Lemon Pound Cake Recipe

Looking for a delicious lemon pound cake recipe that’s light, moist, and bursting with citrus flavor? This easy lemon pound cake is made with fresh lemon zest, sour cream, and a tangy lemon syrup, making it the perfect dessert for any occasion. Topped with a sweet lemon glaze, this homemade lemon cake is simple to prepare and ideal for spring gatherings, birthdays, or just a sweet treat to enjoy with tea. Learn how to make this moist lemon cake with step-by-step instructions that guarantee a perfect result every time!

This Lemon Pound Cake is the perfect combination of light, moist texture with a bright, tangy lemon flavor. Made with fresh lemon zest and juice, topped with a sweet syrup and glaze, this cake is a refreshing dessert that’s sure to impress. Whether you’re making it for a special occasion or just to enjoy with a cup of tea, this homemade cake is guaranteed to be a hit!

Ingredients

For the Cake:

• 2 ½ cups bread flour
• ¼ tsp baking soda
• ⅛ tsp salt
• 1 cup butter (2 sticks), room temperature
• 1 ¾ cups sugar
• Zest of 3 lemons
• ⅓ cup sour cream
• 4 eggs + 1 egg yolk
• ¼ cup lemon juice

For the Syrup:

• ½ cup sugar
• ¼ cup lemon juice
• 2 tbsp water

For the Icing:

• 1 tbsp butter, melted
• 1 ¼ cups powdered sugar
• 2 tbsp lemon juice

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Instructions

1. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter and line the bottom with parchment paper, leaving extra hanging on the sides for easy removal.
2. Mix Dry Ingredients:
   • In a bowl, whisk together the bread flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar:
   • Using a hand mixer or stand mixer, cream the butter and sugar until light and fluffy, about 8 minutes.
   • Add lemon zest and mix until combined. Add sour cream and mix until smooth.
4. Add Eggs and Lemon Juice:
   • Beat in the eggs and egg yolk one at a time. Be sure to scrape the sides of the bowl after each addition.
   • Add the lemon juice and mix until fully incorporated.
5. Combine Wet and Dry Ingredients:
   • Lower the mixer speed and gradually add the dry ingredients to the wet mixture. Mix until just combined. Use a spatula to finish mixing and ensure everything is incorporated. The batter will be thick.
6. Bake the Cake:
   • Transfer the batter to the prepared loaf pan and smooth the top.
   • Bake for 95 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the Syrup:
   • While the cake is baking, prepare the syrup by combining sugar, lemon juice, and water in a saucepan. Bring to a boil over medium heat, then reduce to a low boil for about 5 minutes, stirring occasionally. Remove from heat and set aside.
8. Soak the Cake:
   • Once the cake is done, let it cool in the pan for 10 minutes.
   • Poke several holes in the cake with a skewer, then pour half of the syrup over the cake. Once it’s absorbed, repeat with the remaining syrup.
9. Remove and Cool the Cake:
   • Use the parchment paper to lift the cake out of the pan and let it cool completely on a wire rack.
10. Make the Icing:

• In a small bowl, whisk together melted butter, powdered sugar, and lemon juice to create the glaze.
• Drizzle the icing over the cooled cake.

11. Serve and Enjoy:

• Slice the cake, serve, and enjoy the refreshing lemon flavor!

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Tips

• Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature before starting to ensure better mixing and texture.
• Check Cake Early: Oven times may vary, so start checking the cake around 85 minutes with a toothpick to ensure it doesn’t overbake.
• Do Not Overmix: When adding the dry ingredients to the wet, mix just until incorporated to avoid overworking the batter, which can make the cake dense.

Variations and Substitutions

• Lemon Zest: If fresh lemons are unavailable, you can use store-bought lemon zest or lemon extract.
• Flour: You can substitute the bread flour with all-purpose flour if preferred, but bread flour gives a denser, richer texture.
• Gluten-Free Option: Use a gluten-free flour blend if you need to make this recipe gluten-free.
• Add-ins: For extra flavor and texture, fold in poppy seeds or blueberries into the batter before baking.

FAQs

Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour gives the cake a slightly denser and chewier texture, which is typical of pound cakes.

Can I prepare this cake in advance?
Yes, this cake can be made a day ahead. The flavors of the lemon syrup and icing deepen overnight, making it even more delicious.

Can I freeze this cake?
Yes, you can freeze this lemon pound cake. Allow it to cool completely before wrapping it tightly in plastic wrap and aluminum foil. It will keep in the freezer for up to 3 months.

Serving Suggestions

• Serve with a cup of hot tea or coffee for a perfect afternoon treat.
• Pair with a light fruit salad or fresh berries to complement the tangy lemon flavor.
• For extra indulgence, serve with a scoop of vanilla ice cream or whipped cream.

Why You’ll Love This Recipe

• Refreshing Lemon Flavor: With fresh lemon juice and zest in the cake, syrup, and icing, this cake is bursting with citrus goodness.
• Moist and Tender: The cake is incredibly moist and rich, thanks to the sour cream and syrup soak.
• Perfect for Any Occasion: Whether it’s a spring gathering, holiday dessert, or just an afternoon treat, this cake is a crowd-pleaser.
• Easy to Make: With simple ingredients and easy steps, this cake is perfect for both beginners and seasoned bakers alike.