Lemon Pound Cake

  • Total time: 2 hours 20 minutes
    • Prep time: 20 minutes
    • Cook time: 60 minutes
    • Post-cook time: 60 minutes
  • Yield: 1 9x5 loaf
  • Author: Sally’s Baking Addiction


Image source: https://sallysbakingaddiction.com

Inventory

Ingredients

Cake

  • 1½ cups (188g) all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • 1 cup (230g; 2 sticks) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ¼ cup (60g) sour cream (or plain greek yogurt), room temperature
  • 3 T (45ml) freshly squeezed lemon juice (about 1 lemon)
  • Zest from 1½ lemon
  • 1 tsp vanilla extract

Icing

  • 1 cup (120g) confectioners’ sugar
  • 1½ T (22ml) lemon juice
  • 1 T (15ml) heavy cream or milk

Special Equipment

  • Baking scale
  • Small bowl
  • Large bowl
  • Hand mixer / stand mixer w/ paddle
  • 9x5” loaf pan
  • Small pourable cup (e.g. measuring cup)
  • Whisk

Instructions

Prepare

  1. Lower oven rack to lower third position

  2. Preheat oven to 350°F

  3. Spray loaf pan with vegetable oil
  4. Line longer side of loaf pan with parchment paper

Prepare cake

  1. In small bowl
    1. Whisk
      • 1½ cups (188g) all-purpose flour
      • ½ tsp baking powder
      • ½ tsp kosher salt
  2. In large bowl
    1. 1 min - beat on high until smooth and creamy
      • 1 cup (230g; 2 sticks) unsalted butter, room temperature
    2. 2 min - beat on high until creamed
      • 1 cup (200g) granulated sugar
    3. Beat on slow, one at a time
      • 3 large eggs, room temperature
    4. Beat on medium until combined
      • ¼ cup (60g) sour cream (or plain greek yogurt)
      • 3 T (45ml) freshly squeezed lemon juice
      • Zest from 1½ lemon
      • 1 tsp vanilla extract
  3. Add dry ingredients into wet ingredients
    1. Beat on low until just combined
      • Avoid overmixing!

Bake

  1. Spread batter into prepared loaf pan
  2. 45-60 min - bake at 350°F
    • Tent with aluminum foil halfway through

Prepare icing

  • In small pourable cup
    • Sift
      • 1 cup (120g) confectioners’ sugar
    • Whisk
      • 1½ T (22ml) lemon juice
      • 1 T (15ml) heavy cream or milk

Post-bake

  1. 1 hour - cool on wire rack
  2. Remove cake from loaf pan and cool completely on wire rack
  3. Pour icing over cake

Notes

Storage

  • Will keep in airtight container at room temperature for 3-4 days
  • Will keep in airtight container in refridgerator for up to 1 week
  • Will keep in airtight container in freezer for up 3 months