Moist Lemon Pound Cake Recipe from Scratch

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while adding moisture.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.

In a large bowl, add the eggs, sugar, and sour cream. Beat with a hand mixer or a stand mixer until smooth.

Gradually add the oil while continuing to mix until well combined.

Add the lemon juice, lemon zest, and vanilla extract, and beat for a few minutes until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Be careful not to overmix.

Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely before glazing.

Combine powdered sugar with lemon juice and milk in a bowl. Mix until smooth.

Drizzle the glaze over the cooled cake and top with additional lemon zest if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens