Moist and Fragrant Lemon Pound Cake
Flavor Boost! The Ultimate Lemon Pound Cake Made with Sour Cream
Introducing a truly moist and delicious homemade Lemon Pound Cake recipe! We’ve added sour cream for an extra touch of tenderness and a sophisticated flavor profile that elevates this classic treat. The bright zestiness of lemon perfectly balances the rich butteriness, creating a universally loved taste. We’ve included detailed steps and tips to ensure even beginner bakers can achieve perfect results.
Pound Cake Ingredients- 160g cake flour (sifted twice for a finer texture)
- 5g baking powder (sifted with the dry ingredients)
- 2g salt (enhances flavor and balances sweetness)
- 120g unsalted butter (softened to room temperature, like mayonnaise)
- 200g granulated sugar (white or brown sugar can be used according to preference)
- 1 Tbsp lemon zest (finely grated from the yellow part of the lemon peel)
- 20ml fresh lemon juice (freshly squeezed is best for vibrant flavor)
- 90g sour cream (room temperature; this is the secret to a moist cake!)
Zesty Lemon Glaze Icing- 100g powdered sugar (sifted to remove lumps)
- 30ml lemon juice (adjust for glaze consistency and tartness)
- 1 Tbsp lemon zest (for extra fragrant aroma)
- 2 Tbsp chopped pistachios (for nutty flavor and visual appeal)
- 100g powdered sugar (sifted to remove lumps)
- 30ml lemon juice (adjust for glaze consistency and tartness)
- 1 Tbsp lemon zest (for extra fragrant aroma)
- 2 Tbsp chopped pistachios (for nutty flavor and visual appeal)
Cooking Instructions
Step 1
① In a bowl, place the softened unsalted butter. Using a whisk or electric mixer, beat the butter until it becomes smooth and creamy, resembling mayonnaise. This process incorporates air, making the cake extra fluffy.
Step 2
② Gradually add the granulated sugar to the creamed butter, beating until the mixture is light and fluffy, and the sugar is fully dissolved. This creaming step is crucial for a tender crumb; ensure no gritty texture remains.
Step 3
③ Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. If the mixture looks like it’s starting to curdle, don’t worry; continue mixing, and it should come back together. Beat on medium speed until the batter is smooth and glossy.
Step 4
④ Sift the cake flour, baking powder, and salt together. Add these dry ingredients to the butter mixture in two or three additions, mixing gently with a spatula using a cutting motion until just combined. Overmixing can develop gluten, leading to a tough cake, so mix only until no flour streaks are visible.
Step 5
⑤ Stir in the lemon juice and lemon zest. The lemon zest will release a wonderful fragrance as the cake bakes, enhancing its overall flavor.
Step 6
⑥ Gently fold in the room-temperature sour cream until just combined to complete the batter. The sour cream is key to achieving that incredibly moist and tender texture.
Step 7
⑦ Pour the batter into a prepared pound cake pan. Bake in a preheated oven at 170°C (340°F) for 40-45 minutes, or until a skewer inserted into the center comes out clean. If the top starts browning too quickly, loosely tent it with aluminum foil.
Step 8
⑧ Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is entirely cool before applying the glaze.
Step 9
⑨ To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a bowl until smooth and pourable. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
Step 10
⑩ Drizzle or spread the prepared lemon glaze evenly over the cooled cake. While the glaze is still wet, sprinkle the chopped pistachios over the top. For an extra touch of elegance, you can add dried fruits or a dusting of powdered sugar.
