I recently whipped up a Moist Lemon Pound Cake that truly captivates with its blend of unsalted butter, sugar, eggs, and tangy fresh lemon juice and zest. The addition of sour cream and a light glaze made with powdered sugar elevate its delicate, irresistible flavor profile.

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I’m really excited to share my Lemon Pound Cake recipe with you. This cake is my go-to treat when I’m craving something with a bright, tangy kick.

I start off creaming 1 cup unsalted butter with 2 cups granulated sugar until it’s nice and fluffy. Then, I mix in 4 large eggs one at a time, making sure the texture stays smooth.

To give it that irresistible moistness, I combine 2 1/2 cups all-purpose flour with 1/2 teaspoon each of baking powder and salt before gently folding them into my butter mixture. Adding 1/2 cup sour cream, 1/4 cup milk, 1/4 cup fresh lemon juice, 2 tablespoons lemon zest, and 1 teaspoon vanilla extract brings everything together perfectly.

The cake is crowned with a sweet glaze made from 1 cup powdered sugar and a bit of lemon juice. If you love lemon dessert recipes and easy baking recipes desserts then this one’s for you.

Enjoy!

Why I Like this Recipe

I really love this recipe because the bright lemon flavor totally wakes me up. The fresh lemon juice and zest give it a punch that makes the cake feel really fresh and tangy.

I also like how moist and buttery it turns out. Because of the sour cream and butter, every bite is super soft and satisfying even if I mess up a little with the measurements.

Another reason I keep coming back to it is that the glaze on top is the bomb. Its sweet and slightly tart taste balances the cake perfectly and makes it even more irresistible.

Lastly, I appreciate that the recipe is easy enough to follow, even though I sometimes make mistakes. It always comes out yummy and thats why it feels like a win every time I bake it.

Ingredients

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Butter gives rich, creamy texture and improves the flavor, making cake moist and tender.
Sugar adds sweetness and helps cake brown perfectly, balancing sour and tangy flavors.
Eggs offer protein and structure as they bind the ingredients together in a yummy mix.
Sour cream adds moisture and a slight tang that makes the cake extra rich.
Fresh lemon juice and zest deliver a bright, refreshing, citrusy punch in every bite.
Milk lightens texture and adds moisture, ensuring a soft, fluffy cake crumb.
The lemon glaze sweetens and finishes the cake with a glossy, tangy layer.

Ingredient Quantities

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup sour cream

1/4 cup milk

1/4 cup fresh lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 3 tablespoons fresh lemon juice

How to Make this

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1. Preheat your oven to 350°F and butter a loaf pan.

2. In a large bowl, beat the unsalted butter and granulated sugar until light and fluffy.

3. Add in the eggs one at a time, making sure to mix well after each egg then stir in the vanilla extract.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture alternating with the sour cream, milk, and fresh lemon juice until just combined.

6. Fold in the lemon zest carefully.

7. Pour the batter into your prepared loaf pan and smooth the top.

8. Bake for about 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes, then transfer it onto a cooling rack.

10. For the glaze, mix together the powdered sugar with 2 to 3 tablespoons of fresh lemon juice and drizzle it over the cake once its cooled. Enjoy!

Equipment Needed

1. Oven
2. Loaf pan
3. Large mixing bowl
4. Electric mixer or hand whisk
5. Separate small bowl for dry ingredients
6. Measuring cups and spoons
7. Spatula for folding in ingredients
8. Cooling rack
9. Toothpick for checking doneness
10. Small bowl for mixing the glaze

FAQ

Q: Do I need to preheat the oven?

A: Yes, you gotta preheat the oven to 350°F. Make sure its ready before you put in your cake so it bakes evenly.

Q: How do I know when the cake is done?

A: A toothpick test usually does the trick. Insert a toothpick in the center of the cake; if it comes out clean, its done.

Q: What if I don't have full fat sour cream?

A: You can use low fat sour cream, but the texture might be a little different. Full fat usually gives the best flavor.

Q: Can I make this cake ahead of time?

A: Sure, feel free to bake it a day earlier. Just cover it tightly to keep it moist, and add the glaze right before serving.

Q: How should I store any leftovers?

A: Keep any leftovers in an airtight container at room temp for up to three days or in the fridge if you like it chilled.

Lemon Pound Cake Recipe Substitutions and Variations

Unsalted butter: If you don’t have unsalted butter on hand, you can use the same amount of unsalted margarine or even coconut oil. Be sure to let it come to room temperature before using.
Granulated sugar: You might swap granulated sugar with an equal amount of superfine sugar. Some folks also use honey, but keep in mind honey is a liquid ingredient – you might need to adjust the milk a bit.
All-purpose flour: Some people like to try cake flour instead of all-purpose flour for a lighter texture. Just use a little less cake flour by weight because it’s not exactly a one-to-one swap.
Sour cream: Greek yogurt is a popular substitute. Use the same amount as the sour cream and it’ll give your pound cake a similar tangy richness.
Fresh lemon juice: If you don’t have fresh lemons, bottled lemon juice can do the trick. It might not give quite the same brightness as fresh juice, but it works in a pinch.

Pro Tips

1. Make sure your eggs, butter, and sour cream are at room temperature before you start, cause that helps them mix together way better and can make your cake extra light and fluffy.
2. When you’re creamin the butter and sugar, take a little extra time to really beat them until they’re light in color. It might seem like a hassle but trust me, it makes a big difference.
3. Be super careful once you mix in the dry ingredients – overmixing can make your cake tough. Stop mixing as soon as you see the ingredients are just combined.
4. Let the cake cool completely before you drizzle on the glaze. If it’s too warm, the glaze might melt unevenly and mess up the final look.