Mouthwatering Lemon Pound Cake Recipe for Citrus Lovers

This lemon pound cake recipe is a moist and buttery dessert bursting with citrus flavor, perfect for any occasion.

Prep Time 20

Cook Time 1 10

Cooling Time 15

Total Time 1 45

Course Dessert

Cuisine American

Servings 10 slices

Calories 310 kcal

1 cup Granulated Sugar Provides sweetness and moisture; substitute with coconut sugar for a less refined option.
2 tablespoons Lemon Zest Adds a potent citrus flavor; use fresh zest for the best results.
1 cup Unsalted Butter Gives richness and a fluffy texture; can be replaced with vegan buttery spread for dairy-free options.
1 teaspoon Vanilla Extract Enhances overall flavor; avoid imitation vanilla for the best taste.
3 Eggs Provide structure and richness; can be substituted with flax eggs for a vegan option.
1 cup Sour Cream Contributes to moisture and softness; Greek yogurt is an effective substitute.
2 cups All-Purpose Flour Forms the cake base; whole wheat flour can be used for a healthier variation, but the texture may change.
1/2 teaspoon Kosher Salt Balances sweetness; reduce if using table salt.
1 teaspoon Baking Soda Acts as a leavening agent; ensure it’s fresh for proper rising.

1/2 cup Granulated Sugar Sweetens the soak; use less if you prefer it less sweet.
1/4 cup Water Necessary to dissolve the sugar.
1/4 cup Lemon Juice Adds the citrus punch; freshly squeezed is recommended.

Preheat Oven: Set your oven to 350°F (175°C) and generously grease your loaf pan to ensure easy removal.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugar: In a large mixing bowl, beat the butter, granulated sugar, and lemon zest until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs one by one, then add vanilla extract.
Incorporate Sour Cream: Gently fold in the sour cream until just combined.
Combine Dry Ingredients: Gradually fold in the dry ingredients until just blended.
Bake: Pour the batter into the prepared loaf pan and bake for 1 hour and 10 minutes.
Prepare Lemon Soak: While the cake is baking, dissolve sugar in water on low heat and stir in lemon juice.
Glaze after Baking: Brush the hot lemon soak over the cake as soon as it comes out of the oven.
Cool and Serve: Transfer the cake to a wire rack and allow to cool completely before slicing.

For an elegant touch, serve with fresh berries or a dollop of whipped cream.

Keyword baking recipes, brunch cake, citrus dessert, lemon pound cake recipe, moist cake, sweet treats