Lemon Pound Cake
Lemon Pound Cake bakes into a tender dessert with a soft crumb, balanced sweetness, and a finish made for slicing.
About This Recipe
Lemon Pound Cake works best when the batter, dough, or filling is handled gently.
Measure carefully, avoid overmixing, and give the dessert enough time to cool or set before serving.
Ingredients
- ✓3 cups all-purpose flour
- ✓1/2 teaspoon baking soda
- ✓1/2 teaspoon salt
- ✓2 tablespoons lemon zest
- ✓1 cup (2 sticks) unsalted butter (at room temperature)
- ✓2 1/2 cups sugar
- ✓6 large eggs (at room temperature)
- ✓1 cup sour cream (at room temperature)
- ✓2 tablespoons freshly-squeezed lemon juice
- ✓1 teaspoon pure lemon extract
- ✓1 1/2 cups powdered sugar
- ✓2-3 tablespoons freshly-squeezed lemon juice
Ingredient Notes
- Flour or dry base: Measure dry ingredients carefully for a consistent texture.
- Butter or fat: Use the temperature called for so the batter or dough mixes correctly.
- Eggs: Eggs help structure desserts and blend best when not too cold.
- Flavoring: Vanilla, chocolate, fruit, or spices should be noticeable but balanced.
Instructions
- 1
Arrange a rack in the center position of the oven and preheat to 325°F. Generously grease and flour a 12-cup bundt pan and set aside.
- 2
In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. In another large bowl, use an electric mixer to cream together the butter and sugar. Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
- 3
With the mixer set to low speed, alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract. Mix until all ingredients are just combined, taking care not to overmix.
- 4
Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. Bake for 1 hour to 1 hour and 15 minutes or until a few moist crumbs stick to a toothpick inserted in the center (some ovens may take longer). Cool cake in the pan for 15 minutes before turning out onto a wire to finish cooling completely.
- 5
For the glaze, measure the powdered sugar into a bowl and stir in 2 tablespoons lemon juice with a spoon until completely smooth. Add a bit more lemon juice if the glaze is too thick. Drizzle the glaze over the cooled cake and allow to harden and set. If desired, garnish with additional lemon zest.
Katy’s Kitchen Tips
- Measure carefully for reliable texture.
- Avoid overmixing once flour goes in.
- Cool or chill fully before slicing.
- Use parchment or a lined pan when the dessert is delicate.
Variations and Substitutions
- Chocolate option: Add chocolate chips, cocoa, or ganache when it fits.
- Fruit finish: Serve with berries, citrus, or jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill smaller portions and check earlier.
What to Serve With Lemon Pound Cake
Serve Lemon Pound Cake with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Store leftovers covered at room temperature or in the refrigerator based on the filling.
Freeze sturdy portions well wrapped, then thaw gently before serving.
Common Mistakes to Avoid
- Overmixing: Too much mixing can make desserts dense.
- Skipping cooling time: Warm desserts can crumble, melt, or slice poorly.
- Old leavening: Expired baking powder or soda can prevent a good rise.
- Wrong measurements: Small measurement changes can affect texture.
FAQ
Can I make Lemon Pound Cake ahead?
Yes. Many desserts can be baked, chilled, or portioned ahead.
How do I know Lemon Pound Cake is done?
Use the doneness sign in the instructions, such as set edges, a clean tester, or a gentle jiggle.
Can I freeze it?
Most sturdy baked desserts freeze well when tightly wrapped.
Why is the texture heavy?
Overmixing, too much flour, or not enough cooling time can make the texture heavy.
Nutrition Facts
- Calories: 395 kcal
- Carbohydrates: 62 g
- Cholesterol: 97 mg
- Fiber: 1 g
- Protein: 5 g
- Sodium: 145 mg
- Sugar: 42 g
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g