BEST Lemon Pound Cake 🍋 Recipe

Lemon Pound Cake is soft and moist with a golden exterior and a tangy lemon glaze! This easy lemon pound cake recipe makes a scrumptious dessert for Easter, spring, or summer! Ingredients Cake: ● 3 cups all-purpose flour ● 1/2 teaspoon baking soda ● 1/2 teaspoon salt ● 2 tablespoons lemon zest ● 1 cup (2 sticks) unsalted butter, at room temperature ● 2 1/2 cups sugar ● 6 large eggs, at room temperature ● 1 cup sour cream, at room temperature ● 2 tablespoons freshly-squeezed lemon juice ● 1 teaspoon pure lemon extract Glaze: ● 1 1/2 cups powdered sugar ● 2-3 tablespoons freshly-squeezed lemon juice Instructions 1️⃣ Preheat Oven: Arrange a rack in the center position of the oven and preheat to 325°F (163°C). Generously grease and flour a 12-cup Bundt pan and set aside. 2️⃣ Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and lemon zest. 3️⃣ Cream Butter and Sugar: In another large bowl, use an electric mixer to cream together the butter and sugar. Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. 4️⃣ Add Eggs: Add the eggs one at a time, mixing well after each addition. 5️⃣ Combine Mixtures: With the mixer on low speed, 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 just combined, taking care not to overmix. 6️⃣ Transfer Batter: Transfer the batter to the prepared pan, smooth the top with a spatula, and firmly tap the pan on the counter to release any air bubbles. 7️⃣ Bake: Bake for 1 hour and 15 minutes (up to 1 hour and 30 minutes) until a few moist crumbs stick to a toothpick inserted in the center. Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely. 8️⃣ Make Glaze: For the glaze, measure the powdered sugar into a bowl and stir in 2 tablespoons lemon juice until completely smooth. Add a bit more lemon juice if the glaze is too thick. Drizzle the glaze over the cooled cake and allow it to harden and set. If desired, garnish with additional lemon zest. Notes: Room Temperature Ingredients: Ensure your ingredients are at room temperature to help achieve a light, airy, fluffy texture. Avoid Overmixing: Do not overmix after adding the dry ingredients to prevent the cake from turning out dense. Testing for Doneness: Check the cake at 1 hour if your oven runs hotter. Optional Lemon Simple Syrup: For an extra moist and lemony cake, brush with lemon simple syrup while still warm, then glaze once completely cool. Lemon Simple Syrup: Combine 1/4 cup water and 1/4 cup sugar in a small saucepan over medium-high heat. Stir occasionally to dissolve the sugar and bring to a boil. Remove from heat and stir in 2 tablespoons of lemon juice. Equipment Needed 12-cup Non-stick Bundt Pan Nutrition Information: Calories: 395 kcal Carbohydrates: 62g Protein: 5g Fat: 15g Saturated Fat: 9g Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 97mg Sodium: 145mg Potassium: 88mg Fiber: 1g Sugar: 42g Vitamin A: 491IU Vitamin C: 3mg Calcium: 38mg Iron: 1mg