Lemon Pound Cake

Name: Lemon Pound Cake
Prep time: 25 min
Total time: 4 h
Yield: 10
Ingredients: 1 1/3 cups granulated sugar; 3/4 cup butter, softened; 1 tablespoon fresh lemon juice; 3 eggs; 1 1/2 cups all-purpose flour; 2 tablespoons lemon zest; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup sour cream; 1/2 cup powdered sugar; 3 teaspoons fresh lemon juice

21 Ratings

19 Reviews

Kitchen Tested

Prep 25 min
Total 4 hr 0 min
Ingredients 11
Servings 10

Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. Make this delightful loaf cake to add a little sunshine to your next brunch spread!

By Pillsbury Kitchens

Updated November 28, 2019

Ingredients

Cake

1 1/3 cups granulated sugar
3/4 cup butter, softened
1 tablespoon fresh lemon juice
3 eggs
1 1/2 cups all-purpose flour
2 tablespoons lemon zest
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream

Glaze

1/2 cup powdered sugar
3 teaspoons fresh lemon juice

Steps

1

Heat oven to 350°F. Grease with shortening 9x5-inch loaf pan; lightly flour.
2

In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
3

Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
4

In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.

Pound cake gets its name from the fact that the original recipe called for 1 pound each of flour, sugar, butter and eggs.
For a different look, cut your loaf into wedges instead of traditional slices.
Cake will stay moist stored in an airtight container for up to 3 days.
To freeze pound cake, wrap cooled cake without icing in heavy-duty foil, then place in resealable food-storage plastic bag. Thaw at room temperature. Drizzle with icing before serving.
If you have leftover cake, you can seal individual slices inside sandwich-size food-storage plastic bags. Defrost a slice whenever you need a quick treat!

Nutrition Facts

Serving Size: 1 Slice

Calories: 370

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 10g; 52%

Trans Fat: 1/2g

Cholesterol: 100mg; 33%

Sodium: 240mg; 10%

Potassium: 65mg; 2%

Total Carbohydrate: 48g; 16%

Dietary Fiber: 0g; 0%

Sugars: 33g

Protein: 4g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;