Mastering the perfect lemon pound cake is a delightful journey in the art of baking. Here's a recipe along with some tips to help you achieve lemony perfection:
Ingredients: – 1 cup (2 sticks) unsalted butter, softened – 1½ cups granulated sugar – 4 large eggs, room temperature – 2 cups all-purpose flour – 1 teaspoon baking powder
– ½ teaspoon salt – ½ cup sour cream – Zest of 2 lemon – 2 tablespoons fresh lemon juice – 1 teaspoon vanilla extract
For the Lemon Glaze: – 1 cup powdered sugar – 2-3 tablespoons fresh lemon juice
Instructions: Heat the oven to 325°F (160°C). Grease and flour a 9x5 loaf pan. Mix melted butter and granulated sugar in a large bowl until frothy. Beat each egg carefully after adding it.
In a separate basin, mix flour, baking powder, and salt. Mix the dry ingredients into the butter mixture slowly, alternating with the sour cream, until just incorporated. Stir lemon zest, juice, and vanilla extract into the batter until equally distributed.
Fill the loaf pan with batter and spread evenly. Bake the cake for 55–65 minutes in the preheated oven until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
You'll master lemon pound cake making with these techniques and practice. Each slice has the perfect combination of tart lemon and delicate crumb!