Tender and moist, this Lemon Pound Cake has sour cream for a perfect dense crumb and lemon zest and juice for that fresh flavor we all love. Easy to make, it is incredibly versatile!
For the cake:
- 1 2/3 cups all-purpose or cake flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 9 tablespoons (130g) unsalted butter, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest from 1 lemon (about 1 teaspoon)
For the glaze:
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
For the cake:
- Preheat oven 350ºF/180°C.
- Butter or spray one 9x4 loaf pan.
- Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later.
- In a large bowl beat butter and sour cream until smooth, about 1 minute.
- Add lemon zest and mix.
- Add sugar gradually and beat until light and fluffy, about 3 minutes more.
- Add eggs, one at a time, incorporating each one before adding the next.
- Add vanilla and juice.
- Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don't overbeat.
- Pour batter into the pan, smooth top, and bake for about 45-55 minutes, or until golden and cracked on top and a tester comes out clean. It might take longer depending on your oven and the type of pan you use. If the top is coloring too fast, cover it lightly with a piece of aluminum foil for the last part of the baking.
- Let cool for 10-15 minutes on a wire rack, and then remove from the pan.
- Let cool completely before glazing.
For the glaze:
- Mix powdered sugar and juice until smooth.
- Put the cake on a wire rack and a piece of parchment or aluminum below, and pour slowly along the center of the cake letting it slide to the sides.
- You can rescoop the glaze that drips to the paper and pour it over again.
Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
Sour cream: full fat is what I always use because it makes for a richer cake, but low fat can be used to with good results.
Flour: if you have cake flour I like to use it for pound cakes. It lightens up the crumb a little, while still being dense. But keep in mind that all-purpose will work just fine also.
Creaming: take your time to cream butter, sour cream, and sugar. It makes the cake rise better and makes for a wonderful crumb.
Baking: pan sizes are important (see variations below) because dense cakes such as this lemon pound cake take a while to bake. So it the pan is too small it will color too much on the outside before being fully baked on the inside.
Storing it: well wrapped it keeps for 3 days at room t°, a week in the fridge and a month or more in the freezer. I love to freeze leftover pound cake in slices so I can toast them whenever I get a craving.
Bundt cake: you can easily double this recipe and bake it in a bundt pan or tube pan. I do it all the time.
Lemon syrup: this is a pound cake, so it's dense by definition. If you want an extra moist lemon pound cake you can add some lemon syrup before the glaze, while the cake is still hot. Similar to what we do to the Lemon Poppy Seed Muffins. Simply mix 1/4 cup of lemon juice with 2-3 tablespoons of sugar and brush over cake just as it comes out of the oven. You can poke it first with a brochette stick or something similar so that the syrup seeps into the cake faster.
- Serving Size: 1/10
- Calories: 347
- Sugar: 37.7 g
- Sodium: 120.9 mg
- Fat: 13.3 g
- Carbohydrates: 53.4 g
- Protein: 4.7 g
- Cholesterol: 86.5 mg
Keywords: lemon pound cake