Here’s a delicious and simple recipe for Lemon Pound Cake that is light, buttery, and full of fresh citrus flavor!
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup sour cream (or plain yogurt)
- 1/4 cup milk
- 2 tbsp lemon zest (about 2 lemons)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tsp vanilla extract
For the Lemon Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 325°F (163°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed.
- Stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, alternating with the sour cream and milk. Begin and end with the flour mixture. Mix just until combined; be careful not to overmix.
3. Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it into an even layer.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- If the top begins to brown too much during baking, cover the cake loosely with aluminum foil and continue baking until done.
4. Cool the Cake:
- Allow the cake to cool in the pan for about 10-15 minutes, then turn it out onto a wire rack to cool completely.
5. Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Once the cake has cooled, drizzle the glaze over the top of the cake.
6. Serve and Enjoy:
- Slice and serve the cake, enjoying its buttery, lemony flavor!
Tips:
- If you don’t have sour cream, you can substitute with plain yogurt or buttermilk for a similar tangy flavor.
- You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra citrusy touch, you can add more lemon zest or drizzle some lemon curd on top instead of the glaze.
This Lemon Pound Cake is perfect for a spring or summer dessert, or just as a refreshing treat any time of year! Enjoy!
