Lemon Pound Cake

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Lemon Pound Cake

If you’re craving something sweet, tangy, and buttery, this Lemon Pound Cake is the perfect treat. It’s rich, moist, and bursting with fresh lemon flavor, then finished with a silky lemon glaze that adds just the right amount of sweetness. This cake is simple to prepare yet elegant enough to serve for any occasion — from afternoon tea to festive gatherings.

Why You’ll Love This Recipe

This lemon pound cake is incredibly soft with a fine, velvety crumb. The combination of butter, sour cream, and fresh lemon zest gives it a balanced flavor — bright and refreshing without being overly tart. Once chilled and glazed, every slice melts in your mouth with a burst of citrusy goodness.

Ingredients

For the Cake:

  • 3 large eggs, at room temperature
  • 130 g granulated sugar (about 2/3 cup)
  • 3 g vanilla extract (about ½ teaspoon)
  • 50 g unsalted butter (about 3½ tablespoons)
  • 80 g sour cream (about ⅓ cup)
  • Zest of 1 lemon
  • 130 g all-purpose flour (about 1 cup)
  • 4 g baking powder (about 1 teaspoon)

For the Lemon Glaze:

  • 20 g freshly squeezed lemon juice (about 1½ tablespoons)
  • 90 g powdered sugar (about ¾ cup), sifted

Instructions

1. Prepare the Pan

Grease a loaf pan generously with butter and line it with parchment paper. Set aside. Preheat your oven to 340°F (170°C).

2. Whisk the Eggs and Sugar

In a large mixing bowl, crack in the eggs and whisk lightly. Add the sugar and vanilla extract, then continue whisking until the sugar starts to dissolve.

3. Warm the Mixture

Place the bowl over a pot of gently simmering water (a bain-marie). Whisk continuously until the mixture reaches about 40°C (104°F) — warm to the touch but not hot. This step helps the cake achieve its signature light texture.

4. Melt the Butter and Sour Cream

In a small heatproof bowl, combine the butter and sour cream. Place the bowl over the hot water until the butter melts completely. Stir to combine, then set aside.

5. Whip the Egg Mixture

Remove the egg mixture from the heat. Using an electric mixer, beat on high speed until pale, thick, and doubled in volume.

6. Fold in the Dry Ingredients

Sift together the flour and baking powder. Gently fold them into the whipped egg mixture using a spatula until no dry spots remain. Be careful not to overmix.

7. Add the Butter Mixture and Lemon Zest

Bring the melted butter-sour cream mixture just to a boil, then pour it into the batter. Add the lemon zest and fold gently until the batter is smooth and glossy.

8. Bake the Cake

Pour the batter into the prepared loaf pan. Tap it lightly on the counter to remove any large air bubbles.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool and Chill

Let the cake cool completely on a wire rack. Once cooled, wrap it tightly and refrigerate overnight for the best texture and flavor.

10. Make the Lemon Glaze

In a small bowl, whisk together the lemon juice and powdered sugar until smooth and pourable. Adjust consistency by adding a few more drops of lemon juice if needed.

11. Glaze and Serve

Place the chilled cake on a wire rack. Drizzle the glaze evenly over the top and let it set. For an elegant touch, garnish with thin lemon slices and a light dusting of powdered sugar.

Slice and enjoy this luscious lemon pound cake with a cup of tea or coffee.

Tips for Success

  • Room Temperature Ingredients: Ensure eggs and sour cream are at room temperature for a smooth, even batter.
  • Don’t Overmix: Gently fold the batter to keep it light and airy.
  • Chill Overnight: Chilling enhances the cake’s texture and allows the lemon flavor to deepen beautifully.

 

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