The Best Lemon Pound Cake
A moist, buttery, and citrus-packed lemon pound cake that's easy to make and perfect for any occasion.
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingrédients
Lemon Pound Cake
- 225 g unsalted butter softened at room temperature
- 250 g granulated sugar
- 4 large eggs room temperature
- 250 g all-purpose flour or cake flour for a softer texture
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp lemon zest freshly grated
- 60 ml lemon juice freshly squeezed
- 120 ml sour cream adds moisture and richness
- 1 tsp vanilla extract
- 1 tsp lemon extract optional, for extra lemony taste
Lemon Glaze
- 1 cup powdered sugar
- 2-3 tbsp lemon juice
- 1 tsp lemon zest optional, for extra flavor
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon zest, vanilla extract, and lemon extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with sour cream and lemon juice.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack.
- Prepare the glaze by whisking powdered sugar, lemon juice, and lemon zest together.
- Drizzle the glaze over the cooled cake and let it set before serving.
Notes
For a richer taste, try using Meyer lemons. Store at room temperature for up to 3 days or refrigerate for up to a week.