A lemon pound cake is a classic dessert with a tender crumb, rich buttery flavor, and a bright, citrusy punch. Perfect for brunches, tea parties, or an indulgent treat, this recipe ensures a moist, flavorful cake that’s topped with a tangy lemon glaze for a finishing touch. The secret to its irresistible texture and flavor lies in the balance of butter, sugar, and freshly squeezed lemon juice. Let’s dive into the details of crafting this delightful dessert.
Ingredients for Lemon Pound Cake
For the Cake:
- 1 ½ cups all-purpose flour – The foundation of the cake, providing structure.
- 1 teaspoon baking powder – Ensures a slight rise for a tender crumb.
- ¼ teaspoon kosher salt – Balances sweetness and enhances flavors.
- 1 cup unsalted butter, softened – Adds richness and creates a moist texture.
- 1 cup granulated sugar – Sweetens and helps create a light, fluffy batter.
- 3 large eggs, room temperature – Acts as a binder while adding richness.
- 3 tablespoons lemon zest – Infuses the batter with bright, zesty flavor.
- 3 tablespoons lemon juice – Provides a refreshing citrus tang.
- ¼ cup sour cream – Contributes to the moistness and soft texture.
For the Lemon Glaze:
- 1 cup powdered sugar – Creates the sweet, glossy glaze.
- 2 tablespoons lemon juice – Adds a tangy finish that complements the cake.
Step-by-Step Instructions
1. Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Generously grease an 8×4-inch loaf pan with butter or shortening to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
- Using a hand or stand mixer, beat the butter and sugar on medium speed until light and fluffy. This step is crucial for a tender crumb, as it incorporates air into the batter.
4. Incorporate the Eggs
- Reduce the mixer speed to low and add the eggs, one at a time. Mix each until just combined. Scrape down the sides of the bowl as needed.
5. Add Lemon Zest and Juice
- Mix in the lemon zest and lemon juice until just slightly incorporated. Avoid overmixing to maintain the cake’s light texture.
6. Alternate Dry Ingredients and Sour Cream
- On low speed, add the dry ingredients in three additions, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
7. Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- If the top browns too quickly, cover it loosely with aluminum foil during the last 15 minutes.
8. Cool and Invert
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
9. Make the Lemon Glaze
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
10. Glaze the Cake
- Once the cake is fully cooled (about an hour), drizzle or brush the glaze evenly over the top. Allow it to set before slicing.
Pro Tips for Perfect Lemon Pound Cake
- Use Fresh Lemons: For the best flavor, stick with fresh lemon juice and zest. Bottled juice won’t deliver the same brightness.
- Room Temperature Ingredients: Ensure the butter, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Overmixing the batter can make the cake dense. Stir gently once the dry ingredients are added.
- Grease Thoroughly: Use plenty of butter or shortening to prevent the cake from sticking to the pan.
Serving Suggestions
- Pair a slice of lemon pound cake with fresh berries and whipped cream for a light dessert.
- Enjoy it with a cup of hot tea or iced coffee for an afternoon pick-me-up.
- Toast slices lightly and serve with a dollop of mascarpone or a drizzle of honey for a luxurious breakfast treat.
Why This Recipe Is Loved
This lemon pound cake stands out for its perfect balance of buttery richness and zesty brightness. The addition of sour cream ensures each slice is wonderfully moist, while the glaze adds a glossy, citrusy finish. It’s an elegant yet simple dessert that’s always a crowd-pleaser.
Conclusion
Crafting the perfect lemon pound cake doesn’t have to be daunting. With just a handful of pantry staples and a few fresh lemons, you can create a show-stopping dessert that’s moist, flavorful, and irresistibly good. Follow this recipe to enjoy a cake that’s bound to become a family favorite, whether for special occasions or everyday indulgence.