Description
This exquisite Lemon Pound Cake 3 combines a velvety crumb with the bright, aromatic essence of fresh Mediterranean citrus. A refined balance of rich butter and tangy sour cream ensures a moist, dense texture that melts on the tongue with every bite.
Ingredients
- 188g All-Purpose Flour
- 226g Unsalted Butter, softened
- 200g Granulated Sugar
- 60g Sour Cream
- Fresh Lemon Zest and Juice
- Large Eggs
- Baking Powder
- Salt
- Vanilla Extract
- Confectioners’ Sugar
- Heavy Cream
Instructions
- Preheat oven to 350°F (177°C) with the rack in the lower-third position and grease an 8×4-inch loaf pan with nonstick spray.
- In a large bowl, whisk together the flour, baking powder, and salt until aerated and evenly distributed.
- Using a stand mixer with a paddle attachment, beat the softened butter on high for one minute, then gradually add sugar and beat for two more minutes until pale and fluffy.
- On low speed, add eggs one by one, then incorporate the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
- Slowly add the dry ingredients on the lowest setting, mixing only until the white streaks of flour disappear to maintain a delicate texture.
- Spoon the thick batter into the pan, smooth the top, and bake for 55-65 minutes, tenting with foil at the halfway mark to prevent over-browning.
- Allow the cake to cool in the pan for one hour before transferring to a rack and drizzling with a glaze of whisked confectioners’ sugar, lemon juice, and heavy cream.
Notes
For the most vibrant citrus flavor, zest your lemons directly into the granulated sugar and rub them together with your fingertips before creaming the butter; this releases the essential oils into the heart of the cake. Ensure your eggs and sour cream are truly at room temperature to prevent the batter from breaking during the emulsion stage.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean