Description
A moist, tender lemon pound cake with a perfect balance of rich, buttery cake and bright, zesty lemon flavor. Ideal for family gatherings, tea time, or a comforting dessert. Easy to make with simple, wholesome ingredients.
Ingredients
3 cups all-purpose flour, sifted
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
3 large eggs, room temperature
1 cup sour cream or full-fat Greek yogurt, room temperature
3 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually mix in 2 3/4 cups of the sifted flour, alternating with 1 cup of sour cream or Greek yogurt, beginning and ending with flour.
Stir in 3 tablespoons of fresh lemon juice and 1 tablespoon of lemon zest.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use room temperature ingredients for a smoother batter.
For a crisper crust, bake on the lower rack of the oven.
Serve with a simple lemon glaze (powdered sugar and lemon juice) or fresh berries, if desired.
Store in an airtight container at room temperature for up to 3 days or freeze for 2 months.
- Prep Time: 20
- Cook Time: 65
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 33g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 50mg