Lemon Pound Cake
Lemon Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, melted
- 3 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or a 10-cup Bundt pan.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined, forming a thick, lumpy, pale yellow mixture.
⏱️ 3 min
- 3
Add 3 of the large eggs to the butter and sugar mixture. Whisk thoroughly until the mixture is smoother and uniformly yellow.
⏱️ 2 min
- 4
Add another 3 large eggs to the batter. Whisk again until fully incorporated and the batter is a consistent, liquid, pale yellow.
⏱️ 2 min
- 5
Add the final large egg to the batter and whisk until completely smooth and well blended.
⏱️ 1 min
- 6
Stir in the vanilla extract, sour cream, and lemon juice. Whisk until all ingredients are fully incorporated and the batter is slightly lighter and thicker.
⏱️ 3 min
- 7
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix; a few lumps are acceptable.
⏱️ 4 min
- 9
Pour the batter into the prepared pan and spread evenly.
⏱️ 1 min
- 10
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If using a Bundt pan, baking time might be slightly less.
⏱️ 60 min•🌡️ 325
- 11
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min
- 12
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, lemon juice, and optional lemon zest until smooth. If the glaze is too thick, add a few more drops of lemon juice; if too thin, add a bit more confectioners' sugar.
⏱️ 3 min
- 13
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Pound Cake
Ingredients
For the Cake
- 1 cup unsalted butter, melted
- 3 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 1/2 cups confectioners' sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon lemon zest, optional
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan, or a 10-cup Bundt pan.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until well combined, forming a thick, lumpy, pale yellow mixture.
⏱️ 3 min - 3
Add 3 of the large eggs to the butter and sugar mixture. Whisk thoroughly until the mixture is smoother and uniformly yellow.
⏱️ 2 min - 4
Add another 3 large eggs to the batter. Whisk again until fully incorporated and the batter is a consistent, liquid, pale yellow.
⏱️ 2 min - 5
Add the final large egg to the batter and whisk until completely smooth and well blended.
⏱️ 1 min - 6
Stir in the vanilla extract, sour cream, and lemon juice. Whisk until all ingredients are fully incorporated and the batter is slightly lighter and thicker.
⏱️ 3 min - 7
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
⏱️ 1 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix; a few lumps are acceptable.
⏱️ 4 min - 9
Pour the batter into the prepared pan and spread evenly.
⏱️ 1 min - 10
Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. If using a Bundt pan, baking time might be slightly less.
⏱️ 60 min•🌡️ 325 - 11
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
⏱️ 10 min - 12
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar, lemon juice, and optional lemon zest until smooth. If the glaze is too thick, add a few more drops of lemon juice; if too thin, add a bit more confectioners' sugar.
⏱️ 3 min - 13
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
⏱️ 2 min