Description
This classic Old-Fashioned Lemon Pound Cake is a moist and tender dessert bursting with bright lemon flavor. Made with a rich batter of butter, sugar, eggs, and sour cream, it blends fresh lemon juice and zest to provide a perfectly tangy sweetness. Baked in a traditional Bundt pan, this cake is ideal for serving at afternoon tea, special occasions, or as a delightful treat any day.
Ingredients
Scale
Cake Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or tube pan thoroughly to ensure easy removal of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate and create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the creamed mixture in portions, alternating with the sour cream. Begin and end with the flour mixture. Mix gently until just combined to keep the batter tender.
- Add Flavorings: Stir in the fresh lemon juice, lemon zest, vanilla extract, and lemon extract until everything is evenly incorporated and the batter is smooth.
- Pour Batter and Bake: Pour the prepared batter into the Bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely to room temperature.
Notes
- For an intensified lemon taste, drizzle the cooled cake with a simple lemon glaze made from powdered sugar mixed with lemon juice.
- The cake stores well when wrapped tightly: keep at room temperature for up to 3 days, or refrigerate for up to a week.
- Ensure not to overmix the batter after adding flour to maintain a tender crumb.
- Use fresh lemon juice and zest for the brightest and freshest lemon flavor.
