1. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is highly recommended for the best flavor. Bottled versions often have preservatives that dull the taste.

2. Can I make this cake ahead of time?

Absolutely. The cake keeps well for several days and actually tastes even better the next day after the flavors have settled.

3. What if I don’t have a Bundt pan?

You can bake it in two standard loaf pans. Start checking for doneness at 50 minutes since loaf pans bake faster.

4. How do I keep the cake from sticking to the pan?

Use softened butter and flour or a baking spray with flour. Make sure to coat every crevice, especially in a Bundt pan.

5. Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. Be sure it includes xanthan gum for structure.

6. Why did my cake sink in the middle?

Possible reasons include underbaking, opening the oven door too early, or too much leavening. Always test with a toothpick before removing.

7. Can I skip the glaze?

You can, but the glaze adds a bright finish. If you prefer less sugar, drizzle lightly or use a lemon syrup instead.

8. What’s the best way to zest a lemon?

Use a microplane zester and avoid the white pith underneath, which is bitter.

Lemon Pound Cake - CookMingle

Description

This Lemon Pound Cake is a moist, buttery delight infused with real lemon zest and juice for a bright, tangy flavor. It’s topped with a simple lemon glaze that adds a sweet finish and makes it perfect for any occasion—from afternoon tea to festive brunches.

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
2 tablespoons lemon zest
1/4 cup fresh lemon juice
2 1/2 cups (310g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Optional: Lemon slices, for garnish

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Instructions

Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
Cream butter and sugar on medium-high speed for 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in lemon zest, lemon juice, and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in sour cream using a rubber spatula.
Pour batter into prepared pan and smooth the top.
Bake for 55–65 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a cooling rack.
Once completely cool, whisk together powdered sugar and lemon juice for the glaze.
Drizzle glaze over the cake and garnish with lemon slices if desired.

Prep Time: 20 minutes
Cook Time: 55 minutes