Lemon Poundcake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup unsalted butter, at room temperature, plus additional for greasing pan
- 2cups all-purpose flour, plus additional for pan
- 1¼cups sugar
- 4teaspoons grated lemon zest
- 3eggs
- 1teaspoon vanilla extract
- ½teaspoon baking soda
- 1teaspoon baking powder
- ½teaspoon kosher salt
- ¾cup sour cream
- ½cup confectioners' sugar
- ½cup fresh lemon juice
Nutritional analysis per serving (8 servings)
437 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 1 gram dietary fiber; 40 grams sugars; 6 grams protein; 274 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Step 2
Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake's center comes out clean, about 1 hour. Place on a rack.
- Step 3
Put the confectioners' sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.
Private Notes
Comments
Be aware, this is a lemon poundcake. It will take remarkably like lemon, with real pucker power, especially the day it is made. The flavor will mellow over the first 24 hours but this is not a sugary sweet cake. If you love the taste of lemons this is the cake for you. If you want a poundcake with lemon icing use a different recipe.
The glaze ingredients are off. You only need 1/4 - 1/3 of a cup of freshly squeezed lemon juice to 2 cups of confectioners' sugar. This will make a nice glaze. This recipe as written has a 1:1 ratio of lemon juice to confectioners' sugar, which will be a watery juice-like consistency, not glaze.
I think it is supposed to be like that -- like in the photo, it already has the glaze applied. It isn't like a white glaze but one that is supposed to seep into the cake's crust.
Where does it say how long to bake this? My husband and I have both combed over the recipe and can’t find it anywhere! (June 2025)
@ROH in step 2 at the end it says to bake about an hour
I added raspberries and cottage cheese. I added the cheese last, 3 tablespoons of holes on top of the dough while it was in the pan. Turned out to be absolutely delicious.
This poundcake is superb! I upped the lemon zest, used 1 cup of sugar, and used 1 cup almond flour and 1 cup all purpose flour. I baked 3 mini loaves and will definitely be making this again - I did not make the lemon glaze - texture and flavor - 5 stars!!!
Advertisement