I made this lemon pound cake about two months ago, and I’m finally getting around to sharing it with you! After editing the photos just now, I’m really wishing I had a slice to nibble on as I type this. While the time to enjoy summer berries is coming to an end, this pound cake is delicious all on it’s own. Drizzled with both a sweet syrup and a glaze, how could it not be?
If you happen to have lemons on hand, you likely have all of the ingredients that you need to make this lemon cake. I always have Greek yogurt in my fridge, so I subbed that for the sour cream called for in the original recipe and it worked wonderfully. Pound cakes like this one are great because you feel like you’re eating cake (and you are), but they’re a lot less fussy to mix up than many other types of cakes. You’ll love the refreshing balance of tart and sweet in this lemon pound cake.
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Lemon Pound Cake
Makes 1 loaf
For the cake:
- 3/4 cup (3 ounces) cake flour
- 3/4 cup (3.6 ounces) all-purpose flour
- 1 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 cup sour cream or Greek yogurt, at room temperature
- 2 tbsp. fresh lemon juice
- 1 tsp. pure vanilla extract
- 1 cup plus 2 tbsp. (7.9 ounces) sugar
- 2 tbsp. grated lemon zest (from about 2 lemons)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 tsp. salt
- 4 large eggs, at room temperature
For the syrup:
- 2 1/2 tbsp. fresh lemon juice
- 2 1/2 tbsp. sugar
For the glaze:
- 1 cup (4 ounces) confectioners’ sugar, sifted
- 2 tbsp. fresh lemon juice
- Heat the oven to 350 degrees F. Spray the sides and bottom of a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. Line the bottom with parchment paper and spray the paper. Sift both flours, baking powder, and baking soda together in a medium bowl. In a small measuring cup, whisk together the yogurt (or sour cream), lemon juice, and vanilla.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and zest together until fragrant. Add the butter and salt; beat on medium speed until the mixture is light and fluffy, 2-3 minutes. With the mixer running, add the eggs one at a time. Once the eggs are in, stop and scrape the sides of the bowl, then continue beating for another 2-3 minutes. Reduce the mixture speed to low, add one-third of the flour mixture, then half of the sour cream mixture. Continue alternating additions of dry and wet ingredients, ending with the dry ingredients. Scrape the bowl and mix for another 20-30 seconds, until the flour is thoroughly incorporated.
- Transfer the batter to the prepared pan, smoothing the top. Bake in the center of the oven for 20 minutes, rotate the pan, reduce the oven temperature to 325 degrees, and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pan for 15 minutes.
- While the cake is cooling, in a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.
- Invert the cake onto a cooling rack set over a piece of foil or parchment paper. Use a toothpick to poke holes in the top and sides of the loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely, at least 30 minutes. (The soaked but unglazed cake will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)
- In a small bowl, whisk together the confectioners’ sugar and the lemon juice. Pour the glaze over the top of the loaf and let it drip down the sides. Let the glaze harden, about 15 minutes, before serving. (The glazed loaf will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.)