Contents
- 1 The Joy of a Simple Cake
- 2 A Little Story About Lemons
- 3 Mixing Up the Goodness
- 4 Why Room Temperature Matters
- 5 The Sweet, Sunny Finish
- 6 Ingredients:
- 7 My Sunshine Lemon Cake
- 8 Let’s Mix It Up!
- 9 Serving Your Sunshine
- 10 Keeping Your Lemon Pound Cake Fresh
- 11 Simple Fixes for Common Cake Troubles
- 12 Your Lemon Pound Cake Questions
- 13 Until Next Time, Happy Baking!
- 14 Easy Lemon Pound Cake Recipe for Any Occasion
The Joy of a Simple Cake
I love a good pound cake. It feels like a hug from the kitchen. This lemon one is my new favorite. It is sunny and sweet, just like a happy day.
It is not fussy or hard to make. You probably have most of the stuff already. That is why this matters. A little baking can make an ordinary day feel special. What is your favorite kind of cake to bake?
A Little Story About Lemons
My grandson once tried to make lemonade. He used the whole lemon, peel and all. His face was so sour! I still laugh at that.
Now we zest lemons together for this cake. The yellow part of the peel holds all the bright flavor. *Fun fact: A tablespoon of zest takes about two whole lemons!* Doesn’t that smell amazing?
Mixing Up the Goodness
First, mix your sugar and lemon zest. Rubbing them together is the secret. It releases the lemon’s sunny oil into the sugar.
Then you mix the butter, oil, and sour cream. The sour cream makes the cake so soft. It is my little trick. Have you ever baked with sour cream before?
Why Room Temperature Matters
See where it says “room temperature” for the eggs and sour cream? That is important. Cold ingredients do not like to mix together. They stay separate.
But room temperature things become friends easily. Your batter will be smooth and happy. That is why this matters. A happy batter makes a fluffy cake. It is a small step that makes a big difference.
The Sweet, Sunny Finish
While the cake cools, you make the glaze. It is just powdered sugar and lemon juice. Whisk it until it is smooth.
Drizzling it over the cake is the best part. It makes everything shiny and extra lemony. Let it dry before you slice. It is worth the wait! What is the first thing you would pair with a slice of this cake?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| all-purpose flour | 1½ cups + 1 tablespoon | spooned and leveled |
| baking powder | 3 teaspoons | |
| granulated sugar | 1 cup | |
| fresh lemon zest | 1 tablespoon | for the batter |
| salted sweet cream butter | ½ cup | softened |
| vegetable oil | ¼ cup | |
| sour cream | ¼ cup | room temperature |
| freshly squeezed lemon juice | ¼ cup | for the batter |
| pure lemon extract | 1½ teaspoons | |
| pure vanilla extract | 1 teaspoon | |
| extra large eggs | 3 | room temperature |
| yellow gel food color | 2 to 3 drops | |
| powdered sugar | 1 cup | sifted, for the glaze |
| freshly squeezed lemon juice | 2½ tablespoons | for the glaze |
| fresh lemon zest | 1 tablespoon | for the glaze |
My Sunshine Lemon Cake
This cake always reminds me of my grandmother’s kitchen. She grew a big lemon tree in her backyard. The smell of lemon zest takes me right back there. It is such a happy, sunny smell. This recipe is my little piece of that sunshine. I hope it becomes a favorite in your home too.
Making it is just as lovely as eating it. I like to get all my ingredients ready first. It makes me feel like a painter with a full palette. Then I can just enjoy the process. Let’s get started, my dear.
Step 1: First, turn your oven on to 325°F. This gets it nice and warm for our cake. Line your loaf pan with a piece of parchment paper. It should look like a little sling. This trick makes getting the cake out so easy later. I still laugh at the first time I forgot this step. What a sticky mess that was!
Step 2: Now, let’s mix our dry things. Put your flour and baking powder in a bowl. Just give them a good whisk together. This makes sure our cake rises evenly. Set this bowl aside for now. It is waiting for its turn to shine.
Step 3: This next part is my favorite. Take your sugar and lemon zest. Rub them together with your fingers. Doesn’t that smell amazing? The sugar gets all oily and fragrant from the lemon. This little step gives our cake a huge burst of flavor.
Step 4: Grab your mixer now. Beat the soft butter, oil, and sour cream. You want it to look smooth and creamy. This will take about a minute or so. (A hard-learned tip: make sure your butter is soft! If it is too cold, it will not mix in well).
Step 5: Pour in that lovely lemon sugar we made. Add the lemon juice and the extracts too. Keep mixing until it is all one happy family. The smell in your kitchen right now must be wonderful.
Step 6: Time for the eggs. Add them one at a time. Mix well after each one. We do not want to see any yellow streaks. This makes the cake texture just perfect. Why do we add eggs one by one? Share below!
Step 7: Now, gently mix in the flour mixture. Do not overmix! Just stir until you cannot see flour anymore. A few lumps are just fine, I promise. Overmixing makes a tough cake.
Step 8: For a bit of extra sunshine, add a couple drops of yellow food color. Stir it until the color is even. Then pour your beautiful batter into the pan. Bake it for about 55 minutes. A toothpick poked in the middle should come out clean.
Step 9: Let the cake rest in the pan for five minutes. Then, use the parchment paper sling to lift it out. Place it on a rack to cool completely. This takes patience, but it is worth the wait.
Step 10: While the cake cools, make the glaze. Whisk the powdered sugar with lemon juice and zest. Drizzle it all over the cooled cake. Let the glaze dry for about fifteen minutes. Then, you can finally slice it. Enjoy your creation!
Cook Time: 55min
Total Time: 1hr10mins
Yield: 12 slices
Category: Dessert, Cake
Let’s Mix It Up!
This cake is wonderful as it is. But sometimes, it is fun to play with your food. Here are a few ideas to make it new again. I have tried them all with great success.
Lemon Blueberry Swirl: Gently fold a handful of fresh blueberries into the batter. They burst with juicy flavor in every bite.
Lemon Lavender Dream: Add one teaspoon of culinary lavender to the sugar. Rub it with the lemon zest for a floral touch.
Lemon Poppy Seed Joy: Stir two tablespoons of poppy seeds into the flour mixture. It gives the cake a lovely little crunch.
Which one would you try first? Comment below!
Serving Your Sunshine
A slice of this cake is perfect all on its own. But if you want to make it extra special, try this. Serve a warm slice with a scoop of vanilla ice cream. The way the cold ice cream melts into the cake is pure magic. A few fresh raspberries on the side look so pretty too.
What should you drink with it? For a cozy treat, a cup of Earl Grey tea is my go-to. The bergamot and lemon are best friends. If you are feeling festive, a glass of cold Prosecco is lovely. The bubbles cut through the sweetness so nicely.
Which would you choose tonight?
Keeping Your Lemon Pound Cake Fresh
This cake stays moist for days. Just wrap it tightly in plastic wrap. You can keep it on the counter for two days.
For longer storage, pop it in the fridge. It will last up to a week there. I always keep a slice for my afternoon tea.
You can also freeze this cake for later. Wrap the whole loaf or individual slices. Use foil and then a freezer bag. I once forgot a slice in the back for a month. It was still a lovely treat!
To reheat, a quick warm in the toaster oven works best. It makes the cake taste fresh from the oven. This is why storing food well matters. It means a sweet treat is always close by.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Cake Troubles
Sometimes the middle sinks. This often means the cake needed more time. Ovens can be tricky, so trust the toothpick test.
I remember when my first cake was too dense. I had mixed the batter too much. Now I mix just until the flour disappears. This matters because gentle mixing keeps the cake light and soft.
If your cake is dry, it might have baked too long. Check it a few minutes early just to be safe. A perfect bake means a happy, flavorful bite.
*Fun fact: The sour cream in this recipe adds a wonderful moisture.* Getting these small things right builds your cooking confidence. You learn a little more each time.
Which of these problems have you run into before?
Your Lemon Pound Cake Questions
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free flour blend. It should work just fine.
Q: Can I make it ahead of time? A: Absolutely. Bake it the day before. Add the glaze right before you serve.
Q: What if I don’t have sour cream? A: Plain yogurt is a great swap. It will work the same way.
Q: Can I double the recipe? A: You can. Just use two loaf pans. Do not put all the batter in one.
Q: Is the food color needed? A: No, it is just for looks. Your cake will taste wonderful without it.
Which tip will you try first?
Until Next Time, Happy Baking!
I hope you love making this sunny lemon cake. It always brings a smile to my kitchen. Sharing food is one of life’s great joys.
I would be so delighted to see your creation. Your kitchen stories make my day. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Easy Lemon Pound Cake Recipe for Any Occasion
Description
This lemon pound cake is simple to make and delivers a light, zesty flavor in every bite. Perfect for any occasion, it’s sure to impress friends and family alike.
Ingredients
=== Lemon Pound Cake Batter ===
=== Glaze ===
Instructions
- Preheat the oven to 325°F. Line an 8½ x 4½-inch loaf pan with a parchment paper sling. Spray the loaf pan with baker’s spray (Baker’s Joy or a generic version). Set it aside.
- Add the flour and baking powder to a medium-sized mixing bowl. Whisk to combine. Set it aside.
- Add the granulated sugar and fresh lemon zest to a small mixing bowl. Stir to combine. Set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter, vegetable oil, and sour cream for 1 to 1½ minutes until smooth.
- Add the granulated sugar and lemon zest mixture, freshly squeezed lemon juice, lemon extract, and vanilla extract, and continue mixing until well combined.
- Add the eggs one at a time, mixing well after each egg until no yellow streaks remain.
- Add the flour mixture and mix just until incorporated.
- Add 2 to 3 drops of the yellow gel food color and mix just until it is uniform in color. Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, or until a toothpick inserted comes away clean. Check the lemon pound cake at 50 minutes, depending on how quickly your oven bakes.
- Remove the loaf pan from the oven and allow the lemon pound cake to rest for 5 minutes.
- Line a baking sheet with parchment paper. Place a cooling rack on top of the prepared baking sheet.
- Use the parchment paper sling to remove the lemon pound cake from the pan and transfer it to a cooling rack. Allow the cake to cool completely. While the cake is cooling, make the lemon glaze.
- Add the sifted powdered sugar to a medium-sized mixing bowl. Whisk in the fresh lemon zest and the freshly squeezed lemon juice. Continue whisking until the mixture is completely smooth. Drizzle the glaze over the top of the lemon pound cake. Allow the glaze to dry for 10 to 15 minutes before slicing and serving.