Lemon Pound Cake Recipe

Lemon pound cake with a glaze is very moist and tastes great with fresh lemon. This recipe is easy and can be made with things you already have in your kitchen.

INGREDIENTS 

– 3 cups cake flour spooned & leveled (345 grams) – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (2 sticks; 230 grams) – 2 ¼ cups granulated sugar (450 grams)

INGREDIENTS 

– 4 large eggs at room temperature – ¼ cup canola oil can sub vegetable or melted coconut oil (60 ml) – ¼ cup fresh lemon juice (60 ml) – 3 tablespoons lemon zest 3 large lemons or 4 medium lemon – 2 teaspoons pure vanilla extract – 1 cup full-fat sour cream or plain Greek yogurt at room temperature (240 grams)

INSTRUCTIONS

Heat the oven to 350°F (180°C). Mix cake flour, baking powder, baking soda, and salt in a large bowl. Set aside. Beat the butter on low speed in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until smooth, then slowly mix in the granulated sugar.

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Increase to medium speed and mix for 4–5 minutes until light and fluffy after adding all the sugar. Stop to scrape the bowl bottom and sides after adding each egg. Scrape the bowl again, then mix in the oil, lemon juice, zest, and vanilla extract.

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Twice add dry ingredients, then sour cream. Avoid overmixing the batter by slowly adding each ingredient. Mix batter by scraping bowl bottom and sides with a rubber spatula. Coat a 10-inch (12-cup) bundt pan with nonstick cooking spray. Coat well or the cake may stick to the pan!

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Put batter in pan and spread evenly. Bake the cake for 55–70 minutes until a toothpick or skewer inserted into the centre comes out clean. Mine is usually perfect at 55–60 minutes. Remove from oven and cool for 10–15 minutes in pan. 

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also see

also see

Gooey Butter Cake Recipe