Lemon pound cake Recipe

Here’s a delightful recipe for Lemon Pound Cake that’s moist, tangy, and perfect for any occasion. This cake is great on its own or served with a glaze for an extra touch of sweetness.

Lemon Pound Cake Recipe

Ingredients:

• For the Cake:
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream (or Greek yogurt)
• For the Lemon Glaze (optional):
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or line it with parchment paper for easier removal).
2. Cream the Butter and Sugar:
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add Eggs and Flavorings:
   • Beat in the eggs one at a time, mixing well after each addition. Add the lemon zest and lemon juice, mixing until combined.
4. Mix Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures:
   • Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
6. Bake:
   • Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake:
   • Allow the cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
8. Prepare the Glaze (optional):
   • In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled cake.
9. Serve:
   • Slice the cake and enjoy! This lemon pound cake pairs beautifully with tea or coffee.

Tips:

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Variations: For an extra lemony flavor, add more lemon zest or use a lemon extract in addition to the juice.

Enjoy your homemade lemon pound cake! 🍋