Lemon Pound Cake Recipe

Apr 6

What better way to celebrate Spring and enjoy your Easter celebrations than with a moist lemon pound cake.

Lemons are considered to be a springtime fruit and are the perfect secret ingredient. They are a great source of vitamin C and provide a light and fresh flavor to baked goods. Adding a little lemon zest or lemon juice to a lemon cake can up the citrus flavor.

If you are a lemon lover, this is the perfect pound cake recipe for you.

Ingredients

For the Cake

3 cups of all-purpose flour
1/2 tsp of baking soda
1/2 tsp of fine sea salt
1 tsp of pure lemon extract
1 cup of sour cream
2 tbsps of grated lemon zest
2 tbsps of fresh lemon juice
2 sticks or 1 cup of unsalted softened butter
2 1/2 cups of granulated sugar
6 large eggs

For the Glaze

1 1/2 cups of confectioners’ sugar
2 tbsps fresh lemon juice

Instructions

For the Cake

Preheat the oven to 350°F and set an oven rack in the middle position.
Generously grease and flour a 12-cup bundt pan.
In a medium or large bowl, whisk together the flour, baking soda and salt. Set aside.
In another bowl, whisk together the buttermilk, lemon zest and lemon juice. Set aside.
In another bowl, use an electric mixer to cream together the butter and sugar. Increase the speed and beat until light and fluffy.
Add the eggs individually and mix well after each egg.
Set the mixer to low speed and alternately add half of the flour mixture, half of the sour cream, and then the remaining flour mixture, sour cream, lemon juice, and lemon extract. Mix until all of the ingredients are combined. Do not overmix.
Transfer the batter to the greased pan and smooth the top with a spatula.
Place the pan in the oven and allow to bake for 1 hour and 15 minutes. To make sure the cake is cooked in the middle, you can stick a toothpick in the center. If it comes out clean, your cake is done.
Allow the cake to cool in the pan for 15-20 minutes before transferring it to a cooling rack.

For the Glaze

Add the confectioners’ sugar into a bowl and stir in 2 tablespoons of lemon juice until completely smooth.
Drizzle the glaze over the cooled cake and allow it to set.
Garnish with your leftover lemon zest.

Voila! Your cake is ready to be served.