Lemon Pound Cake

This lemon pound cake recipe is perfect for a morning or afternoon snack.

This lemon pound cake has a citrusy flavor with golden buttery crumbs and a zesty, refreshing flavor, topped with a sweet glaze.

moist moist pound cake

It’s so easy (and cheap) to make your own lemon loaf at home, so why wait in line to buy a delicious lemon pound cake from Starbucks?

• You probably already have materials on hand butter, flour, eggs, etc.
• This recipe is easy to make, even for a novice in the kitchen.
• The Perfect Pairing: Pair this dreamy lemon pound cake with your favorite coffee or soothing tea. It’s a match made in taste bud heaven.
• It’s easy to make and pre-baked. Then simply freeze slice by slice for future coffee cake breaks.
• It’s just a pound cake that melts in your mouth. Top with a glaze underneath or serve with whipped cream and fruit (such as fresh raspberries).

Ingredients for lemon pound cake

Fresh ingredients are best for flavorful lemon pound cake!

• lemon peel and juice: Adds vivid citrus flavor to pound cake.
• butter: You can control the salt content of this cake by using unsalted butter. Butter adds body and flavor and gives the perfect moist crumb.
• egg: Use large eggs at room temperature. Cold eggs straight out of the refrigerator may not mix well.
• sour cream: Gives soft and moist texture and rich flavor to pound cake.
• flour: All purpose flour forms the base of the cake and gives structure. Measure the flour properly.
• baking powder and soda: Helps cake rise and gives light texture.

Lemon glaze: This is a simple glaze (not icing) with lots of lemon flavor. Again we use real fresh lemons.

How to make lemon pound cake

1. lemon zest and juice as directed in the recipe below.
2. Whisk the dry ingredients in a small bowl. Set it aside.
3. Cream the butter and sugar with an electric mixer until light and fluffy. Mix lemon juice and eggs.
4. Add flour mixture and sour cream and beat on low speed until combined. Do not overmix.
5. Spread the batter into the prepared tin and bake with a wooden pick or cake tester until clean.
6. cool and glaze.

chips

• Make sure all ingredients are at room temperature.
• Scrub the lemon to remove any sprayed wax.
• When testing lemons, you only want the yellow part of the peel. The lower white part (pith) is bitter.use microplane grater Or remove the skin with a zester.
• Always use a measuring cup to measure flour, not a measuring cup.
• It’s important to mix the butter and sugar for a long time, this will add air to the butter and create the perfect texture. If you have a stand mixer, use the paddle attachment.
• Do not overmix the flour with the eggs or the dough. Mix until combined.

How to store pound cake

Wrap the remaining lemon pound cake in plastic wrap and let it sit at room temperature. Please use up within 1 week. Leftover slices can be used to make delicious French toast sticks or added to a sumptuous strawberry trifle.

Leftover cakes or slices can be wrapped in plastic wrap, placed in a ziplock bag, and frozen for up to 3 months.

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lemon pound cake

The moist and tangy lemon cake with homemade glaze goes great with coffee or tea, and will restore your energy in the afternoon.

preparation time 20 minutes minutes

cooking time 55 minutes minutes

total time 1 time time 15 minutes minutes

• Preheat oven to 325°F and grease/flour an 8-inch by 4-inch bread tin.

• Peel the lemon using a fine grater or zester. Place just the lemon in a small bowl.

• In a medium bowl, combine flour, baking powder, baking soda and lemon zest.

• Place butter and sugar in a stand mixer and beat on medium speed until light and fluffy. About 10 minutes. Scrape sides as needed.

• Add the lemon juice and mix, then add the eggs one at a time, beating well after each addition.

• With the mixer on low, gradually alternate the flour mixture and sour cream into the dough, beating just until blended.

• Spread dough evenly in prepared tin and bake for 55 to 65 minutes or until toothpick comes out clean.

• Let the cake cool in the mold for 10 minutes, then transfer to a wire rack to cool completely.

• To make the glaze, combine powdered sugar, melted butter, and 1 1/2 tablespoons lemon juice in a small bowl. Or mix until desired consistency as needed.

• Pour the glaze over the cooled cake and let it sit for 10 minutes. Slice and enjoy.

• This recipe requires about 2 lemons. Scrape the lemons to remove any sprayed wax before peeling them.
• When peeling a lemon, only use the yellow part of the peel. The lower white part (pith) is bitter.use microplane grater Or remove the skin with a zester.
• Make sure all ingredients are at room temperature.
• Always use a measuring cup to measure flour, not a measuring cup.
• It’s important to mix the butter and sugar for a long time, this will add air to the butter and create the perfect texture. If you have a stand mixer, use the paddle attachment.
• Do not overmix the flour with the eggs or the dough. Mix until combined.

calorie: 269 | carbohydrates: 40g | protein: 3g | obesity: 11g | saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Trans fat: 1g | cholesterol: 68mg | sodium: 106mg | potassium: 70mg | fiber: 1g | sugar: 27g | Vitamin A: 368IU | Vitamin C: 6mg | calcium: 27mg | iron: 1mg

Nutritional information provided is an estimate and will vary depending on cooking methods and ingredients brands used.

course cake, dessert

cooking American

© SpendWithPennies.com. Content and photos are copyrighted. Sharing this recipe is encouraged and appreciated. Copying the full recipe or pasting it on social media is strictly prohibited. See my photo usage policy here.

I adapted the recipe. “Sour cream pound cake.” Better Home and Garden New Cookbook. East Bridgewater: Meredith Books, 2003. 168. printing.