This Lemon Pound Cake is everything you love about citrus desserts. It has a perfectly light lemon flavor, it’s wonderfully moist, and it’s topped with a heavenly lemon glaze.
Prep Time 15 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour25 minutesminutes
Servings 12
Ingredients
For the cake
3cups(375g)all-purpose flour
2 ½teaspoonsbaking powder
1 ½teaspoonssalt
1 ½cups(345g)unsalted butter, softened to room temperature
1 ½cups(300g)granulated sugar
5large eggs, at room temperature
½cup(120g)full-fat sour cream, at room temperature
⅓cup(80ml)fresh lemon juice
1tablespoonlemon zest, from about 1 lemon
2teaspoonspure vanilla extract
1cup(240ml)whole milk, at room temperature
For the glaze
1cup(120g)confectioners' sugar, sifted
3tablespoonsfresh lemon juice
Instructions
Make the cake
Preheat the oven to 350°F. Grease a 12-cup bundt pan and dust with flour, tapping out any excess; set aside.
In a medium bowl, whisk the flour, baking powder, and salt together until well combined.
Using a stand mixer fitted with the paddle attachment or handheld electric mixer, cream the butter and sugar together for 5 minutes until light, fluffy, and increased in volume. Stop and scrape down the sides as needed.
Add the eggs, one at a time, mixing well after each addition. Add the sour cream, lemon juice, vanilla, and lemon zest and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok– it will come together when you add the dry ingredients.
Pour the flour mixture into the wet ingredients and begin mixing on low speed. As the mixer runs, slowly pour in the milk. Turn the mixer up to medium speed and beat until the batter is completely combined. The batter will be thick.
Transfer the batter to the prepared pan and bake for 55-70 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the cake in the pan for 10 minutes then invert it onto a wire rack to cool completely.
Make the glaze
Add the powdered sugar and lemon juice to a medium mixing bowl and mix until well combined and no lumps remain.
Drizzle the glaze over the cake and let sit until the glaze has set.
Notes
Use room temperature ingredients: Make sure all cold ingredients are brought to room temperature. This allows them to mix together easily for a fully emulsified batter.
Beat the butter and sugar: Mix the butter and sugar together for a full 5 minutes. This incorporates air which yields a lighter and more tender cake.
Sour Cream: You can use 1/2 cup plain Greek yogurt instead of sour cream.
Make ahead tips
The cake will keep for up to 4 days wrapped tightly and stored at room temperature or for up to 1 week stored in the refrigerator.
The cake can also be frozen for up to 3 months. Thaw in the refrigerator overnight.