It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it!

, This is a foolproof recipe, my cake came out soft, moist and fluffy.

It is a 2-in-1 tool that is super sturdy and easy to use.

Luckily, today's recipe is beyond's downright delicious. This post may contain affiliate links. Step 3: In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream the butter until light and fluffy. Remove the cake from the oven and let cool for 10 minutes in the pan.

Hi, I’m Ashley! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. Add the sugar gradually, beating thoroughly. Learn how your comment data is processed. Lemon pound cake is one of my all-time favorite fruit cake recipes and once you try it, I just know you’re going to love it too. Lemon Cake with icing is so easy to make and super moist. While you can use bottle lemon juice in a pinch, we highly recommend using fresh lemon juice for the best texture and flavor.

I keep it with my Easter dessert recipes because it’s one of the most beautiful and refreshing cake recipes I have. With the mixer running at low speed, add the eggs one at a time. [social_warfare buttons=”Pinterest, Facebook”]. This moist Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! This easy lemon cake is not dry and not fudgy, it’s perfectly moist while still being fluffy and it keeps fresh for a few days! Wow, Marina, that is amazing!

The fresh flavor and moist, dense texture make it a favorite with everyone. This batter is made with freshly grated lemon zest and fresh lemon juice.

I just made this cake for my nephew's bday last weekend. Made with lemon zest, freshly squeezed lemon juice, and topped with a tart lemon icing- this is the perfect pound cake for anyone who loves lemon! For the pound cake, we use all-purpose flour, sugar, butter, baking soda, salt, buttermilk, eggs, fresh lemon juice, and lemon zest.

Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. The best lemons to use for this lemon pound cake are Eureka or Meyer.

To make the glaze, whisk together confectioners’ sugar and fresh lemon juice until no clumps remain. For more great cake recipes be sure and try my Strawberry Shortcake Recipe, Coffee Cake Recipe, Pumpkin Pound Cake, Red Velvet Cake, Chocolate Whoopie Pies, and Apple Cider Doughnuts.

This one is exactly that. Yummy, wholesome meals don't have to be difficult or require a lot of time...let me teach you my tips and tricks!

So to bring eggs to room temperature, place them in a warm (not hot) bowl of water for five or ten minutes.

Add the lemon juice, lemon zest, buttermilk and lemon oil. No cake mix or pudding mix in the mix -- heh. For this recipe, it's best to use butter, eggs, and sour cream at room temperature, and I'll tell you how to get them there so you can still make your cake and eat it, too.

Set aside. Fair warning though, if you don’t want to eat two cakes today, you might want to pre-promise one of them to a friend or hide it away in your freezer.

Tips and strategies

If possible, ice it after thawing so that the icing is thick and smooth as it’s drizzle on top. Do not stick them in the microwave unless you're going for scrambled eggs! Store this lemon loaf pound cake covered at room temperature for up to 4 days. Of course, brushing a lemon syrup on and then sealing in the moisture with a lemon glaze ensures this will be the moistest, most lemony-est cake ever. Read more →. Bake in a preheated 325 degree oven for about 1 hour 10 minutes. The lemon juice is added towards the end of the recipe, along with the flour and sour cream. I replaced the sour cream with Curt and baked it in my rice cooker and it came out awesome!

This traditional pound cake gets its soft, dense texture and moist crumb from a combo of butter, sour cream, and half a dozen (yep — a whole six of 'em) eggs. This lemon cake will keep for days and also freezes well. OMG… it’s even better. Lovely recipe! Set the mixture aside. Adapted from Taste of Home.


This cake is already pretty moist and lemony.

The only downside is that it will be so good, you'll have to make it all the time! This lemon cake has pure lemon oil as an ingredient in the recipe. Peel off the waxed paper.

If you try this recipe, don’t forget to leave a review below or share a photo and tag. Often times I use half cake flour and half all-purpose flour. Good luck!

You want the cake batter to be smooth.

In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Post originally published on March 19, 2018.

Whip the egg whites with the cream of tartar in a clean, grease free bowl. This traditional pound cake gets its soft, dense texture and moist crumb from a combo of butter, sour cream, and half a dozen (yep — a whole six of 'em) eggs. If you like the Starbucks Lemon Loaf then you'll love this homemade lemon pound cake! It’s so loved because this lemon pound cake packs a ton of lemon flavor thanks to lemon zest, lemon juice and a touch of lemon extract.

Sour Cream Lemon Pound Cake. You want the cake batter to be smooth. (You can unsubscribe anytime). If you love lemony desserts, you might like to try these Lemon Cupcakes, too. Stir together the lemon juice and confectioners’ sugar for the lemon syrup. :), Hi, I’d like to make this cake , it looks so moist and delicious; could you please indicate the dimensions of the used pan. This Moist Lemon Pound Cake is a delicious combination of sweet and tart.Made with fresh lemons, you’re going to love this dense and flavorful dessert. Thanks!

Spoon the icing glaze over the cooled pound cake and serve. It’s super moist and simply to die for! Or until a toothpick when inserted comes out clean. Jolene, It was perfect! Add lemon zest and lemon juice, and mix until combined, about 30 seconds.*.

Scrape the bowl again, mixing everything thoroughly. Getting ready to make this as my very first bundt Will an 11 cup pan work instead of the 12? I made this for my sister in her birthday and all of them, including her friends, absolutly loved this! In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer), cream the butter and sugar together at medium-high speed until pale and fluffy, about 4-6 minutes. Every bite of this supremely moist pound cake is bursting with lemon flavor. Your email address will not be published.

Hi Veronica, thank you so much for taking the time to write such a kind review! I don’t know why I like it so much but i’ve done this a billion times and it always turns incredible! Whip until you have a fairly stiff peak. With the mixer running on low-speed, add the eggs one at a time, then beat in the vanilla extract and lemon juice. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Increase the speed to medium-high and beat for about 5 minutes until light and fluffy. Frozen icing will crack, melt, and absorb when it is thawed. Required fields are marked *.

The consistency should be thin enough to drizzle.

Step 4: Add the eggs, one at a time.

To make the glaze, whisk together confectioners' sugar and fresh lemon juice until no lumps remain and a drizzle consistency is reached. A better way is to put your butter in a warm bath.

Pound cakes are extremely dense, which is what causes them to crack on top. Set aside. If you don't have buttermilk you can make your own by combining 1/2 cup of milk with 1.5 tsp lemon juice or white vinegar.

So, you whip the 7 egg whites. Drizzle the glaze over the cooled cake and allow to harden and set. Yes, you can definitely freeze this pound cake.

You’ll be amazed at how much juice you’ll get out of a lemon. When baking, flour should be fluffed, spooned into your measuring cup, and leveled it off, rather than scooped directly with the measuring cup, which packs it down and causes too much to be used.


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