This Perfect Lemon Pound Cake is the ultimate no-fail Spring dessert with fresh, tart lemon flavour! It’s perfectly moist and tender and is delicious with fresh berries or cream! And don’t forget to check out my tips on how to make the perfect pound cake every time! Watch the video tutorial to see how I make it, and stay tuned to the end of this post for the FULL WRITTEN RECIPE!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Pin this recipe on PINTEREST!
Pin this recipe on PINTEREST!
I hope you enjoy this delicious and Perfect Lemon Pound Cake and all my tips for achieving the perfect pound cake in your own home kitchen! Let me know in the comments below, what’s your favourite cake for Spring?
Like this Perfect Lemon Pound Cake recipe? You’ll love these reader-favourite recipe I have linked below!
My readers LOVE this Perfect Pavlova with fresh cream and berries! Don’t forget to check out all my tips on how to make the Perfect Pavlova every single time!
Looking for a super easy dessert?? Try my Strawberry Rhubarb Skillet Cobbler recipe!
Kitchen Products I Recommend:
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
Perfect Lemon Pound Cake
Ingredients
- 1 cup unsalted butter (at room temperature)
- 1 1/2 cups white sugar
- zest of 2 large lemons
- 5 eggs
- 1/3 cup sour cream (full fat)
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1/2 tsp salt
Instructions
-
Preheat your oven to 325 degrees Fahrenheit.
-
Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing will stick.
-
Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter is pale in colour (about 4 minutes).
-
Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a pale yellow colour and be quite fluffy after 7 minutes.
-
Beat in the eggs one or two at a time and continue beating on high speed after they've all been added to incorporate even more air into the batter.
-
Add the sour cream and the vanilla to the bowl and beat for another minute or so, scraping down the sides of the bowl to make sure everything is incorporated.
-
Add the lemon zest and beat on high speed until combined.
-
Add the flour and salt to the mixing bowl and fold it into the wet ingredients by hand using a rubber spatula. Be sure to do this carefully so you don't deflate the batter as the flour is incorporated. Folding requires that you scrape the bottom of the bowl and use an "up and over" motion. Do not stir, as this will break the air bubbles you've created by beating the ingredients up until this point. This cake contains no leavening agent, so the bubbles in the batter are what will keep it from sinking in the middle as it bakes.
-
Carefully scrape the batter into the loaf pan you've prepared.
-
Bake for 65-75 minutes at 325 degrees Fahrenheit. After 65 minutes, test the cake by gently inserting a wooden skewer in the centre. If it comes out clean, it's done! If not, return the cake to the oven for another 5 minutes and test again.
-
When the cake is done, remove it from the oven and let it rest in the pan for about 10 minutes.
-
Remove it from the loaf pan using the parchment paper to a wire rack to cool completely before slicing and serving.
Judith says
lemon cake was easy, perfect and delicious.
Chrissie says
That’s great! So glad you liked the recipe!
Jenna says
Made tonight. Was not too lemon flavoured. Dense, and a bit crispy. Going to try again with some added lemon extract.
Chrissie says
Thanks for the feedback Jenna! Lemon extract would be good, but if you’re looking for an even more intense lemon flavour, feel free to add even more lemon zest!
Mary ellen says
I am going to try and have some fresh blueberries what do you think about incorporating into batter.
Chrissie says
I think that’s a great idea! I’d suggest tossing the blueberries in some flour before incorporating them into the batter, just so they don’t all sink to the bottom of the loaf!
Rajiv Kumar says
Yesterday there was a party in my family, we made this cake. It was very awesome!!!! Everobody praised of this cake.
The Busy Baker says
Thanks so much for letting us know! Glad you liked them!!
Corry says
Hi Chrissie
Can I change the sour cream to yoghurt?
Chrissie says
Great question. I wouldn’t recommend reducing the fat at all in this recipe – if you’re going to use yogurt instead of sour cream, be sure to use full fat Greek Yogurt with a low water content (regular yogurt has a high water content, Greek yogurt has a lower water content) that’s at least 10-12%. Any lower fat than that and the cake won’t rise because there will be too much water in the recipe. Hope you like the recipe!
Kathee says
I made this and I agree with the comment needs some extract, lemon oil or lemon juice. The lemon flavor was too faint for my personal taste. Some guests liked it just as it is.
Chrissie says
Feel free to add lemon extract or even a couple more lemons (the zest only) to make it more to your taste!
Judith says
Absolutely perfect. I will be making this again and again! Not dry not dense but just right! Easy to make with simple ingredients. The taste without lemon zest (didn’t have any) was still perfect.
Chrissie says
So glad you liked it!
Brandi Burgess says
I am OBSESSED with lemon desserts! This perfect lemon pound cake is my NEW FAVE!!!
The Busy Baker says
Thanks so much Brandi!! I hope you enjoy it 🙂