Lemon Pound Cake Recipe

Lemon pound cake with a glaze is very moist and tastes great with fresh lemon. This recipe is easy and can be made with things you already have in your kitchen.

– 3 cups cake flour spooned & leveled (345 grams) – ½ teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 1 cup unsalted butter softened (2 sticks; 230 grams) – 2 ¼ cups granulated sugar (450 grams) – 4 large eggs at room temperature – ¼ cup canola oil can sub vegetable or melted coconut oil (60 ml) – ¼ cup fresh lemon juice (60 ml)


– 3 tablespoons lemon zest 3 large lemons or 4 medium lemon – 2 teaspoons pure vanilla extract – 1 cup full-fat sour cream or plain Greek yogurt at room temperature (240 grams)


Lemon cake at 350°F (180°C). Combine cake flour, baking powder, soda, and salt in a large bowl. Slowly add granulated sugar to butter in a stand mixer with the paddle attachment or a large bowl with a handheld mixer.


Medium-mix sugar for 4–5 minutes until bright and foamy. Crack each egg and scrape the basin.Mix oil, lemon juice, zest, and vanilla after another bowl scrape. Sour cream next. 


Over-mixing batter is harmful. Minimize mixing. Bowls are mixed with rubber spatulas.Nonstick 12-cup 10-inch bundt pan. Undercovered pan-sticky cakes! Batter pan.


After 55–70 minutes, this cake's middle should test clean. About 55–60 minutes. Cool the pan for 10–15 minutes after baking. Cut butter cake. Cake rack-chills to room temperature.


Also See: 

Gooey Butter Cake Recipe