Lemon Pound Cake

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 63.

	this recipe	typical
fat	67%	94%
total sugar	183%	167%
egg	58%	83%
leavener	0%	1%
salt	0%	1%
liquid	70%	34%
dairy	70%	57%
acid	11%	0%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

345 g	3 cups cake flour (spooned & leveled (345 grams))
	Â1/2 teaspoon baking powder
	Â1/2 teaspoon baking soda
	Â1/2 teaspoon salt
230 g	1 cup unsalted butter (softened (2 sticks; 230 grams))
450 g	2 Â1/4 cups granulated sugar ((450 grams))
200 g	4 large eggs (at room temperature)
	Â1/4 cup canola oil (can sub vegetable or melted coconut oil (60 ml))
	Â1/4 cup fresh lemon juice ((60 ml))
	3 tablespoons lemon zest (3 large lemons or 4 medium lemons)
9 g	2 teaspoons pure vanilla extract
240 g	1 cup full-fat sour cream or plain Greek yogurt (at room temperature (240 grams))
180 g	1 Â1/2 cups powdered sugar ((180 grams))
38 g	2 to 3 tablespoons fresh lemon juice ((30 to 45 ml))

Method: 13 steps, published by www.livewellbakeoften.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I baked this cake on a very hot summer day, and the result was the perfect summer cake [to be joined with a tall glass of iced tea]!  This is not a typical, dense pound cake, but rather it has a lighter crumb, which was a happy surprise when I cut into it.  ” — a cook, 5.0★

“Superb lemon pound cake recipe! The cake was moist and delicious and it rose up beautifully during baking. The outer crust that was in contact with the pan had a bit of a crunch to it, which I loved. I skipped the glaze because there's already so much sugar in” — a cook, 5.0★