Lemon Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist, tender pound cake bursting with bright lemon flavor, topped with a simple powdered sugar glaze. Made with Greek yogurt for extra tenderness, it's a classic American dessert that's both elegant and comforting. Serve sliced with tea or coffee.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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))
- 1 ½ cups powdered sugar ((180 grams))
- 2 to 3 tablespoons fresh lemon juice ((30 to 45 ml))
At a glance
PER SERVING · TIME 290M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 1h 10m
- Sodium
- 184mg
- Total sugar
- 53g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 42mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.