This lemon pound cake makes a spectacularly easy homemade pound cake with glaze from pantry ingredients. Adding yogurt in place of sour cream ensures the tender-crumbed cake remains moist. Baking it in a Bundt pan ensures its appearance is as stunning as its taste.
This easy lemon pound cake looks and tastes like it took a lot more time and effort than it actually does. Relying on yogurt in place of sour cream ensures the tender-crumbed cake is moist. Using a Bundt pan ensures the appearance is stunning. So when life hands you lemons, make this lemon pound cake. Guaranteed to give you a far more favorable outlook on everything. Originally published January 3, 2016.–Renee Schettler Rossi
Lemon Pound Cake
- Quick Glance
- 25 M
- 1 H, 20 M
- Serves 16
Special Equipment: 12-cup Bundt pan
- For the lemon pound cake
- 2 1/2 cups granulated sugar
- 2 sticks unsalted butter (8 oz), softened, plus more for the pan
- 2 tablespoons grated lemon zest (from 3 to 4 lemons, preferably organic)
- 1/4 cup fresh lemon juice (from 2 to 3 lemons, preferably organic)
- 6 large eggs
- 2 1/2 cups all-purpose flour, plus more for the pan
- 1 teaspoon table salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup plain full-fat Greek-style yogurt
- For the glaze
- 3/4 cup confectioners’ sugar
- 2 tablespoons fresh lemon juice (from 1 lemon, preferably organic)
- Make the lemon pound cake
- 1. Preheat the oven to 325°F (160°C). Generously butter and flour a 12-cup Bundt pan and stash it in the fridge.
- 2. Grab an electric mixer and beat together the granulated sugar, butter, and lemon zest on medium speed until the mixture is really quite fluffy, 4 to 5 minutes. Add the lemon juice and beat until blended. Add the eggs, 1 at a time, beating just until the yellow streaks disappear after each addition.
- 3. Whisk together the flour, salt, baking soda, and baking powder in a bowl. Add this to the butter mixture in a couple additions alternately with the yogurt, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Do not over-mix the batter.
- 4. Pour the batter into the prepared pan. Bake about 65 minutes, until a skewer inserted in center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Invert the cake onto a cake stand or platter and cool completely, about 1 more hour.
- Make the glaze
- 5. Just before serving, reach for a small bowl and a whisk and mix the confectioners’ sugar with the remaining 2 tablespoons lemon juice and whisk until smooth.
- Glaze the lemon pound cake
- 6. Drizzle the glaze over the cake. Slice, serve, and accept accolades.