What is the difference between pound cake and regular cake?

Pound cake is richer and denser than most regular cakes because it contains more butter, sugar, and eggs. It is often baked in a loaf pan, which is why many people refer to it as a lemon loaf cake. The result is a moist, buttery cake with a tight, tender crumb and a more substantial texture than a typical layer cake.

What makes lemon pound cake moist?

Butter, eggs, and sour cream help create the rich texture of lemon pound cake. Properly measuring the flour and avoiding overbaking are also important for keeping the cake moist.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled lemon juice can be used if needed. For the strongest lemon flavor, always use fresh lemon zest.

What gives lemon pound cake the best lemon flavor?

Fresh lemon zest provides the strongest lemon flavor because it contains natural lemon oils. For the brightest flavor, use both fresh lemon zest and fresh lemon juice in the cake and glaze.

Why did my pound cake crack on top?

A crack along the top is completely normal and is one of the classic characteristics of homemade pound cake. It happens as the batter rises and expands while baking.

Can I make lemon pound cake ahead of time?

Yes. Lemon pound cake is a great make-ahead dessert because the flavor often improves after a day. Store it tightly covered at room temperature or in the refrigerator until ready to serve.

How do I make the glaze thicker?

For a thicker glaze, add more powdered sugar. For a whiter, bakery-style glaze, replace part of the lemon juice with milk or heavy cream.

Lemon Pound Cake Recipe

Description

This Lemon Pound Cake Recipe is moist, buttery, and packed with fresh lemon flavor. Finished with a simple lemon glaze, this classic homemade loaf cake is perfect for breakfast, brunch, or dessert.

Ingredients

2 cups (250 g)all-purpose flour-spooned and leveled
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (225g) unsalted butter-softened to room temperature
1 1/4 cups (250 g) sugar
1 teaspoon vanilla
4 eggs- room temperature
2 Tablespoons lemon zest
3 Tablespoons lemon juice
1/2 cup sour cream - room temperature

Glaze:

1 1/4 cup (150 g) powdered sugar
1 1/2 Tablespoons freshly squeezed lemon juice
3-4 teaspoons whole milk or cream

Instructions

Preheat the oven to 350 F. Grease a 9 x 5-inch loaf pan (do not use a smaller pan) and line with parchment paper, leaving a large overhang on the sides.
Stir together dry ingredients (flour, baking powder, and salt) and set aside.
In a large mixing bowl, cream butter for 2 minutes. Gradually add sugar and mix on high speed for 2-3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add aggs one at a time, mixing well after each addition.
Add the lemon juice, lemon zest, sour cream, and vanilla extract, then mix on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture might seem curdled, but that’s fine.
With the mixer running on low, gradually add the dry ingredients mixture and mix just until combined. Do not over-mix the batter!!! You can stir it with a spatula if needed to ensure everything is well incorporated, since the batter is very thick. But do not mix too much at this point, or the cake will turn out too dense and flat.
Spread the batter in the prepared pan and bake for 65-75 minutes, or until the centre is set and a wooden pick inserted in the centre comes out almost clean. Tent the top with aluminum foil if it starts browning too much.
Cool the cake in the pan for 10-15 minutes, then release the edges and lift it from the pan by pulling the parchment paper overhang.
Cool completely on a rack before adding the glaze on top.
To make the glaze, stir powdered sugar with lemon juice and milk or cream (one teaspoon at a time until you reach the desired consistency. It should be pourable but not too runny. If it is too thin, add more powdered sugar. If it is too thick, add more milk or cream (or lemon juice).
Spread it over the cake and let it set 15-20 mins before slicing and serving.
Store covered for up to 2-3 days at room temperature or up to 1 week in the fridge.

Notes

All ingredients must be at room temperature. Do not add cold eggs or sour cream from the fridge into the butter and sugar mixture.

Measure the flour correctly, spoon it into the measuring cup, and level off with the back of the knofe. Or better use a kitchen scale if you have one. Too much flour will make the cake dry.

When preparing the lemon zest and juice, first grate the zest, then squeeze the juice. It is easier that way. Grate only the yellow part of the zest, the white part can be bitter, and won’t add any flavour.

Pound cake is dense and needs a lot of time to bake completely in the center. Tent the cake with foil after 40 minutes of baking time if it is browning too quickly. The foil will protect the top of the cake from heat in the oven and prevent it from overbaking.

When making a glaze, I like to sift the powdered sugar before adding liquids, but it is optional.

You can make the pound cake ahead of time and freeze it up to 3 months, but do not add the glaze before freezing, so you can wrap it tightly. Bake the cake, cool it completely, wrap it with plastic wrap, and then with a layer of aluminum foil. Thaw overnight in the fridge, then bring to room temperature, make the glaze, top the cake, and serve.