Ultimate Lemon Pound Cake at Grandbaby-Cakes.com

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 2 cups Granulated Sugar (room temperature)
• 4 Large Eggs (at room temperature)
• 2.5 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 tablespoons Lemon Zest (from fresh lemons, finely grated)
• 1/4 cup Fresh Lemon Juice (about 2 lemons, strained)
• 1 teaspoon Vanilla Extract
• 1/2 cup Sour Cream (full‑fat, adds extra moisture (secret ingredient))
• 1.5 cups Powdered Sugar (sifted)
• 2 tablespoons Additional Lemon Juice (for glaze) (freshly squeezed)

Instructions

1. Preheat Oven and Prepare Pan

   Preheat the oven to 350°F (177°C). Line the loaf pan with parchment paper, allowing excess to hang over the sides for easy removal, and lightly grease the paper.

   Time: PT5M

   Temperature: 350°F

2. Cream Butter and Sugar

   In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light, fluffy, and pale in color, about 5 minutes.

   Time: PT5M

3. Add Eggs One at a Time

   Add the eggs one by one, beating on low speed after each addition until just incorporated. The batter may look slightly curdled—this is normal.

   Time: PT3M

4. Combine Dry Ingredients

   In a separate bowl whisk together the sifted flour, baking powder, and salt. Set aside.

   Time: PT3M

5. Incorporate Wet Flavors and Secret Ingredient

   Add the lemon zest, lemon juice, vanilla extract, and sour cream to the butter‑egg mixture. Mix on low until just combined.

   Time: PT5M

6. Fold in Dry Ingredients

   Gradually add the dry ingredient mixture to the wet batter, folding with a rubber spatula or mixing on low speed just until no flour streaks remain.

   Time: PT5M

7. Bake the Pound Cake

   Transfer the batter to the prepared loaf pan, smoothing the top. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

   Time: PT45M

   Temperature: 350°F

8. Prepare Lemon Glaze

   While the cake bakes, whisk together the sifted powdered sugar, 2 tablespoons fresh lemon juice, and a pinch of lemon zest in a small saucepan. Heat gently for 1–2 minutes just until the glaze is smooth and glossy; do not boil.

   Time: PT10M

9. Cool and Glaze

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. While the cake is still warm, drizzle the lemon glaze over the top, letting it drip down the sides. Let the glaze set for 5–10 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Clarified butter (ghee)
• Instead of Granulated Sugar: Coconut sugar, Powdered sugar (adjust quantity)
• Instead of Large Eggs: Egg substitute (commercial), 1/4 cup unsweetened applesauce per egg
• Instead of All-Purpose Flour: Cake flour (reduce by 2 tbsp), Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda (1/2 tsp + 1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Lemon Zest: Lemon extract (1/2 tsp), Lime zest
• Instead of Fresh Lemon Juice: Lemon concentrate (diluted), Lime juice
• Instead of Vanilla Extract: Almond extract (1/2 tsp), Maple extract
• Instead of Sour Cream: Greek yogurt, Buttermilk (1/2 cup, thin slightly)
• Instead of Powdered Sugar: Confectioners' sugar, Blend of granulated sugar + cornstarch
• Instead of Additional Lemon Juice (for glaze): Lemon zest mixed with a splash of water

Equipment Needed

• Mixing Bowl
• Electric Hand Mixer or Stand Mixer
• Rubber Spatula
• Microplane Zester
• Measuring Cups and Spoons
• 9×5‑inch Loaf Pan
• Parchment Paper (optional)
• Cooling Rack
• Small Saucepan
• Whisk (optional)

Critical Steps — Do Not Skip

• Cream butter and sugar until light and fluffy – this creates the cake’s tender crumb.
• Do not over‑mix after adding flour – prevents a tough texture.
• Check doneness with a toothpick; the cake should be moist but not wet.
• Prepare the glaze while the cake bakes so it’s warm enough to flow.

Chef Tips from the Video

• Use organic lemons for a brighter, more aromatic zest.
• For an extra burst of lemon, add a thin slice of lemon on top of the glaze just before it sets.
• Room‑temperature ingredients blend more evenly, giving a smoother batter.

Troubleshooting

Storage

Refrigerator: Store the cake, uncovered, in an airtight container for up to 4 days. The glaze may firm up; let it sit at room temperature for 15 minutes before serving.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the refrigerator and let come to room temperature before glazing.

Room temperature: If consumed within 2 days, keep the cake in a cool, dry place, covered loosely with a cake dome.

Make-Ahead Tips

• Bake the cake a day ahead and store it wrapped in the refrigerator; add the glaze just before serving.
• Glaze can be prepared up to 2 days in advance and kept in a sealed jar at room temperature.

Frequently Asked Questions