Very Soft & Moist Lemon Pound Cake 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.

In a bowl, add sugar, salt, and fresh lemon zest and mix.

Sift all-purpose flour and baking powder together.

Grease the pan with a thin layer of butter and coat with flour, then chill in the fridge.

Add very soft butter to the sugar mixture and whip at high speed until fluffy and pale.

Warm the eggs slightly before adding them one at a time, whipping until fully incorporated each time.

Add the sifted flour mixture and mix until no flour is visible.

Add sour cream, honey, vanilla extract, and lemon juice, mixing until blended evenly.

Move the batter into the chilled pan.

Insert a little melted butter in the middle of the batter to create a crack during baking.

Bake until a toothpick inserted in the center comes out clean, then let it cool in the pan for 5-10 minutes.

Prepare lemon syrup by heating water, lemon juice, and sugar until boiling.

Apply the syrup to the hot cake immediately after removing it from the pan.

Mix lemon juice and powdered sugar to create icing and drizzle over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens