How to Make Lemon Pound Cake (Moist & Delicious)

Meyer lemons have more sugar and a sweeter taste than the eureka lemon commonly found in supermarkets.

Increasing the moistness of any cake, including lemon pound cake, requires the introduction of a viscous fat, such as oil. Since traditional pound cake uses a large amount of butter, partial substitution of vegetable oil is needed, as well as the incorporation of sour cream. Sour cream, although not ideal for increasing moistness in all baked goods, is ideal for lemon pound cake. It adds mild tartness that complements the lemon, and has enough fat content and body to work with the oil in creating a moist final product.

Things You'll Need

• 3 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 cup unsalted butter
• 3 cups white granulated sugar
• 6 eggs, room temperature
• 1 1/2 tbsp. lemon zest
• 1/4 cup sour cream
• 1 tbsp. canola oil
• 1/2 cup Meyer lemon juice
• 16-cup tube pan
• Wire rack
• Sheet pan or cookie sheet

Instructions

1. Sift 3 cups all-purpose flour, 1/2 tsp. baking powder and 1/2 tsp. salt in a mixing bowl. Add 3/4 cup unsalted butter to a stand mixer and whip on medium with the whisk attachment until airy, which will take approximately three minutes. Add 3 cups white granulated sugar, one cup at a time, and mix for six minutes.

2. Crack six eggs in the stand mixer, one at a time, while operating the mixer on medium. Scrape down the sides of the bowl. Add 1 1/2 tbsp. lemon zest, 1/4 cup sour cream, 1 tbsp. canola oil and 1/2 cup Meyer lemon juice to the bowl and mix on medium until incorporated, which will take approximately two minutes.

3. Heat the oven to 325 degrees F. Coat a 16-cup tube pan with a thin layer of canola oil and add the batter. Place the pan on the middle rack of the oven and bake for one hour and 20 minutes.

4. Insert a toothpick in the center to check to see if it is done. Place the pan on a cooling rack and allow it to cool for 20 minutes.

References

• "Baking and Pastry: Mastering the Art and Craft"; The Culinary Institute of America; 2006
• Food Network: Lemon Pound Cake