Description
This Old-Fashioned Lemon Pound Cake is a classic dessert that’s perfect for any occasion. With a moist and tender crumb, bright lemon flavor, and a sweet glaze, it’s sure to be a hit with your family and friends.
Ingredients
Scale
Main Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large bowl, cream the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs and flavorings: Add eggs one at a time, beating well after each addition. Mix in lemon juice, lemon zest, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and glaze: Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely. To make the glaze, whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled cake before serving.
Notes
- For extra lemon flavor, add 1/2 teaspoon of lemon extract to the batter.
- This cake keeps well for several days and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
