Lemon Pound Cake
Looking for a delicious dessert for Easter, Spring, Summer? You found it! This Lemon Pound Cake is so moist inside with a crunchy crust. So easy to get to deliciousness!
What do you do when you have so many fresh lemons that you don’t want to go bad? You make a delicious lemon pound cake! My mother in law’s sister had just went down to Arizona and brought back tons of lemons! She juices the lemons and freezes the juice for later for her tea.
She always so good to give us some lemons. I do love a good lemon in my Diet Coke but you can only use so many lemons that way. The cake was perfect solution for this fresh fruit.
TIPS AND TRICKS
PANS: I used a bundt cake but you can use a bread loaf pan or even mini bundt cakes.
SUGAR: Usually you dust your pan with flour, and if that’s your go to, go ahead, but I have found if you use granulated sugar instead of the flour, it makes a beautiful crunchy crust.
STORAGE: Make sure your cake is completely cool before preparing it for storage. Place in an airtight container. It will stay good up t o 3 to 5 days on the counter. You can also freeze it up to 2 months.
- 3 cups flour
- 1 (3.4-oz) package instant lemon pudding
- 1 tsp salt
- 1 tsp baking soda
- 3 sticks of butter, room temperature
- 2¾ cup sugar
- 2 tsp vanilla extract
- 6 large eggs
- 1 cup sour cream
- 2 Tbsp lemon zest
- 1½ cups powdered sugar
- 2 Tbsp lemon juice
- 2 Tbsp lemon zest
- 1 Tbsp butter melted
Preheat oven to 325°F. Grease and sugar a bundt pan; set aside.
Sift together the flour, lemon pudding mix, salt and baking soda. Set aside.
Cream together butter, sugar and vanilla. Combine for 2 to 3 minutes, or until light and pale yellow in color. Add the eggs, one at a time, beating well after each addition, stopping and scraping the sides of the bowl as needed.
Add the sifted dry ingredients alternately with the sour cream. Mix until fully combined. Stir in the fresh lemon zest by hand.
Pour into prepared pan and place in the oven.
Bake, placing a piece of parchment paper on top to prevent over browning, if needed, for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes back clean.
Remove from oven and let cool in pan on a cooling rack for 15 minutes, then remove from the pan and let cool completely.
To make the glaze: In a medium-size mixing bowl, mix together the powdered sugar, lemon juice, zest and butter. Drizzle over cooled
Did you try our Lemon Pound Cake recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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