lemon pound cake

<em>This iced lemon pound cake is moist and rich, feels like springtime, and tastes incredible under a thick layer of lemon icing.</em>

Iced Lemon Pound Cake

baking powder

salt

(172 grams; 1.5 sticks) unsalted butter, softened to room temperature

(200 grams) granulated sugar

large eggs,

(60 grams) sour cream,

Tablespoons (45 milliliters) freshly squeezed lemon juice

lemon*

vanilla extract

(120 grams) confectioners’ sugar, sifted

lemon juice

Tablespoon (15 milliliters) heavy cream

Lower the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9&#215;5 inch loaf pan.

Make the cake

 Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the sour cream, lemon juice, lemon zest, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed. The mixture may look curdled as a result of the varying textures combining. This is normal and the batter will come together when you add the dry ingredients in the next step.

With the mixer running on low speed, slowly add the dry ingredients just until combined. If needed, run a whisk through the batter a few times to rid any large lumps. Avoid over-mixing. Batter is thick.

Spoon/spread the batter into prepared loaf pan and bake for 45-60 minutes, tenting the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take awhile to bake in the oven. Baking times vary, so keep an eye on yours and don&#8217;t be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out *mostly* clean. A couple moist crumbs are OK.

Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan on the wire rack for 1 hour, then carefully remove the slightly warm cake from the pan. Let it continue cooling on a wire rack or on a serving plate/platter. You can add the icing while the cake is still warm or wait for it to cool.

Make the icing

Whisk all of the icing ingredients together and pour over cake. Serve immediately or wait until the cake cools completely, which promises neater slices.

Cover and store leftover cake for up to 3 days at room temperature or up to 1 week in the refrigerator.

i tried the recipe and it is soooo good.  i love it!

Made this today and absolutely delicious!

This is positively delicious! I'm going to make it again today! This will be my 5th one lol. Makes me feel like a little kid again when I eat this! :)

Lemon Pound Cake is simple and delicious using cake mix and instant pudding to create a moist lemon pound cake recipe! Serve with fresh whipped cream or just plain!

Lemon Pound Cake

Lemon

lemon

eggs

water

vegetable oil

Preheat oven to 350 degrees.

Grease and flour a 10-inch Bundt pan.

Combine all ingredients in a stand mixer and...

Combine all ingredients in a stand mixer and beat on medium speed (with paddle attachment) for 2 minutes.

Pour batter into prepared pan.

Bake 50-55 minutes or until toothpick tests clean...

Bake 50-55 minutes or until toothpick tests clean from center of cake.

Cool on rack for 20 minutes. Turn out...

Cool on rack for 20 minutes. Turn out cake onto rack and allow to cool completely.

Zingy lemon with a touch of delicate lavender!&nbsp;

Lemon Poppy Seed Pound Cake:

lemons (medium)

½ tsp culinary lavender (1 grams)

milk (120 milliliters, warmed)

all-purpose flour (250 grams)

½ tsp baking powder (6 grams)

sugar

poppy seeds (12 grams)

lemon juice (80 milliliters)

sour cream (120 milliliters, room temp)

unsalted butter (190 grams, almost melted)

confectioners sugar (about 120 grams)

lemons

Preheat the oven to 350 degrees F. Add parchment paper to a loaf pan.

Zest a lemon. Microwave the milk so that it is warm to the touch. Sprinkle in lavender and lemon zest to infuse.&nbsp;

In a medium bowl, sift together flour, salt, baking powder, sugar and poppy seeds.

Juice lemons until you get about ⅓ cup lemon.

In another bowl, combine sour cream, butter, lemon juice, infused milk mixture and eggs. Whisk everything together.

Pour the wet ingredients into the dry. Mix until combined.

Pour the batter into the prepared baking loaf pan.

Bake for about 60- 90 minutes or until the center is set and the edges are slightly pulling away.

For the Loaf:

In a bowl, add confectioners sugar and the juice from 1½ lemons. Mix until you reach a desired consistency. Make sure not to add too much liquid at the beginning.

