Lemon Pound Cake

When it comes to baking, few things can lift your spirits quite like a freshly baked Lemon Pound Cake. I still remember the first time I made it; the aroma of zesty lemons wafting through the kitchen filled my home with warmth and joy. As I mixed the ingredients, I could already imagine the delightful taste of that sweet and tangy treat that pairs so beautifully with a cup of tea or coffee. There’s something special about the way the citrus cuts through the richness of the buttery cake. Every slice is a slice of sunshine, perfect for sharing with friends, celebrating special occasions, or simply enjoying on a quiet afternoon. It’s a recipe that has become a staple in my home, bringing smiles to faces and a hint of nostalgia every time I bake it.

Ingredients to Make Lemon Pound Cake

To create a delicious Lemon Pound Cake, you’ll need a harmonious blend of ingredients that work together beautifully. The key players in this recipe include all-purpose flour, granulated sugar, and fresh lemons, which all contribute to the cake’s texture and flavor. Each ingredient plays a vital role in achieving the perfect balance of sweetness and zestiness.

• 1½ cups all-purpose flour (spooned and leveled) – This is the main structural ingredient that gives the cake its body.
• 1 tablespoon all-purpose flour (spooned and leveled) – A little extra flour helps with the texture.
• 3 teaspoons baking powder – Ensures that the cake rises beautifully.
• 1 cup granulated sugar – Adds sweetness and moisture to the cake.
• 1 tablespoon fresh lemon zest – Enhances the lemon flavor with its aromatic oils.
• ½ cup salted sweet cream butter (softened) – Provides rich flavor and moisture.
• ¼ cup vegetable oil – Adds additional moisture and a tender crumb.
• ¼ cup sour cream (room temperature) – Keeps the cake moist and adds a subtle tang.
• ¼ cup freshly squeezed lemon juice – Infuses the cake with a bright, citrus flavor.
• 1½ teaspoons pure lemon extract – Intensifies the lemon flavor further.
• 1 teaspoon pure vanilla extract – Adds depth to the flavor profile.
• 3 extra large eggs (room temperature) – Binds the ingredients and provides richness.
• 2 to 3 drops yellow gel food color – This is optional, but it gives the cake a lovely golden hue.
• 1 cup powdered sugar (sifted) – Used for the glaze, adding sweetness and a beautiful finish.
• 2½ tablespoons freshly squeezed lemon juice – Another layer of lemon flavor for the glaze.
• 1 tablespoon fresh lemon zest – Added to the glaze for extra zing.

Making This Lemon Pound Cake

Creating a Lemon Pound Cake is a rewarding experience that fills your kitchen with delightful aromas. Let’s dive into the steps for making this delicious cake that will surely impress!

1. Preheat your oven to 325°F. Get ready by lining an 8½ x 4½-inch loaf pan with a parchment paper sling, which will help you remove the cake easily once it’s done. Then, spray the loaf pan with baker’s spray, like Baker’s Joy, to prevent sticking.
2. In a medium-sized mixing bowl, add the 1½ cups of all-purpose flour and 3 teaspoons of baking powder. Whisk them together until well combined, and then set this mixture aside. This step is crucial as it ensures a uniform rise.
3. In a small mixing bowl, combine 1 cup of granulated sugar and 1 tablespoon of fresh lemon zest. Stir these together to release the fragrant oils from the zest, creating a wonderful mixture. Set this aside; it will bring a burst of flavor to your cake.
4. Next, in a stand mixer or large mixing bowl with a handheld mixer, beat together ½ cup of softened salted sweet cream butter, ¼ cup of vegetable oil, and ¼ cup of sour cream on medium-high speed for about 1 to 1½ minutes until the mixture is smooth and creamy. At this point, you should see a light color and a fluffy texture.
5. Now, add in the sugar and lemon zest mixture, along with ¼ cup of freshly squeezed lemon juice, 1½ teaspoons of pure lemon extract, and 1 teaspoon of pure vanilla extract. Mix until everything is well combined, and you can no longer see the butter.
6. Incorporate the 3 extra large eggs one at a time, mixing well after each addition until no yellow streaks remain in the batter. This step ensures the eggs are evenly distributed, providing richness to the cake.
7. Gradually add the flour mixture to the wet ingredients and mix just until incorporated. Be careful not to overmix, as this can lead to a dense cake. The batter should look thick yet smooth.
8. For a pop of color, add 2 to 3 drops of yellow gel food color and mix just until the color is uniform. This is optional but adds a lovely hue to your cake.
9. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 55 minutes to 1 hour. Start checking for doneness at 50 minutes by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Once baked, remove the loaf pan from the oven and let the cake rest for 5 minutes. Then, line a baking sheet with parchment paper and place a cooling rack on top. Use the parchment paper sling to lift the Lemon Pound Cake out of the pan and onto the rack. Allow it to cool completely.
11. While the cake cools, prepare the lemon glaze. In a medium-sized mixing bowl, add 1 cup of sifted powdered sugar and whisk in 1 tablespoon of fresh lemon zest and 2½ tablespoons of freshly squeezed lemon juice. Continue whisking until the mixture is smooth and free of lumps.
12. Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 10 to 15 minutes before slicing and serving. Enjoy your homemade Lemon Pound Cake!

Helpful Hints

Baking is an art, and having the right tips can make all the difference in your Lemon Pound Cake experience. Here are some helpful hints to achieve the best results.

• Storage: Store the Lemon Pound Cake in an airtight container at room temperature for up to 3 days. Refrigeration can dry it out.
• Freezing: You can freeze the cake before glazing it. Wrap it tightly in plastic wrap and foil; it will last up to 3 months.
• Pairing: Serve your Lemon Pound Cake with fresh berries or a dollop of whipped cream for an extra treat.
• Variations: Experiment with adding poppy seeds or blueberries to the batter for a fun twist.
• Serving size: This cake is delicious for breakfast or as a light dessert after dinner; it’s a versatile treat!

