Moist Lemon Pound Cake Recipe
This moist lemon pound cake recipe features a moist, tender lemon cake with a sweet, zingy lemon frosting. It's so good and so easy!
Ingredients
Cake
- 1 ½ cups Gluten free flour or all purpose
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup sugar
- 3 eggs large, room temperature
- ¼ cup butter melted
- ¼ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 ½ tablespoon lemon juice fresh
- ½ cup sour cream
Frosting
- 1 ½ cups powdered sugar
- 2 ½ tablespoon heavy cream
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
Instructions
Cake
- Preheat the oven to 350 degrees, and grease and line a loaf pan with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat the sugar and eggs in a mixer for a full 2 minutes.
- Add the butter and oil and mix again until combined.
- Add the vanilla and lemon extracts, the lemon zest, and the lemon juice. Beat on medium speed until combined.
- Mix in the sour cream.
- Slowly mix the dry ingredients into the wet ingredients until just combined.
- Pour the batter into the baking pan and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean.
- Cool the cake completely in the pan before frosting.
Frosting
- Whisk the powdered sugar, lemon juice, and heavy cream until combined.
- Pour the frosting over the cooled cake.
Notes
Storage
- Store the cake at room temperature for up to 3 days in an airtight container.
- You can refrigerate the cake for up to 5 days in an airtight container.
- For longer storage, wrap the loaf in a double layer of plastic wrap and a layer of foil and freeze for up to a month.
- Wrap individual slices in plastic wrap and freeze them for up to a month in an airtight, freezer-safe container.
- Bring the cake to room temperature before serving.
- Always use fresh lemon juice whenever possible. Bottled lemon juice is more bitter and creates a cake with a puckery flavor rather than a bright flavor.
- For faster cooling, remove the cake from the pan after about 10 minutes and transfer it to a wire rack.
- We recommend sifting your powdered sugar before making the frosting to ensure a completely smooth frosting.
Nutrition
Calories: 518kcalCarbohydrates: 77gProtein: 6gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 104mgSodium: 199mgPotassium: 97mgFiber: 1gSugar: 55gVitamin A: 487IUVitamin C: 4mgCalcium: 73mgIron: 2mg
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