Southern Lemon Pound Cake

The lemon glaze is bering poured on the lemon bundt cake with the small picture of lemon glaze being poured over the lemon bundt cale

4.56 from 34 votes

This lemon pound cake is a favorite family. The cake is a super moist, full of lemon flavor and the lemon glaze is simple but incredibly tangy and the perfect topping for this cake.

Prep Time30

Cook Time55

Cooling Time2

Total Time3 25

Course: Dessert

Cuisine: American

Servings: slices

Calories: 286kcal

Author: Cheryl Norris

Equipment

Nordic Ware Anniversary Bundt Pan

Ingredients

Cake Pan Release

1 tablespoon unsalted butter melted
1 tablespoon all-purpose flour

Lemon Pound Cake

3 cups (342 grams) cake flour sifted
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2-3/4 cups (550 grams) granulated sugar
1 cup (227 grams) unsalted butter room temperature
3 tablespoons lemon zest about 4-5 lemons
6 (300 grams) large eggs room temperature
1/4 cup fresh squeezed lemon juice
1 cup (240 grams) sour cream room temperature

Lemon Glaze

2-3/4 cups (308 grams) powdered sugar sifted
2-3 tbsp fresh squeezes lemon juice

Instructions

For the Cake Pan Release

In a small bowl stir the melted butter and the flour together until it forms a paste. With a pastry brush thoroughly coat the sides and bottoms of the bundt pan.

For the Lemon Pound Cake

Preheat the oven to 325 degrees F
Crack the eggs into a separate bowl. Put the sifted flour, baking soda and salt together in a another bowl and combine with a whisk.
Place the sugar in the bowl of a stand mixer and zest the lemons on top of the sugar. Use your fingers to mix the lemon zest with the sugar. Juice the lemons until you have at least 1/4 cup of lemon juice.
Add the butter to the bowl and beat the butter, sugar and lemon zest on medium-high speed until the butter and sugar are fluffy about 5 minutes.
Scrape down sides and bottom of the bowl. Add eggs one at time on low speed and then increase to medium until each egg is well incorporated. Stop the mixer after adding the first 3 eggs and scrape the bowl from the bottom to ensure the ingredients are well mixed. Add the remaining 3 eggs and scrape the down the after adding the last egg.
Add the lemon juice and mix on medium until well combined.
Add one-third of the dry ingredients and mix on low speed until well combined, but do not over mix. Add one-half of the sour cream and mix on medium speed until well combined. Add half of the remaining dry ingredients, then the rest of the sour cream. Add the remaining the dry ingredients and mix until just combined. Scrape the bottom of the bowl and mix on low speed for about 30 seconds.
Scoop the batter into the prepared bundt pan. Bake for 55-65 minutes until a skewer inserted in the center comes out clean, which means there is no batter clinging to the skewer and no more than a couple of crumbs clinging to the skewer. Or check the internal temperature with a Thermapen instant thermometer. The temperature should be about 203°F when the probe is inserted in the center.
Remove the cake from the oven and place it on a cake rack to cool. Cool the cake in the pan for 15-20 minutes and then invert it onto a cake rack covered with a piece of parchment paper. Allow it to cool completely before adding the lemon glaze.

For the Lemon Glaze

Sift the powdered sugar to remove the lumps and measure out 2-3/4 cups and put it into another bowl. Add 2 tablespoons of lemon juice and stir until the glaze is smooth. At this point you can decide if you want a really thick glaze. If you want it a little thinner, add the remaining lemon juice 1 teaspoon at a time until it is the desired consistency.
Place the cake on a wire cake rack or plate. Use a large spoon to slowly pour the glaze over the top of the cake. The glaze will run down the sides the cake. Put as a little or as much of the glaze as you like. Allow the glaze to set, about 10 minutes and then move the cake to a platter or cake holder.

Notes

Bundt Pan: Make sure to use the Nordic Ware Anniversary Bundt Pan. It's a 12-cup bundt pan. Most Nordic Ware pans are smaller, and if you use them the cake will overflow the pan.

Use a Scale: For the best results use a scale to measure the cake flour to ensure you have the right amount.

Room Temperature Ingredients: The eggs, butter, and sour cream must be at room temperature to ensure that they mix well together and that the eggs emulsify once added to the batter.

Nutrition