Try this incredibly dense, moist and delicious Homemade Lemon Pound Cake topped with a simple powdered sugar glaze for a fun sweet treat!
Homemade Lemon Pound Cake
Lemon is one of my all time favorite dessert flavors and pound cakes are in my opinion, one of the best types of cakes, so this recipe for Homemade Lemon Pound Cake makes me extremely happy.
I love how pound cake is so dense, moist and rich and with the addition of the lemon flavor it really makes this cake something special.
Did you know that pound cakes have been around since the 18th century and that they get their name because traditionally you used a pound of flour, a pound of butter, a pound of sugar and a pound of eggs?? Talk about a recipe for deliciousness.
For this recipe you will use either TWO regular sized loaf pans or one bundt pan. Enjoy this wonderful dessert friends!
How to make Lemon Pound Cake:
Preheat the oven to 350 F and grease TWO regular sized loaf pans or one bundt pan with nonstick cooking spray.
In medium bowl, beat butter and sugar until light and fluffy.
Add the lemon zest, lemon extract, and eggs. Beat until well combined.
Add the lemon juice and sour cream. Mix until combined.
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
Add half the dry ingredients to the butter mixture and mix until combined.
Pour the milk into the bowl and mix.
Add the remaining flour and mix until combined.
Pour the batter into the prepared pan(s) and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake(s) to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
While the cake(s) are cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
When the cake(s) have cooled, drizzle the glaze over the top. Allow the cake to rest for 10 minutes to allow the glaze to set before serving.
Want more dessert recipes? Here are some of our favorites:
Lemon Blueberry Cream Cheese Danish
Homemade Amish Lemon Bars
Peanut Butter Chocolate Flourless Brownies
Cherry Cheesecake Bars
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Homemade Lemon Pound Cake
Ingredients
- 2 sticks (one cup) butter room temperature
- 2 cups sugar
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- 4 eggs
- ¼ cup lemon juice
- ¼ cup sour cream
- 2 ¾ cup flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
Ingredients for the Glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 350 F and grease TWO regular sized loaf pans OR a bundt pan with nonstick cooking spray.
- In medium bowl, beat butter and sugar until light and fluffy.
- Add the lemon zest, lemon extract, and eggs. Beat until well combined.
- Add the lemon juice and sour cream. Mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add half the dry ingredients to the butter mixture and mix until combined.
- Pour the milk into the bowl and mix.
- Add the remaining flour and mix until combined.
- Pour the batter into the prepared pan(s) and bake for 45 to 55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake(s) to cool in the pan(s) for 10 to 15 minutes, then remove it from the pan(s) and place them on a wire cooling rack to cool completely.
- While the cake(s) are cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
- When the cake(s) have cooled, drizzle the glaze over the top. Allow the cake(s) to rest for 10 minutes to allow the glaze to set before serving.
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