Recipe: To Try At Home Lemon Pound Cake

Recipe: To Try At Home Lemon Pound Cake Delicious, fresh and tasty.

Lemon Pound Cake. Get Inspired On Our Official Site. The rich taste of pound cake is balanced out with the zingy addition of lemon. This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb.

Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon.

Then, while the cake is still warm from the oven, I douse it with lemon syrup to further enhance the lemon flavor.

Use a toothpick to make holes in top of cake and drizzle lemon juice and sugar mixture over the top of the cake when removed from the oven.

You can have Lemon Pound Cake using 20 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Lemon Pound Cake

1. You need 1 3/4 c of all purpose flour.

2. It’s 1 1/4 c of sugar.

3. It’s 2 sticks of butter, softened.

4. It’s 5 of eggs.

5. Prepare 1/3 c of sour cream.

6. You need 1/2 tsp of baking powder.

7. It’s 1/2 tsp of salt.

8. You need of Zest from 3 lemons.

9. Prepare 3 tbsp of lemon juice.

10. Prepare 1/2 tsp of lemon extract.

11. It’s 1/2 tsp of vanilla.

12. It’s of 3/4 cup of blueberries or 3tbsp poppyseeds-optional*.

13. Prepare of Lemon Simple Syrup.

14. You need 1/4 c of sugar.

15. Prepare 1/4 c of fresh lemon juice.

16. Prepare of Vanilla Glaze.

17. Prepare 1/2 c of powdered sugar.

18. It’s 1 tbsp of milk.

19. Prepare 1/2 tsp of vanilla or vanilla bean.

20. Prepare Pinch of salt.

Lemon Pound Cake Recipe (Ultimate Lemon Cake Recipe) - This is the Best Lemon Pound Cake on the Internet!

Tart, sweet, moist and filled with lemon flavor, you will adore this Lemon Cake Recipe with a secret ingredient for years to come!

This Lemon Lover's Pound Cake is a favorite here at Taste of Home.

It comes to us from contributor Annettia Mounger of Missouri.

Lemon Pound Cake instructions

1. Preheat oven to 325 and lightly grease a 9x5 loaf pan with butter. Dust pan light with flour and set aside..

2. In a bowl beat butter, sugar, lemon zest, lemon juice, and vanilla for 3 minutes until light and fluffy. Add sour cream until incorporated. Add eggs one at a time, mixing to combine after each addition..

3. In another bowl whisk together flour, Baking powder and salt. Gradually add dry ingredients to wet ingredients. (Fold in blueberries or poppyseeds-optional). Toss blueberries lightly in flour before adding to batter..

4. Bake 325 for 1 hour or until top is golden brown. Remove from oven and allow to cook for 20 mins. I’m a sauce pan, combine lemon juice and sugar. Once sugar has dissolved, allow to gently simmer for 2 minutes and remove from heat. Using a toothpick, poke cake lightly with holes all around cake. Brush syrup around top and sides of cake. Allow to cool for an hour before icing cake..

5. Whisk together powder sugar vanilla bean, milk and salt. Slowly pour over cake and allow to sit 20 minutes to harden before serving..

It's so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract.

When we say it's a lemon lovers cake, we mean it!

In this lemon pound cake recipe I'm using lemon zest, fresh lemon juice, pure lemon extract and lemon yogurt!!

I personally tend to steer clear of using lemon jell-o, lemonade mix or lemon pudding in my lemon cakes.

I brush the glaze on the warm cake and once it has cooled down, drizzle the lemon cream cheese frosting over the cake.