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Lemon Pound Cake

March 12, 2024 | kate

Delight your senses with our Lemon Pound Cake, a perfect blend of tangy and sweet. This recipe guides you through creating a moist, flavorful cake, infused with the zest of lemons and topped with light, fluffy whipped cream and fresh raspberries. Ideal for any gathering or to satisfy your sweet tooth, this cake promises a balance of flavors that are sure to impress. Join us in baking this delightful treat that stands out in both taste and presentation.

Prep Time: 20 minutes
Bake Time: 45 minutes – 1 hour
Total Time: 2 hours

Ingredients

For the cake…

  • 1 ½ cups granulated sugar
  • Zest of 2 lemons
  • 8 tbsp cubed butter, softened
  • 1 tbsp vanilla extract
  • 2 tbsp olive oil
  • ¾ tsp salt
  • 3 eggs, room temperature
  • 1 ½ cups cake flour
  • 6 tbsp heavy cream, room temperature
  • 2 tbsp sour cream, room temperature

For the whipped cream…

  • 1 pint heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

For the topping…

  • 12 oz fresh raspberries, or your fruit of choice
Lemon pound cake with lemons and raspberries

Steps

  1. In a large bowl, combine the granulated sugar and lemon zest. Gently rub the sugar and zest together using your fingers to release the oils from the zest.
  2. Add the butter, vanilla, olive oil, and salt, mixing on low speed after each addition. Once combined, increase the speed to medium and mix for five minutes or until the mixture is light and fluffy.
  3. Incorporate the eggs one at a time, mixing until fully combined.
  4. Gradually add half of the flour, followed by the heavy cream and sour cream, and then the remaining cake flour. Mix on low speed until combined, then increase to medium speed for 4 minutes to aerate the batter.
  5. Preheat the oven to 350 degrees. Pour the batter into an 8 x 4-inch loaf pan lined with parchment paper, extending the paper up and over all four edges. Using an offset spatula, smooth the top of the batter into an even layer.
  6. Bake for 45 minutes to an hour, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the fresh whipped cream. Combine heavy whipping cream, powdered sugar, and vanilla extract in a medium mixing bowl fitted with the whisk attachment. Begin mixing on low speed until the mixture thickens, then increase to medium speed until stiff peaks form and hold their shape. Transfer to a piping bag.
  8. Allow the cake to cool on a wire rack until it reaches room temperature. Slice and top with whipped cream and fresh raspberries. Enjoy!

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