Lemon Pound Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 2 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 2 1⁄2 cups sugar
- 1 teaspoon vanilla
- 1 tablespoon grated lemon zest
- 5 large eggs, at room temperature
- 1 cup sour cream
- 1⁄2 cup fresh squeezed lemon juice
-
Lemon Glaze
- 1⁄2 cup fresh squeezed lemon juice
- 1⁄2 cup sugar
- 1⁄4 cup water
directions
- Preheat oven to 350 degrees.
- Prepare a 10-inch Bunt pan with lots of pan spray and sprinkle it with granulated sugar (flour will leave an unattractive residue on the cake).
- In a medium bowl, combine the flour, baking soda, and salt; set aside.
- In a large bowl, cream the butter and sugar until they are light and fluffy.
- Add the vanilla and lemon zest.
- Mix them together.
- Add the eggs one at a time, mixing well after each addition.
- Scrape down the sides of the bowl.
- Mix the sour cream and lemon juice together; add the flour and sour cream mixture alternately, finishing with the flour.
- Spoon the batter into the prepared pan.
- Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center.
- Glaze: mix all the ingredients in a small saucepan and stir.
- Cook them over low heat without stirring until the sugar dissolves.
- Turn the heat up to medium and cook the mixture until it becomes syrupy.
- Don’t overcook or the syrup will start to turn brown.
- When the cake is baked, cool it for 10 minutes in the baking pan and invert it onto a plate.
- Slowly pour the glaze over the cake and let it cool.
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