
- The calorie total applies to the full 9x5 inch loaf; adjust per slice based on how many slices you cut.
Nutrition Information
Show DetailsNutrition Facts
Serving: 29x5
Amount Per Serving
Calories 5319 kcal
% Daily Value*
| Calories | 5319kcal | 266% |
| Carbohydrates | 778g | 259% |
| Protein | 67g | 134% |
| Fat | 223g | 343% |
| Saturated Fat | 134g | 670% |
| Trans Fat | 8g | 400% |
| Cholesterol | 1103mg | 368% |
| Sodium | 975mg | 41% |
| Potassium | 1906mg | 41% |
| Fiber | 12g | 48% |
| Sugar | 482g | 964% |
| Vitamin A | 7242IU | 145% |
| Vitamin C | 42mg | 47% |
| Calcium | 840mg | 84% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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