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Lemon Pound Cake Recipe finished dish

Lemon Pound Cake Recipe

Recipe card for Lemon Pound Cake Recipe.
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Course: Dessert
Ingredients Method

Ingredients
  

Ingredients
  • Granulated sugar: 8.5 oz | 240 g 1 1/5 US cups
  • Salt: 3/4 tsp
  • Lemon zest: from 2 lemons
  • Unsalted butter (softened): 8 oz | 226 g 2 US sticks
  • Eggs: 7 oz | 200 g 4 medium eggs
  • All-purpose flour: 8.5 oz | 240 g 2 US cups
  • Baking powder: 1 & 1/2 tsp
  • Sour cream: 6 oz | 170 g 3/4 US cup
  • Honey: 1 oz | 30 g 1.5 Tbsp
  • Vanilla extract: 1/2 tsp
  • Lemon juice: 1 oz | 30 g 2 Tbsp

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour an 8” by 4” loaf pan or line it with parchment paper.
  2. Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking powder. Set aside.
  3. Cream the Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with 8.5 oz of granulated sugar and 3/4 tsp salt until light and fluffy.
  4. Add Lemon Zest and Eggs: Add the lemon zest from 2 lemons to the butter mixture. Then, beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  5. Incorporate Sour Cream, Honey, and Vanilla: Add the sour cream, honey, and vanilla extract to the mixture, blending well after each addition.
  6. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
  7. Add Lemon Juice: Stir in the lemon juice until fully incorporated.
  8. Transfer to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. Bake: Bake at 325°F (163°C) for about 60-75 minutes, or until a toothpick inserted into the center comes out clean.
  10. Mix Ingredients: In a small saucepan, combine 3 oz of water, 1 oz of lemon juice, and 2 oz of granulated sugar.
  11. Heat and Dissolve: Heat over medium heat until the sugar dissolves completely. Remove from heat and set aside.
  12. Apply Lemon Syrup: Once the cake is done baking, remove it from the oven and allow it to cool for 10 minutes in the pan. Then, transfer the cake to a wire rack.
  13. While the cake is still warm, brush the lemon syrup over the top and sides. Let the cake absorb the syrup completely.
  14. Mix Icing Ingredients: In a bowl, whisk together 5 oz of powdered sugar and 1 Tbsp + 2 tsp of lemon juice until smooth.
  15. Apply Icing: Pour the icing over the cooled cake, allowing it to drip down the sides.
  16. Bake to Set Icing: Preheat the oven to 325°F (163°C) again. Place the iced cake back in the oven for 1 minute to let the icing set and develop a nice crispiness.
  17. Cool Completely: Allow the cake to cool completely before slicing and serving.
  18. Serving Suggestion: Serve slices of lemon pound cake with a cup of tea or coffee for a delightful treat.

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