Drizzle the glaze over the loaf.

For the Glaze:

Lemon Poppy Seed Pound Cake

Full Recipe: https://preppykitchen.com/lemon-poppy-seed-pound-cake/ ‎

This pound cake is beyond addictive, which is really dangerous when a recipe is this easy to make! There's a touch of lavender in the batter, which really adds a wonderful depth of flavor to the cake. I Love the texture from the poppy seeds, too bad they get a bad wrap because of sad, stale, and often oily store-bought muffins. I love the way they look suspended in each slice, like nature's sprinkles! I maxed out the lemon juice in this recipe, filling each bite with a wonderful zing. The glaze is so simple but amazing, confectioners' sugar whisked with fresh lemon juice. It hardens for a wonderful crunch and tastes like lemonade!

Lemon Poppy Seed Pound Cake

Lemon Pound Cake - buttery, sweet and lemony pound cake with sugary glaze. This lemon pound cake recipe is so good you'll want it every day.

all-purpose flour

baking soda

eggs, room temperature

butter, softened

lemon extract

milk

Preheat oven to 350°F (176°C). Grease and flour...

Preheat oven to 350°F (176°C). Grease and flour a 9" x 5" loaf pan or 3 tins of a mini loaf pan; set aside.

Whisk together flour, baking soda, baking powder, and...

Whisk together flour, baking soda, baking powder, and salt in a large bowl.

In a medium bowl, beat together eggs, sugar,...

In a medium bowl, beat together eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with an electric mixer until just blended. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.

Pour the batter into the loaf pan or...

Pour the batter into the loaf pan or mini loaf pan and bake for 45-50 minutes or until a toothpick entered in the middle of the loaf comes out clean. Remove from oven and cool on wire rack.

To make the glaze, whisk all ingredients together....

To make the glaze, whisk all ingredients together. Pour over cooled loaf.

It took years, but I finally recreated it!! Easy, no mixer, no cake mix, dangerously good, and SPOT ON!! You&#x27;re going to love this lemon pound cake recipe!

The Best Lemon Loaf (Better-Than-Starbucks Copycat)

(8 ounces) sour cream

lemon zest

lemon extract,

salt,

confectioners’ sugar

lemon juice,

Preheat oven to 350F. Spray a 9×5-inch loaf...

Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

To a large bowl, add the eggs, sugar,...

To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest, lemon extract, and whisk...

Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste.

Add the flour, baking powder, salt, and stir...

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some lumps will be present and that’s okay, don’t try to stir them smooth.

Turn the batter out into prepared pan, smoothing...

Turn the batter out into prepared pan, smoothing the top lightly with a spatula.

Bake for about 50 to 52 minutes, or...

Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top...

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes (I cooled 4 hours) before turning out onto rack to cool completely before glazing.

To a small bowl, add the confectioner’s sugar...

To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. You may need to play with the sugar and lemon juice amounts a bit as necessary for desired consistency and flavor.

Evenly drizzle glaze over bread before slicing and...

Evenly drizzle glaze over bread before slicing and serving.

Extra glaze can be spread on the cut...

Extra glaze can be spread on the cut surface of the bread like you’d spread butter on toast and it soaks right in making the bread even moister and more lemony. Or you can halve the glaze recipe if you’re not a glaze person.

This Lemon Pound Cake from Delish.com is packed with lemon flavor. 

c. (1 stick) butter, softened

c. sugar

lemon zest,

eggs,

pure vanilla extract

c. all-purpose flour

kosher salt

buttermilk

I'm a little confused on the syrup part, I don't understand why I need the syrup and glaze. But it was really fun to make, it's in the oven right now. I used an 8x8 loaf pan instead, and it hasn't overflowed or anything. This is a great recipe.

