LEMON POUND CAKE 🍋

LEMON POUND CAKE 🍋 

Ingredients:

• 3 cups cake flour spooned & leveled (345 grams)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter softened (2 sticks; 230 grams)
• 2 ¼ cups granulated sugar (450 grams)
• 4 large eggs at room temperature
• ¼ cup canola oil can sub vegetable or melted coconut oil (60 ml)
• ¼ cup fresh lemon juice (60 ml)
• 3 tablespoons lemon zest 3 large lemons or 4 medium lemons
• 2 teaspoons pure vanilla extract
• 1 cup full-fat sour cream or plain Greek yogurt at room temperature (240 grams)

LEMON ICING

• 1 ½ cups powdered sugar (180 grams)
• 2 to 3 tablespoons fresh lemon juice (30 to 45 ml)

INSTRUCTIONS

To make the lemon cake: Preheat the oven to 350°F (180°C).

In a large mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on low speed until smooth, then slowly mix in the granulated sugar.

Once all of the sugar is added, increase to medium speed and continue mixing for another 4 to 5 minutes or until the mixture is light in color and fluffy.

Mix in the eggs, one at a time, making sure to stop and scrape around the bottom and sides of the bowl as needed.

Stop and scrape down the sides of the bowl again, then add the oil, lemon juice, lemon zest, and vanilla extract and mix until fully combined.

Add the dry ingredients in two additions alternating with the sour cream (begin and end with the dry ingredients). Mix in each addition on low speed and until just combined, making sure not to over mix the batter.

Use a rubber spatula to scrape around the bottom and sides of the bowl to make sure the batter is well combined.

Spray a 10-inch (12 cup) bundt pan generously with nonstick cooking spray. Make sure to coat it VERY well, otherwise the cake may stick to the pan!

Pour the batter into the prepared pan and spread it around into one even layer.

Bake for 55 to 70 minutes or until a toothpick or skewer inserted all the way into the center of the cake comes out clean. Mine is usually perfect between 55 to 60 minutes. Remove from the oven and allow to cool in the pan for 10 to 15 minutes. Slide a butter knife down the sides of the cake to loosen any parts that may be stuck. Carefully invert the cake on top of a cooling rack and allow to cool completely to room temperature.

To make the lemon icing: Whisk the powdered sugar and lemon juice together until fully combined and no lumps remain. If the icing is too thick, add a little more lemon juice. You want the icing to be thin enough to drizzle, but thick enough to set up on the cake. If the icing is too thin, add more powdered sugar as needed.

Drizzle the icing all over the top of the cake. Set aside for 10 to 15 minutes to give the icing time to harden.