Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Best Moist Lemon Pound Cake Recipe

The Best Moist Lemon Pound Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Moist Lemon Pound Cake is bursting with bright citrus flavor and topped with luscious blackberry whipped cream. Buttery, tender, and full of sunshine, it’s the perfect dessert for any occasion — fresh, elegant, and irresistibly moist.

Ingredients

Units Scale
  • 1 1/4 cups granulated sugar
  • Juice and zest of 2 large lemons
  • 1 cup unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 tablespoons Greek yogurt or sour cream, room temperature
  • 1 1/2 cups all-purpose flour (180g)
  • 1/2 teaspoon baking powder
  • 1 cup powdered sugar
  • Food coloring (optional)
  • 2 packs blackberries (12oz / 340g, divided)
  • 4 tablespoons granulated sugar, divided
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup Greek yogurt or sour cream, chilled

Instructions

  1. Preheat oven to 350°F and grease a loaf or Bundt pan. Line with parchment paper if using a loaf pan.
  2. Cream butter, granulated sugar, and lemon zest until light and fluffy. Add vanilla extract, then beat in eggs and yolks one at a time.
  3. Whisk together flour, baking powder, and salt in a separate bowl.
  4. Add dry ingredients to the butter mixture alternately with Greek yogurt. Mix until just combined. Stir in lemon juice and food coloring if using.
  5. Pour batter into the pan and bake 45–55 minutes, until a toothpick comes out clean.
  6. Cool for 10 minutes, then remove from the pan and cool completely on a wire rack.
  7. Whisk powdered sugar with lemon juice to make a glaze. Drizzle over the cooled cake.
  8. For blackberry whipped cream: In a small saucepan, cook half the blackberries with 2 tablespoons sugar and lemon juice until soft. Strain and cool. Whip heavy cream with remaining sugar, then fold in yogurt and blackberry puree. Serve over cake with remaining fresh berries.

Notes

  • Use fresh lemons for the best flavor.
  • Do not overmix the batter to keep the crumb tender.
  • Cool cake completely before glazing or topping with whipped cream.
  • Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 35g
  • Sodium: 190mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 150mg

Find it online: https://cooktune.com/the-best-moist-lemon-pound-cake-recipe/