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–+ servings

Lemon Pound Cake

This is the BEST super easy and moist Lemon Pound Cake and it is incredibly delicious. It is full of lemon flavor and it has the most soft and moist texture plus it is topped with a lemon icing. This lemon pound cake recipe is so easy and it will be quick family favorite.
5 fra 10 stemmer
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Prep Time 20 minutes
1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 359 kcal

Equipment

Ingredients
 
 

LEMON POUND CAKE

  • 330 g granulated sugar
  • Zest of 2 large lemons
  • 4 large eggs room temperature
  • 160 g heavy cream room temperature
  • 240 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 85 g vegetable oil
  • 1 ½ teaspoon vanilla extract
  • 1 ½ tablespoon lemon juice

LEMON GLAZE

  • 150 g powdered sugar
  • 4-5 teaspoon lemon juice
  • ½ teaspoon heavy cream to thicken the glaze, optional
  • Fresh lemons slices for decoration

Instructions
 

LEMON POUND CAKE

  • Preheat the oven at 160ºC/320ºF conventional oven and prepare a 21,5 x 11,5 cm /8,5x4,5 inch loaf pan with parchment paper. Have enough baking paper on each side of the pan, so you are able to lift the pound cake out of the pan.
  • In a mixing bowl add the granulated sugar and lemon zest. Rub it together to release all of the lemon zest flavor, until it looks like wet sand.
    330 g granulated sugar, Zest of 2 large lemons
  • Add the eggs and with a hand whisk, whisk until combined. Then pour in the heavy cream, and whisk until combined.
    4 large eggs, 160 g heavy cream
  • Place a sieve onto the bowl and sift the all-purpose flour, baking powder and salt into the batter.
    240 g all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
  • Then pour in the vegetable oil, vanilla extract and lemon juice and gently stir it together until smooth and combined.
    85 g vegetable oil, 1 ½ teaspoon vanilla extract, 1 ½ tablespoon lemon juice
  • Pour the cake batter into the prepared loaf pan. Take a butter knife and insert it into the top of the batter in the loaf pan and run it a straight line down the middle of the batter. Bake it for 75-90 minutes or until a cake tester or toothpick comes out clean.
  • Note: If the baking is larger or smaller loaf pan, it can affect the baking time, therefore bake it until a cake tester or tooth pick comes out clean.
  • Let the pound cake cool on a cooling rack. After 10 minutes, gently remove the pound cake from the cake tin and let it cool down completely.

LEMON GLAZE

  • Place the lemon pound cake on a serving dish. Mix all the ingredients together for the glaze and pour it over the pound cake. Optionally, decorate it with lemon slices once the icing has fully set.
    150 g powdered sugar, 4-5 teaspoon lemon juice, ½ teaspoon heavy cream, Fresh lemons slices for decoration

Nutrition

Calories: 359kcalCarbohydrates: 56gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 70mgSodium: 158mgPotassium: 60mgFiber: 1gSugar: 40gVitamin A: 278IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword lemon, lemon cake, pound cake
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