Lemon Pound Cake
Ingredients
Cake
- zest of 2 lemons
- 1 cup cake flour
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp iodized salt
- 1 tsp baking powder
- 1½ sticks salted butter, room temperature
- 1½ cups sugar
- 2 tbsp canola oil
- 8 eggs, lightly beaten
- 3½ tsp vanilla extract
- 2 tbsp buttermilk
- 1 cup sour cream (divided)
For Baking
- nonstick cooking spray
Glaze
- 1 cup confectioners sugar
- 1 tbsp lemon juice
- 1 tbsp milk
Garnish (optional)
- fresh blueberries
Special Equipment
- microplane or box grater
- sifter
- hand mixer
- 8" round baking pan
- cooling rack
- whisk
- offset spatula
How-to
Make Cake
- Preheat oven to 300º
- Zest lemons into a medium bowl, then scrape the inside of your grater or microplane to get all of the lemon oils and zest into the bowl
- Into the bowl of zest, sift together flours, baking soda, baking powder and salt. Set aside
- In separate medium bowl, cream together butter and sugar with a hand mixer on medium speed until light and fluffy
- Combine eggs, vanilla and canola oil before slowly drizzling into butter and sugar mixture, beating on medium-low speed until combined. Note: if the mixture starts to curdle and break, add a touch of flour to bring it back together before continuing
- Starting with the flour mixture, alternate folding in dry ingredients and wet ingredients (buttermilk and sour cream), until all is well incorporated
- Transfer to an 8" round baking pan that has been coated with nonstick cooking spray
- Bake 1¼ - 1 hour, 35 minutes, or until an inserted toothpick comes out clean
- Allow to cool in pan on baking rack until just slightly warm
- Remove from oven, run a knife along the outside of the cake, and invert the cake, then flip it back upright. Place on cooling rack that is on top of parchment paper or a sheet pan for glazing
Add Glaze & Serve
- Whisk together 1 cup confectioners sugar, 1 tbsp lemon juice and 1 tbsp milk in a small bowl until smooth
- Pour glaze atop the center of the cake and allow it to cascade down the sides
- Using an offset spatula, spread glaze along the sides and even out the layer up top until all is covered
- Cake can be sliced immediately and served while the glaze is wet, or allow the cake to sit at room temperature, then slice and serve when the glaze hardens slightly
- Garnish with fresh berries and Lemon Curd!