5 from 206 votes
Lemon Pound Cake
Lemon Pound Cake combines the brightness of fresh lemon zest and juice with a moist, tender crumb achieved by blending softened butter, sour cream, and sugar. The cake is baked in a loaf pan, producing a golden crust and soft interior. A lemon glaze made from powdered sugar, butter, and lemon juice adds a smooth, tangy finish that complements the cake's rich texture. This recipe is useful for those seeking a citrus-flavored dessert with a balance of sweetness and tartness.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings:
12
slices
Calories:
269 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 269
% 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.