Moist Lemon Pound Cake From Scratch

The first time I made this moist lemon pound cake from Pastry Living with Aya on YouTube, I fell in love and would make it every week. The soft texture and the citrusy flavor of this cake recipe stand out to me the most, and it tastes as delicious as it looks. Try this today and impress your family. Watch the video below to learn the full recipe.

Ingredients:

• 1 1/2 cups granulated sugar
• 3/4 tsp salt
• 2 sticks of unsalted butter
• 4 medium eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 cup sour cream
• 1 1/2 tbsp honey
• 1/2 tsp vanilla extract
• 2 tbsp lemon juice
• lemon zest (2 lemons)

Lemon Syrup:

• 1/3 cup water
• 2 tbsp lemon juice
• 1/4 cup granulated sugar

Lemon Icing:

• 1 1/6 cups powdered sugar
• 1 tbsp + 2 tsp lemon juice

Directions:

Step 1

To start, grease your loaf pan with some butter, then dust it with flour. Chill it in the fridge while you work on the cake. Next, add 1 1/2 cups granulated sugar, 3/4 tsp salt, and some lemon zest in a bowl. Mix well and set it aside. After this, sift 2 cups of all-purpose flour and 1 1/2 tsp baking powder and set them aside. Now, add the unsalted butter to the sugar mixture and start whipping altogether at high speed until fluffy. After this, gradually add the four beaten eggs and whip until it gets blended completely. Next, add the sifted flour and baking powder, mix well, then add the rest of the liquids: 3/4 cup sour cream, 1 1/2 tbsp honey, 1/2 tsp vanilla extract, and 2 tbsp lemon juice. Mix thoroughly, then transfer the mixture to the prepared loaf pan.

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Step 2

Bake it at 325 degrees F for 60 to 75 minutes. Once done baking, remove it from the oven and let it sit for five to ten minutes. In the meantime, make the lemon syrup. In a small saucepan, combine 1/3 cup water, 2 tbsp lemon juice, and 1/4 cup granulated sugar. Heat it over the stove until boiling point, then brush it over the cake immediately. (Take out the cake from the pan before drizzling the lemon syrup.) After this, let it cool completely before adding the lemon icing. For the lemon icing, simply combine 1 1/6 cups powdered sugar and 1 tbsp + 2 tsp lemon juice until smooth. Once done, drizzle it all over the pound cake. Bake it for one minute just to set the icing. Serve and enjoy!

Moist Lemon Pound Cake From Scratch