Lemon Pound Cake

This Lemon Pound Cake is soft, buttery, and packed with bright lemon flavor, finished with an easy homemade lemon glaze.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 473kcal

Author Brandie Skibinski

Ingredients

For the Cake

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 (1 cup) unsalted sticks
2 ½ cups granulated sugar
4 large eggs (plus 2 yolks), at room temperature
1 cup sour cream
⅓ cup lemon juice
3 Tablespoons lemon zest
1 ½ teaspoons vanilla extract

Glaze

2 cups powdered sugar
3 Tablespoons lemon juice
1-2 teaspoons milk

Instructions

Preheat oven to 325F degrees, spray a 12-cup bundt pan really well with nonstick baking spray, making sure to get into all the nooks and crannies (I like the kind with flour in it), set aside.
Place a fine mesh sieve (sifter) over a large bowl, add the 3 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt, sift to combine, set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the 2 (1 cup) unsalted sticks of butter, 2 ½ cups granulated sugar, and 3 Tablespoons lemon zest on medium speed until light and creamy, 2-3 minutes. Add the 4 large eggs (plus 2 yolks), at room temperature one at a time, mixing on medium speed until incorporated after each addition.
NOTE: This can be done in a large bowl with a handheld electric mixer as well.
Add the 1 cup sour cream and 1 ½ teaspoons vanilla extract, mix on medium speed until incorporated, 20-30 seconds. Add the 1/3 cup lemon juice, mix on medium speed until incorporated, about 20 seconds. Scrape down the bowl and paddle.
Add the flour mixture in 3 increments, mix on low after each addition, scraping down the bowl if needed. After the final addition, mix on low until just combined and no streaks of flour remain.
Pour batter into the prepared pan, spreading into an even layer. Bake the cake on the middle oven rack until golden brown and a toothpick inserted in the center comes out clean, 60-65 minutes.
Remove the pan from the oven, place on a wire rack to cool 10-15 minutes. To invert the cake, carefully run a knife along the outside and inside edges of the pan (only if it looks like it is sticking a little.)
Place a wire rack onto the cake pan, turn upside down to invert cake, tap the top of the pan if needed to release, allow to cool at room temperature for 45-60 minutes. Once cooled, place the cake on your desired serving platter.
To make the glaze, add the 2 cups powdered sugar, 3 Tablespoons lemon juice, and 1-2 teaspoons milk to a bowl, whisk to combine. If you like it thicker, add a bit more powdered sugar, if you like it thinner, add a bit more milk.
Pour glaze over the cake. Slice and serve.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
This makes between 12-14 servings.

Nutrition