Lemon Pound Cake Recipe

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Craving a burst of citrusy goodness that tantalizes your taste buds and fills your kitchen with a delightful aroma? Look no further! Our Lemon Pound Cake recipe is a testament to the perfect blend of simplicity and indulgence. In this article, we’ll guide you through the steps of creating this sunshine-infused treat, ensuring your baking experience is as enjoyable as the first bite.

Why Lemon Pound Cake?

Before we dive into the details, let’s explore why lemon pound cake stands out in the world of desserts. The tangy zest of lemons not only adds a refreshing twist but also elevates the overall flavor profile. This cake is a versatile crowd-pleaser, suitable for casual gatherings, afternoon teas, or simply as a sweet escape after a long day.

Ingredients: Gather the Sunshine

List of Ingredients

  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. A pinch of salt
  5. 1 cup unsalted butter, softened
  6. 2 cups granulated sugar
  7. 4 large eggs
  8. 1 teaspoon vanilla extract
  9. 1/2 cup sour cream
  10. Zest of 2 lemons
  11. Juice of 1 lemon
  12. For the Glaze: 1 cup powdered sugar, 2 tablespoons lemon juice

Step-by-Step Instructions

1Preheat and Prepare: Let the Baking Begin!

Begin by preheating your oven to 350°F (175°C). Grease and flour a standard loaf pan, ensuring your cake doesn’t stick to the sides.

Sift and Mix: The Foundation of Flavor

Sift together the flour, baking powder, baking soda, and salt in a bowl. This ensures a uniform texture and helps incorporate air for a lighter cake.

Cream the Butter and Sugar: A Symphony of Sweetness

In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for the cake’s structure and moistness.

Add Eggs, Vanilla, and Citrus Magic: Whisking Wonders

Add eggs one at a time, beating well after each addition. Incorporate vanilla extract, lemon zest, and lemon juice, infusing the batter with that unmistakable citrus charm.

Alternate and Fold: The Dance of Ingredients

Gradually add the sifted dry ingredients and sour cream to the wet mixture, alternating between them. Gently fold the batter until just combined – overmixing can lead to a denser cake.

Bake to Perfection: Awaiting the Aroma

Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The golden-brown top is your cue to savor the imminent deliciousness.

Glaze and Garnish: The Final Flourish

While the cake is cooling, mix powdered sugar with lemon juice to create a glaze. Drizzle it over the cooled cake for an extra burst of lemony goodness. Garnish with additional lemon zest for a visually appealing touch.


In the world of baking, a Lemon Pound Cake is like a sunbeam on a cloudy day – it brightens everything. The simplicity of the recipe, coupled with the vibrant flavors, makes it a staple in any kitchen. So, roll up your sleeves, gather your ingredients, and let the aroma of citrusy bliss fill your home.

FAQs (Frequently Asked Questions)

Q1: Can I use bottled lemon juice instead of fresh lemons? A1: While fresh lemons are recommended for the best flavor, bottled lemon juice can be a convenient alternative. Adjust the quantity to taste.

Q2: Can I substitute sour cream with yogurt? A2: Yes, you can substitute sour cream with an equal amount of plain yogurt for a slightly tangy variation.

Q3: How do I store the Lemon Pound Cake? A3: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.

Q4: Can I freeze the Lemon Pound Cake? A4: Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing for up to 2 months. Thaw in the refrigerator before serving.

Q5: Can I add poppy seeds or blueberries for extra flavor? A5: Certainly! Feel free to customize your Lemon Pound Cake by adding poppy seeds for texture or folding in fresh blueberries for a burst of fruity goodness. Adjust the baking time accordingly.

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