Do you have a favorite cake recipe that never fails you? That you can make for almost any occasion, whether it's a friends' birthday, office party or picnic?
For me, it's this delicious Lemon Pound Cake. I'm a real lemon lover, so this really satisfies my desire for that tangy, tart flavor. I'll sometimes make it for dessert for a family gathering, and have some left over for a piece the next day with a cup of tea.
I like recipes for Bundt cakes. Bundt cakes always look homemade and somehow comforting to me. I remember my Mom making the Tunnel Of Fudge cake with a mix that was so popular years ago. But I always think it's worth the extra time to make a cake from scratch, and makes all the difference in taste.
Recipe for Lemon Pound Cake
1 cup unsalted butter (2 sticks) at room temperature, plus more for the pan
2 1/2 cups all-purpose flour, sifted, plus more for the pan
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 cups granulated sugar
2 tablespoons finely grated lemon zest
8 tablespoons fresh lemon juice
6 large eggs, at room temperature
1 cup sour cream
2 cups confectioners' sugar
- Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 60 to 65 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar and the remaining tablespoons of lemon juice until smooth. Pour glaze over cake.