The Best Lemon Pound Cake Recipe with Claire Saffitz | Dessert Person

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 the oven to 350°F (175°C).

Grease a loaf pan with butter residue and line it with parchment paper.

In a mixing bowl, combine 3 cups of all-purpose flour with 1 teaspoon of kosher salt, 1/4 teaspoon of baking powder, and 1/8 teaspoon of baking soda.

In a separate bowl, mix together 1/4 cup of sour cream and 1/4 cup of milk.

In a stand mixer, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy.

Add 3 large eggs one at a time, mixing well after each addition.

Add the wet mixture of sour cream and milk to the creamed butter and sugar, mixing until combined.

Grate 1 tablespoon of lemon zest and massage it into the sugar before adding it to the batter.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

For the glaze, mix 1 cup of confectioner sugar with 1 tablespoon of lemon juice and 1 tablespoon of butter until smooth, then drizzle over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens