Lemon Lovers Pound Cake. This lemon pound cake is the ultimate dessert for lemon lovers. Lemon zest and lemon juice are added to the batter, which lightly perfume the cake with lemon. Unlike some lemon cakes, this recipe has a very lovely, light lemon flavor. just enough to satisfy.
This lemon cake is basically a regular pound cake recipe with a few additions to increase the flavor and soften the crumb. For this recipe, I added an extra egg yolk. Serve this Italian Lemon Pound Cake at a baby or wedding shower or enjoy it while sitting on the back porch on a quiet summer evening. You can have Lemon Lovers Pound Cake using 16 ingredients and 4 steps. Here is how you cook it.
Ingredients of Lemon Lovers Pound Cake
- Prepare 1 cup of Butter, softened.
- It’s 3 cup of Sugar.
- You need 6 of Eggs.
- You need 5 tbsp of Lemon juice.
- You need 1 tbsp of Grated lemon peel.
- You need 1 tsp of Lemon extract.
- It’s 3 cup of All-purpose flour.
- You need 1/2 tsp of Baking soda.
- Prepare 1/4 tsp of Salt.
- You need 1 1/4 cup of Sour cream.
- You need of Icing.
- Prepare 1/4 cup of Sour cream.
- Prepare 2 tbsp of Butter, softened.
- It’s 2 1/2 cup of Confectioners sugar.
- Prepare 3 tbsp of Lemon juice.
- It’s 2 tsp of Grated lemon peel.
Spread the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the lemon cream cheese frosting over. What Makes A Great Lemon Pound Cake? The key to making the best any-kind-of-pound-cake is to layer in the main flavor in as many ways as possible.
Lemon Lovers Pound Cake instructions
- In a large mixing bowl, cream butter and sugar until light and fluffy about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice, peel and extract..
- Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined..
- Pour into greased and floured 10-in. Fluted tube pan. Bake at 350°F for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely..
- For icing, in a small mixing bowl, beat the sour cream and butter until blended. Gradually add confectioners sugar. Beat in lemon juice and peel. Drizzle cover the cake. Store in refrigerator..
In the case of lemon pound cake, you could absolutely just use some lemon extract and call it a day. But, if you want to achieve the most lemony. The best lemon pound cake recipe full of lemon juice and lemon zest! So moist, and topped with a delicious lemony glaze. If you are a lemon lover like me, you must put this on your to do list—like today!
