Lemon Pound Cake
This Lemon Pound Cake is buttery, delicious and packed with lemon flavor. If you're looking for a tasty dessert, then put this one on the list!
Servings: 16 servings
Calories: 387kcal
Ingredients
For the Pound Cake
- 1 cup unsalted butter room temperature
- 2½ cups granulated sugar
- 5 large eggs room temperature
- 1 tsp vanilla extract
- ¼ cup lemon juice
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp lemon zest ~1 lemon
For the Glaze
- 1 cup confectioner’s sugar
- 1 Tbsp lemon juice
- 1 Tbsp milk
- additional lemon zest for garnishing
- mint leaves for garnishing
Instructions
For the Pound Cake
- Preheat oven to 325°F.
- Spray a 12-cup bundt pan generously with non-stick baking spray; set pan aside.
- Using a countertop mixer, cream together butter and sugar until light and fluffy (~3-4 minutes at medium speed).
- Add eggs, one at a time, mixing fully after each addition.
- Add vanilla extract, lemon juice and sour cream; mix until well combined.
- Using a separate bowl, whisk together flour, baking soda, baking powder, salt and lemon zest; stir until well combined. Add this flour mixture to the butter-sugar mixture in 2 additions; mixing fully after each addition.
- Transfer batter into prepared pan.
- Bake for 75-80 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 10 minutes before inverting cake onto wire rack. Let cake cool completely.
For the Glaze
- Using a medium bowl, whisk together the confectioner’s sugar, lemon juice and milk.
- Drizzle glaze on top of cooled cake. Garnish with lemon zest and mint leaves, if desired.
Nutrition
Calories: 387kcal | Carbohydrates: 58g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 175mg | Potassium: 89mg | Fiber: 1g | Sugar: 39g | Vitamin A: 521IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg
