Making the perfect lemon pound cake is a fun baking experience. This recipe and tips will help you make lemony perfection:
Use 1 cup (2 sticks) unsalted butter, softened. 1-1/2 cups granulated sugar 4 big room-temperature eggs 2 cups all-purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 cup sour cream
Two lemon zests Two tablespoons fresh lemon juice 1 tsp vanilla For Lemon Glaze: 1 cup powdered sugar 2–3 teaspoons fresh lemon juice
Instructions: Heat the oven to 325°F (160°C). Grease and flour a 9x5 loaf pan. Mix melted butter and granulated sugar in a large bowl until frothy. Beat each egg carefully after adding it. In a separate basin, mix flour, baking powder, and salt. Mix the dry ingredients into the butter mixture slowly, alternating with the sour cream, until just incorporated.
Stir lemon zest, juice, and vanilla extract into the batter until equally distributed. Fill the loaf pan with batter and spread evenly. Bake the cake for 55–65 minutes in the preheated oven until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes before transferring it to a wire rack. For Lemon Glaze: Mix powdered sugar and lemon juice in a small bowl until smooth. After the cake cools, pour lemon glaze on top. Slice and serve when the glaze sets for a few minutes.
Tips for Success: For optimal mixing and smoother batter, use room temperature eggs and butter. Avoid overmixing after adding dry ingredients. An overmixed cake is denser. Avoid skipping lemon zest! It gives pound cake a vivid citrus flavor and scent.
Before glazing, brush the heated cake with a lemon juice-sugar syrup for additional lemon flavor. Keep the glaze from melting or running by letting the cake cool completely before adding it. You'll master lemon pound cake making with these techniques and practice. Each slice has the perfect combination of tart lemon and delicate crumb!
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