Best Recipe Ever! Crusty chewy outside moist and delicious inside! Just the perfect amount of sweetness! Thank you for sharing!

this recipe makes too much batter for the 9x5 loaf pan. my cake overflowed in the oven and began to burn. luckily, i put a baking try under the loaf pan or else it would have been a mess. because it was too much batter, the bake time was also longer. i had to bake it longer to cook the middle and tent the top of the cake so it wouldn’t burn. i would recommend using a bundt pan or something larger if you use this recipe.

other than the size, the pound cake was tasty. only adjustment i made was using less lemon juice in the syrup. i also candied some lemon peels to top the cake, which was a nice touch

Still in the oven as I write this review, but I didn't quite measure my loaf pan assuming they're all pretty standard in size and the recipe seems to be too much for the pan, mine is overflowing.

This recipe sucks. It was awful. The batter was about an inch from the top of the pan but 5 minutes after I put the pan in the oven, I went to go look at it cuz I smelled burning and the batter was literally bubbling out of the pan. I poured some batter out and put it back, hoping it wouldn't continue to spew like it was. I had to pour batter out THREE times because it was a gelationous oozing monster that would not give up. When it finally baked and I took it out of the oven, it was sunken in in the middle. Because I had poured out too much batter. But yet it wouldn't stop coming! I triple checked my amounts so I know it wasn't my error. The texture of the cake was awful as well. I couldn't even eat it, it was that bad. What an awful MESS and waste of food! Ugh. Not pleased a bit.

Brought this to work to share, and it was gone by midday! Ended up sharing the recipe with several coworkers, who made it for Easter.

A vegan Pound Cake that is so rich and decadent no one will believe it's vegan. Topped with a lemony glaze for a delightful sweet morning or midday snack.&nbsp;

Vegan Pound Cake with Lemon Glaze

tbsp baking powder

tsp salt

vegan butter

tbsp. finely grated lemon zest

sour cream

tbsp. coconut oil, (melted)

Preheat the oven to 350 degrees F. Spray 1 loaf pan&nbsp;and set aside.&nbsp;

In a medium bowl mix together flour, baking powder, and salt. Set aside. In a separate bowl, combine coconut oil and lemon juice. Set aside.

In a stand-up mixer or an electric handheld mixer, beat together the butter, sugar, and lemon zest until light and fluffy. With the motor running, add vegan sour cream, scraping down the sides as necessary. The mixture will appear to have separated at this point, but it will come back together.

Alternating wets (oil and lemon juice) and dries (flour mixture) add in three batches, scraping down the sides as needed, ending with the flour mixture until it just comes together. Do not over-mix.

Pour batter into prepared loaf pan and smooth top. Bake until cake is golden brown (about 50-55 minutes), and a toothpick comes out clean when inserted in the middle. Remove from the oven and let cool for 30 minutes. Flip out onto wire racks and allow the loaf to cool completely.

To make the lemon glaze, combine powdered sugar and lemon juice until smooth and pourable. Pour over the cooled loaf pan. The glaze will harden as it cools. Keep at room temperature, tightly wrapped, for up to 3 days. This cake can also be stored in the freezer for up to 6 weeks. 

https://www.youtube.com/watch?v=TLlChy1N7iM

A Pound Cake that is so rich and decadent no one will believe it’s vegan. It is topped with a lemony glaze for a delightful sweet morning or midday snack. 

https://www.mydarlingvegan.com/vegan-pound-cake/

Vegan Lemon Pound Cake

Intensely lemony, moist and with a delicate crumb, this gluten free lemon drizzle cake has it all. It’s the perfect everyday dessert that’s easy to prepare, and a joy to eat. Although, with how absolutely delicious it is, it would be welcome at any and all occasions.

The Best Gluten Free Lemon Drizzle Cake

(200 g) plain gluten free flour blend

almond flour

tsp xanthan gum

tsp baking powder

(200 g) granulated sugar

(226 g) unsalted butter, softened

(120 mL) milk, room temperature

vanilla paste

tbsp lemon juice ((freshly squeezed))

(120 g) powdered/icing sugar, sifted

lemon juice ((freshly squeezed))

Pre-heat the oven to 355 ºF (180 ºC) and line a loaf baking tin with greaseproof/baking paper. (Dimensions of loaf tin: 8.5 inch/21cm long, 4.5 inch/11cm wide and 3inch/7cm high.)

