Description
This Old-Fashioned Lemon Pound Cake is a classic dessert that is bursting with tangy lemon flavor and rich buttery goodness. With a moist, tender crumb and a hint of sour cream, this cake is the perfect balance of sweet and citrusy flavors.
Ingredients
Dry Ingredients:
3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt.
Wet Ingredients:
1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1/3 cup fresh lemon juice, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, 1 cup sour cream.
Instructions
- Preheat oven and prep pan: Preheat oven to 325°F and grease/flour a 10-inch bundt pan.
- Mix wet ingredients: Cream butter and sugar, add eggs one at a time, mix in lemon juice, zest, and vanilla.
- Combine dry ingredients: Whisk flour, baking soda, and salt in a separate bowl.
- Combine wet and dry: Add dry ingredients to wet alternately with sour cream, mix until just combined.
- Bake: Pour batter into pan, bake 60–70 minutes until toothpick comes out clean.
- Cool and serve: Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- For an optional glaze, whisk together 1 cup powdered sugar with 2–3 tablespoons lemon juice and drizzle over the cooled cake.
- This cake tastes even better the next day as the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
