MK Lemon Pound Cake
This MK Lemon Pound Cake is soft, rich, and bursting with fresh lemon flavor, ensuring a moist crumb that everyone will love.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened This gives the cake a rich depth of flavor.
- 2 cups granulated sugar Sweetens the cake, balancing the tartness from the lemons.
- 4 large eggs Provides structure and moistness.
- 3 cups all-purpose flour The backbone of the cake, giving it body and stability.
- 1.5 teaspoons baking powder This leavening agent helps the cake rise beautifully.
- 0.5 teaspoon salt Enhances the flavors and balances sweetness.
- 1 cup sour cream Keeps the cake ultra-moist and tender.
- Zest of 2 large lemons lemon zest Adds a burst of lemony essence.
- 0.5 cup freshly squeezed lemon juice The star of the show that gives the cake its zesty punch.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a Bundt or loaf pan with butter or non-stick spray.
- Cream the Butter and Sugar: In a large mixing bowl, combine the softened butter and sugar. Beat them together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).
- Add the Eggs: One at a time, add the eggs to the creamed butter and sugar, beating well after each addition until incorporated.
- Incorporate Sour Cream and Lemons: On slow speed, blend in sour cream, lemon zest, and lemon juice until just combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing on low speed until no dry flour remains.
- Pour and Bake: Pour the batter into the prepared pan and bake for about 50–60 minutes.
- Cool: Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For an extra flavor boost, consider drizzling a lemon glaze or icing on top once the cake has cooled. Store wrapped in plastic wrap to maintain freshness.