In a large bowl, sift together the gluten free flour blend, almond flour, xanthan gum and baking powder. Add the sugar and salt, and mix until combined.

Add the softened butter and, using either a stand mixer with the paddle attachment or a hand mixer with the double beater attachments, work the butter into the dry ingredients until you get a texture resembling coarse breadcrumbs in size.

Add the lemon zest. In a separate bowl, mix together the eggs, milk, vanilla and lemon juice. Add the wet ingredients to the dry+butter mixture, and whisk/mix well until no flour clumps remain and everything is evenly distributed.

Transfer the cake batter into the prepared loaf tin, smooth out the top, and bake in the pre-heated oven at 355 ºF (180 ºC) for about 1 hour or until risen, golden brown on top and an inserted toothpick comes out clean.If the cake starts browning too quickly or too much, cover it with aluminium foil and continue baking until done.

Allow to cool in the loaf tin for about 10 minutes, then remove from the tin, and allow to cool completely on a cooling rack.

For lemon loaf cake:

Stir the powdered sugar and 6 tsp of lemon juice together until you get a thick even mixture. Add 1 - 2 tsp of lemon juice, mixing well, until you get the correct icing consistency (see text for photos).You can add more lemon juice to make it runnier, or more powdered sugar to make it thicker, as required.

Drizzle the lemon icing over the cooled cake, spreading it evenly across the top with the back of a spoon, and letting it drip down the sides.

Enjoy!

For lemon drizzle:

The lemon drizzle cake keeps well in a closed container in a cool dry place for 3 - 4 days.

Storage:

Flavored with lemon juice as well as zest, and topped with a delicious lemon glaze, this lemon pound is buttery, moist, and packed with flavor.

oz butter (1 cup 2 sticks softened to 60-65°F)

all purpose flour (sifting)

Preheat the oven to 325°F/163°C and grease a 9-x-5-inch loaf pan.

Beat the butter and sugar using electric beaters or mixer on medium speed until light and fluffy, about 3 minutes.

In a separate bowl, whisk together the eggs, buttermilk, vanilla, lemon juice and lemon zest.

In another bowl, sift the flour, salt

Add a third of the flour to the creamed butter to a third of the egg mixture,  Mix until combined and repeat with another third of each then fold the remaining flour and egg mixture by hand until fully incorporated, scraping off the bottom of the bowl to ensure all the ingredients are fully combined.

Scrape the batter into the prepared pan and tap it a few times on the counter to make it level and allow any air bubbles to escape.

Bake the cake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean.

Allow to cool completely before glazing.

Glaze with your favorite icing before serving.

The best lemon sour cream pound cake for any occasion! An old fashioned lemon sour cream pound cake that is so moist. Make this lemon pound cake with lemon glaze!

Lemon Sour Cream Pound Cake with Lemon Glaze

butter

eggs (room temperature)

tsp pure vanilla extract

sour cream (room temperature (about 1 cup))

cake flour

½ tsp baking soda (2 grams)

baking spray

confectioners’ sugar (230 grams)

lemon juice (or more as needed)

Preheat

Add lemon zest and sugar to the bowl of a stand mixer or a large mizing bowl. Press zest into sugar with a rubber spatula for about 1 minute to release lemon oils.

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The most viewed lemon pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Iced Lemon Pound Cake

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The Best Lemon Loaf (Better-Than-St...

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Vegan Pound Cake with Lemon Glaze

The Best Gluten Free Lemon Drizzle ...

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Lemon Sour Cream Pound Cake with Le...

7 Up Pound Cake

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One Bowl Lemon Olive Oil Pound Cake

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The most viewed lemon pound cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine