Lemon Pound Cake

Lemon pound cake is a delightful and classic dessert that combines the rich, buttery flavor of a traditional pound cake with the bright and tangy taste of fresh lemons. It is a beloved treat known for its dense yet moist texture and refreshing citrus notes. This cake is perfect for lemon lovers and is often enjoyed on its own or paired with a cup of tea or coffee.

The combination of butter, sugar, eggs, and flour creates a tender and buttery base, while the addition of fresh lemon zest and juice infuses the cake with a burst of citrus flavor. The lemon glaze adds a sweet and tangy finish, enhancing the overall taste and providing a delightful contrast to the richness of the cake.

Lemon pound cake is versatile and can be served as a simple everyday dessert, a sweet treat for afternoon tea, or even dressed up with additional toppings such as whipped cream, fresh berries, or a dusting of powdered sugar for a more elegant presentation.

Whether enjoyed on its own or served as a delightful accompaniment to other desserts, lemon pound cake is a timeless and delicious treat that is sure to brighten any occasion.

INGREDIENTS:

FOR THE GLAZE

• 3 tbsp fresh lemon juice
• 2 tbsp water
• 85g sugar

FOR THE CAKE BATTER

• 1/2 tsp salt
• 50g cake flour
• 120g plain flour
• 1 tbsp finely-grated lemon zest
• 300g sugar
• 5 large eggs, almost at room temperature
• 80g sour cream (full-fat)
• 1 1/2 tsp vanilla extract
• 220g unsalted butter, just cooler than room temperature

INSTRUCTIONS:

FOR THE CAKE

1. Preheat the oven to 160°C and grease a 9-x-5-inch loaf pan.
2. Beat the butter, sugar, and lemon zest using electric beaters or a mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes.
3. In a separate bowl, lightly whisk the eggs with a fork and add this to the batter in a few additions, scraping down the bowl in between. Stir the sour cream and vanilla together and beat this into the batter.
4. In a separate bowl, sift the plain and cake flours and the salt and add this to the batter, mixing until fully incorporated, scraping to the bottom of the bowl to ensure this. Scrape the batter into the prepared pan and tap it a few times to make it level and allow any air bubbles to escape.
5. Bake the cake for 65 to 70 minutes, until a tester inserted in the center of the cake comes out clean. Remove the cake from the oven and prepare the glaze while the cake is still warm.

FOR THE GLAZE

1. For the glaze, heat the lemon juice, water, and sugar in a small saucepan over medium heat until the sugar has dissolved. Poke holes in the warm pound cake using a bamboo skewer and brush the warm glaze over the cake. Let the cake cool completely in the pan (the glaze will set once the cake is cool) before removing to serve.
2. The cake will keep well wrapped and unrefrigerated for up to 3 days.