Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.