Moist Lemon Pound Cake

This classic lemon pound cake is soft, buttery, and full of zesty lemon flavour, making it ideal for any occasion, whether a family gathering or a simple afternoon treat. Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal of the cake later. This helps ensure that your moist lemon pound cake comes out perfectly without sticking.

In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy. This step is crucial to achieve that tender and moist texture in your lemon pound cake. It should take about 3-4 minutes, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the batter, helping the pound cake rise evenly in the oven.

Add in the lemon zest and vanilla extract, and continue mixing until everything is combined. Pour in the fresh lemon juice, mixing briefly to combine. The lemon juice adds that distinct zesty flavour, making the cake incredibly refreshing and aromatic. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is essential for even distribution of the leavening agents, which gives the cake its beautiful crumb structure. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.

Mix on low speed just until combined after each addition. Be careful not to overmix, as this will ensure the lemon pound cake remains soft and moist. Pour the prepared batter into the greased loaf pan and use a spatula to smooth the top. Tap the pan gently on the counter a few times to eliminate any air bubbles trapped in the batter. Place the loaf pan in the preheated oven and bake for 55-65 minutes or until a toothpick inserted into the centre comes out clean or with just a few moist crumbs.

Avoid overbaking, as this can dry out the cake. Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This step ensures the cake maintains its structure and prevents it from breaking apart. While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and fresh lemon juice until smooth. The consistency should be thick yet pourable.

Adjust the lemon juice amount if needed for your desired consistency. Once the lemon pound cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides. The glaze adds an extra burst of lemony sweetness that perfectly complements the buttery richness of the cake. Whether you enjoy it on its own or with a cup of tea, this delightful cake is sure to be a hit. Try it out and share it with your loved ones; they will love every bite of this zesty, moist treat.