Great Combinations for Lemon Pound Cake

When it comes to serving your freshly baked Lemon Pound Cake, there are plenty of delightful options that can enhance the experience. Let’s explore some fantastic combinations!

• Tea or Coffee: This cake pairs beautifully with a warm cup of tea or coffee, making it a perfect afternoon snack.
• Fresh Berries: Serve slices of the cake with a side of fresh strawberries or blueberries for a refreshing contrast.
• Whipped Cream: A dollop of whipped cream on top adds creaminess and makes for an elegant presentation.
• Breakfast Delight: Enjoy Lemon Pound Cake with your breakfast alongside yogurt and fruit for a satisfying meal.
• Brunch Spread: It’s an excellent addition to a brunch table, alongside savory quiches and fruit salads.
• Special Occasions: Perfect for birthdays, holidays, or even a simple gathering with friends; it’s a crowd-pleaser!

FAQ

Conclusion

The magic of Lemon Pound Cake lies in its delightful flavor and moist texture, making it a beloved dessert for many. It’s easy to prepare and perfect for various occasions, whether it’s a brunch gathering or a cozy afternoon snack. Make sure to give this recipe a try—you’ll find it quickly becomes a favorite in your home, just like it did in mine!

Lemon Pound Cake

The ultimate treat for lemon lovers! This Lemon Pound Cake is moist, flavorful, and bursting with fresh lemon zest. It’s an easy dessert that’s perfect for any occasion, from afternoon tea to special gatherings. Surprise your family and friends with this delightful cake tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups all-purpose flour spooned and leveled
• 1 tablespoon all-purpose flour spooned and leveled
• 3 teaspoons baking powder
• 1 cup granulated sugar
• 1 tablespoon fresh lemon zest
• ½ cups salted sweet cream butter softened
• ¼ cup vegetable oil
• ¼ cup sour cream room temperature
• ¼ cup freshly squeezed lemon juice
• 1½ teaspoon pure lemon extract
• 1 teaspoon pure vanilla extract
• 3 extra large eggs room temperature
• 2 to 3 drops yellow gel food color
• 1 cup powdered sugar sifted
• 2½ tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh lemon zest

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 325°F. Get ready by lining an 8½ x 4½-inch loaf pan with a parchment paper sling, which will help you remove the cake easily once it’s done. Then, spray the loaf pan with baker’s spray, like Baker’s Joy, to prevent sticking.
2. In a medium-sized mixing bowl, add the 1½ cups of all-purpose flour and 3 teaspoons of baking powder. Whisk them together until well combined, and then set this mixture aside. This step is crucial as it ensures a uniform rise.
3. In a small mixing bowl, combine 1 cup of granulated sugar and 1 tablespoon of fresh lemon zest. Stir these together to release the fragrant oils from the zest, creating a wonderful mixture. Set this aside; it will bring a burst of flavor to your cake.
4. Next, in a stand mixer or large mixing bowl with a handheld mixer, beat together ½ cup of softened salted sweet cream butter, ¼ cup of vegetable oil, and ¼ cup of sour cream on medium-high speed for about 1 to 1½ minutes until the mixture is smooth and creamy. At this point, you should see a light color and a fluffy texture.
5. Now, add in the sugar and lemon zest mixture, along with ¼ cup of freshly squeezed lemon juice, 1½ teaspoons of pure lemon extract, and 1 teaspoon of pure vanilla extract. Mix until everything is well combined, and you can no longer see the butter.
6. Incorporate the 3 extra large eggs one at a time, mixing well after each addition until no yellow streaks remain in the batter. This step ensures the eggs are evenly distributed, providing richness to the cake.
7. Gradually add the flour mixture to the wet ingredients and mix just until incorporated. Be careful not to overmix, as this can lead to a dense cake. The batter should look thick yet smooth.
8. For a pop of color, add 2 to 3 drops of yellow gel food color and mix just until the color is uniform. This is optional but adds a lovely hue to your cake.
9. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place it in the oven and bake for 55 minutes to 1 hour. Start checking for doneness at 50 minutes by inserting a toothpick into the center; it should come out clean when the cake is ready.
10. Once baked, remove the loaf pan from the oven and let the cake rest for 5 minutes. Then, line a baking sheet with parchment paper and place a cooling rack on top. Use the parchment paper sling to lift the Lemon Pound Cake out of the pan and onto the rack. Allow it to cool completely.
11. While the cake cools, prepare the lemon glaze. In a medium-sized mixing bowl, add 1 cup of sifted powdered sugar and whisk in 1 tablespoon of fresh lemon zest and 2½ tablespoons of freshly squeezed lemon juice. Continue whisking until the mixture is smooth and free of lumps.
12. Once the cake has cooled, drizzle the glaze over the top, letting it drip down the sides. Allow the glaze to set for about 10 to 15 minutes before slicing and serving. Enjoy your homemade Lemon Pound Cake!

Notes

Remember to zest the lemons before slicing the lemons in half for juicing.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cake at the lower end of the recommended baking time.

Placing the wire rack on top of a parchment paper-lined baking sheet makes cleaning up after you glaze the lemon pound cake much easier.

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Meet Violet Lane

The Creative Spark I see the kitchen as my art studio. I love experimenting with colors and textures, and I’m usually the one asking, “What if we added this?” I encourage the team to take risks and try new flavor combinations. I love the energy of cooking with six other people it’s chaotic, colorful, and inspiring. I’m hands-on with the cooking and styling, always trying to make our plates look as artistic as they taste.