Lemon Poundcake Recipe

Name: Lemon Poundcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan; 2 cups all-purpose flour, plus additional for pan; 1 1/4 cups sugar; 4 teaspoons grated lemon zest; 3 eggs; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 3/4 cup sour cream; 1/2 cup confectioners' sugar; 1/2 cup fresh lemon juice

Servings: persons

1/2 cup unsalted butter, at room temperature, plus additional for greasing pan
2 cups all-purpose flour, plus additional for pan
1 1/4 cups sugar
4 teaspoons grated lemon zest
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sour cream
1/2 cup confectioners' sugar
1/2 cup fresh lemon juice

1
Preheat the oven to 350 degrees.
2
Butter and flour a 9-by-5-by-3-inch loaf pan.
3
Using an electric mixer, cream together the butter and sugar until light.
4
Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy.
5
Mix in the vanilla.
6
Sift together the flour, baking soda, baking powder and salt.
7
Add the dry ingredients alternately with the sour cream, mixing just to combine.
8
Spoon the batter into the prepared pan.
9
Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour.
10
Place on a rack.
11
Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice.
12
Brush some of the mixture over the top of the cake.
13
Let stand for 10 minutes.
14
Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture.
15
Repeat after 10 minutes.
16
Slice and serve.

969

kcal

Calories

Fat

141

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter, at room temperature, plus additional for greasing pan, 2 cups all-purpose flour, plus additional for pan, 1 1/4 cups sugar, 4 teaspoons grated lemon zest, and more.

Yes, Lemon Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poundcake

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