Delightfully Moist Lemon Pound Cake Recipe
Indulge in the refreshing and vibrant flavors of this Moist Lemon Pound Cake! With its soft texture and zesty lemon undertone, this cake is perfect for any occasion, especially when paired with a luscious lemon cream cheese frosting.
Ingredients
For the Lemon Pound Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- ¼ teaspoon salt
- 3 large eggs (at room temperature)
- ½ cup sour cream
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Lemon Soaking Syrup:
- 4 tablespoons lemon juice
- 2 tablespoons water
- ¼ cup sugar
For the Lemon Cream Cheese Frosting:
- 4 ounces cream cheese (softened)
- 2 cups powdered sugar
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- ¼ teaspoon vanilla extract
Instructions
- Preheat the Oven: Set your oven to 325°F (165°C).
- Prepare Dry Ingredients: In a mixing bowl, combine the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a separate bowl, mix the softened butter and sugar with an electric mixer until creamy. Gradually add eggs one at a time, mixing well. Then, mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.
- Combine Ingredients: Add one-third of the dry ingredients to the wet mixture, stirring with a spatula. Next, mix in half of the buttermilk. Repeat this process with the remaining dry ingredients and the rest of the buttermilk, ensuring not to overmix.
- Prepare the Bundt Pan: Grease a bundt pan using non-stick cooking spray. Pour the batter evenly into the prepared pan.
- Bake the Cake: Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Make the Soaking Syrup: While the cake is baking, whisk together lemon juice, water, and sugar in a saucepan over medium heat until dissolved. Set aside.
- Cool and Soak the Cake: Once baked, let the cake cool in the pan for 10 minutes before carefully removing it. Poke holes throughout the cake and brush with the lemon soaking syrup.
- Prepare the Frosting: In a bowl, mix the cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth. Once the cake is completely cool, spread the frosting on top.
- Serve and Enjoy: Slice your delightful lemon pound cake and savor the bright flavors!
Tips for Perfect Lemon Pound Cake
- Ensure that butter, eggs, and cream cheese are at room temperature for optimal mixing.
- You can prepare the soaking syrup in the microwave: heat for 30 seconds and stir until sugar dissolves.
- For easy removal, grease the bundt pan well and consider dusting it with flour.
Freezing Instructions
- Without Frosting: Fully cool the cake, then wrap it in plastic wrap and freeze.
- With Frosting: Place the frosted cake in the freezer on a baking sheet until firm, then wrap it or store it in an airtight container.
Storage
Store any leftover cake in the refrigerator for 3-4 days or freeze for up to 6 months.
Bring this Moist Lemon Pound Cake to your next gathering and watch it become a favorite! Enjoy every delightful bite of its sweet and tart goodness.