Lemon Pound Cake
User Reviews
5
Lemon Pound Cake
Description
The Lemon Pound Cake recipe features fresh lemon zest and juice incorporated into a batter of butter, eggs, sour cream, flour, and sugar. The batter is mixed carefully to incorporate air in the butter and sugar for a light texture without overbeating the eggs or flour mixture. Baking at a moderate temperature produces a moist interior and a slightly golden crust. After cooling, a glaze of powdered sugar, melted butter, and lemon juice is drizzled over the cake, providing a glossy, tangy coating.
The lemon flavor shines through both the cake and glaze, offering a delicate tartness that balances the buttery richness. The sour cream adds moisture and slight tang, keeping the crumb tender. The texture is dense yet soft, typical of a pound cake, making it suitable for serving as a snack, dessert, or with tea or coffee.
For best results, use freshly zested lemons, avoiding the bitter white pith, and ensure all ingredients are at room temperature. The long creaming of butter and sugar is essential for texture. Use a stand mixer if available, and measure flour by scooping it into a cup to avoid excess. Bake until a toothpick comes out clean, then let cool completely before glazing to prevent melting. The glaze thickness can be adjusted with lemon juice for desired consistency.
Ingredients
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice fresh
- ½ cup butter softened
- 3 egg room temperature
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
Glaze
- 1 cup powdered sugar
- 1 teaspoon butter melted
- 2-3 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 325°F and grease/flour an 8"x4" loaf pan.
- Using a fine grater or a zester, zest the lemon. Juice the lemons in a small bowl.
- In a medium bowl, whisk together flour, baking powder, baking soda, and lemon zest.
- Place butter and sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes. Scrape the sides as needed.
- Mix in lemon juice, then add eggs one at a time, beating well after each addition.
- Turn the mixer to low and gradually alternate adding the flour mixture and sour cream to the batter, mixing just until combined.
- Spread the batter evenly in the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, in a small bowl, combine powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as needed to reach the desired consistency.
- Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.
Notes
- Use about two lemons for zest and juice; wash lemons before zesting to remove any wax.
- When zesting, avoid the white pith to prevent bitterness; use a microplane or fine grater.
- Allow all ingredients to reach room temperature before mixing.
- Measure flour properly by scooping it into the cup rather than scooping with the cup.
- Cream butter and sugar for about 10 minutes to incorporate air, using a paddle attachment if possible.
- Mix eggs and flour mixture just until combined to avoid overworking the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269 | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 106mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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