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Lemon Pound Cake

Sally's Baking Addiction
Dense, buttery pound cake gets a lemon lift in this bright and cheery citrus version. It is super moist and bursting with the flavors of fresh lemon, creamy butter and sweet vanilla
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 3 hours 15 minutes
Course Dessert
Servings 8 to 10 people

Ingredients
  

  • 1 and 1/2 cups all-purpose flour Spooned and leveled
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt softened to room temperature
  • 1 cup unsalted butter-(16 tablespoons; 226 g)
  • 1 cup granulated sugar (200 g)
  • 3 large eggs at room temperature
  • 1/4 cup sour cream (60 g) at room temperature
  • 1 teaspoon lemon zest
  • 3 Tablespoons Freshly squeezed lemon juice (45 ml) about 1 lemon
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Lower the oven rack to the lower-third position and preheat the oven to 350℉ (177℃). Grease your loaf pan, either 8 x 4 or 9 x 5 inch, (or lamb cake mold) with non-stick spray (if using lamb cake mold make sure you get all the nooks and crannies and dust with flour).

Making 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 mnutes 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 very thick.
  • Spoon/spread the batter into prepared loaf pan ( or lamb cake mold) and bake for 55-65 minutes if you used an 8 x 4 pan and 45-60 minutes if you used a 9 x 5 loaf pan. Tent the cake with aluminum foil halfway through baking to prevent the top from over-browning. Pound cakes are dense and take a while to bake in the oven. Baking times vary, so keep an eye on yours and don'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 of moist crumbs is okay.
  • 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 icing or if you are making a lamb cake, add frosting to the completely cooled cake.

Notes

I substituted unsweetened Greek yogurt for the sour cream. I use this recipe while making a lamb cake in a cast iron mold and the cooking time is around 55 minutes in a convection oven at 350 degrees.