California Lemon Pound Cake
You'll fall head over heels for this California lemon pound cake recipe. Bursting with citrus goodness, this buttery moist cake will brighten up any occasion!
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Servings: 14
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened to room temperature
- 1 1/4 cups granulated sugar
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
- 3 eggs room temperature
- 1 lemon juice from 1 lemon
- lemon zest as much as desired
Lemon Glaze
- 1 cup confectioners' sugar (powdered sugar)
- 3 tbsp lemon juice
- 1 tbsp heavy cream
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside. Carefully zest a lemon over your bowl of granulated sugar. Use your fingers to mix the lemon zest into the sugar thoroughly. Rub the zest into the sugar with your fingers to release the natural oils and enhance the flavor. Set aside.
- In a large bowl, or bowl of an electric mixer, cream softened butter with the granulated sugar and lemon zest mixture. Mix on medium-high speed for 2-3 minutes or until well combined. Scrape down the sides of the bowl. Add in sour cream and vanilla extract. Mix well on medium speed.
- Add lemon juice from 1 lemon. Next, add in eggs, one at a time. Mix on low speed for a few seconds. Pour bowl of dry ingredients into bowl of wet ingredients and mix on low speed or fold into the batter with a spatula. Mix just until there are no more streaks of flour left.
- Spray the inside of your bundt pan with a non-stick cooking spray or baking spray with flour. Pour in the cake batter. Bake at 350°F for 37 minutes. Once cake is done, place it on a wire rack and allow to cool for 30 minutes before releasing from the mold onto your serving dish.
- In a medium mixing bowl, whisk together ingredients for the lemon glaze. Spoon glaze over the cake. Serve and enjoy with a dollop of whipped cream!