Perfect Lemon Pound Cake Recipe

This Perfect Lemon Pound Cake is the ultimate no-fail Spring dessert recipe that's moist and tender and made with fresh lemons!

Servings: 8 servings


1 cup unsalted butter (at room temperature)
1 1/2 cups white sugar
zest of 2 large lemons
5 eggs
1/3 cup sour cream (full fat)
1 tsp vanilla extract
1 1/2 cup all purpose flour
1/2 tsp salt


  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grease a loaf pan with butter and add a piece of parchment paper along the bottom and up two of the sides for easy removal. Grease the parchment paper as well, just to be sure nothing will stick.
  3. Add the butter to the bowl of your stand mixer fitted with the paddle attachment and mix on high speed until the butter is pale in colour (about 4 minutes).
  4. Add the sugar and beat on high speed until the mixture is extra light and fluffy (about 7-10 minutes, stopping to scrape down the sides of the bowl every few minutes). The mixture should turn a pale yellow colour and be quite fluffy after 7 minutes.
  5. Visit Perfect Lemon Pound Cake @ for full instructions.

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