Very Soft & Moist Lemon Pound Cake From Scratch

Ingredients

• Granulated sugar 8.5 oz | 240 g
• Salt 3/4 tsp
• Lemon zest from 2 lemons
• Unsalted butter (softened) 8 oz | 226 g
• Eggs 7 oz | 200 g (4 medium eggs)
• All-purpose flour 8.5 oz | 240 g
• Baking powder 1 & 1/2 tsp
• Sour cream 6 oz | 170 g
• Honey 1 oz | 30 g
• Vanilla extract 1/2 tsp
• Lemon juice 1 oz | 30 g
• Water 3 oz | 85 g
• Granulated sugar 2 oz | 56 g
• Powdered sugar 5 oz | 142 g
• Lemon juice 1 Tbsp + 2 tsp

1. 1In a bowl, add sugar, salt, and lemon zest and mix
2. 2Sift all-purpose flour and baking powder together
3. 3Grease your pan with a thin layer of butter, coat with all-purpose flour, then chill in the fridge
4. 4Add softened butter to the sugar mixture
5. 5Whip at high speed until it gets much fluffier and pale
6. 6Add the eggs a little by little and whip until it gets blended completely each time before adding the next
7. 7Add the sifted flowers
8. 8Mix well until you don’t see any flour
9. 9Add the sour cream, honey, vanilla extract, and lemon juice
10. 10Mix well until blended evenly
11. 11Move it into the prepared pan
12. 12Melt a little bit of butter and using a dough scraper insert the butter on the middle of the cake
13. 13Bake at 325 F | 163 C for about 60 - 75 minutes
14. 14To make the lemon syrup in a pan add water, lemon juice, and sugar then heat it up until it starts boiling
15. 15Once the cake is done, let it cool in the pan for 5-10 minutes then take it out
16. 16Apply lemon syrup to the cake
17. 17Make the lemon icing by mixing lemon juice and powdered sugar
18. 18Drizzle lemon icing all over the cake
19. 19Bake icing at 325 F | 163 C for about 1 minute to let the icing dry and gives it a nice crispiness