One of the best things about summer is that it is officially lemon season! Lemons add such a fresh taste to anything, from lemonade to baked goods- as you’ll see here!
This Lemon Pound Cake is light and sweet, and the perfect way to enjoy the summer! It’s a fun recipe to make with the kids- and the end result will be a hit too!
How to pick lemons
For this particular recipe, the only part of the fresh lemon we’re using is the zest and the juice. You’ll want a firm lemon and the bigger, the better- that means you’ll be able to get more from one lemon and might only need to use one!
Tips for zesting
There are a few different ways to zest a lemon, but my life changed for the better when I bought a microplane zester. I have this one– please note that this is an affiliate link- and it allows me to zest an entire lemon in under a minute. It even cleans really well in the dishwasher, which is a big deal when you have tiny pieces of lemon rind in the tiny little blades!
Tips for working with kids in the kitchen:
This is a great recipe to make with the kids, too. One of the best ways to keep kids engaged this summer is to teach them real-life skills like cooking and baking. This is a fairly straight-forward recipe that kids can follow along with if they have some assistance.
If you’re making this with the kids, there are lots of steps in this recipe that they can do!
Depending on their age I probably wouldn’t allow them to zest or cut the lemon {I sometimes let my 10 year old do it with supervision but definitely not my six year old} or take the loaf out of the oven.
Otherwise, they can do pretty much all of the other steps, including using the stand mixer, adding ingredients, and even glazing. In fact, if you allow them to help with measuring it can even be a way to sneak in some math practice!
More Lemon Recipes
Love lemon? Don’t miss these Lemonade Cupcakes or this refreshing Cucumber Lemon Mint Water!
Lemon Pound Cake
This delicious pound cake is a sweet treat that is super easy to make!
Ingredients
- 2 sticks (one cup) butter, room temperature
- 2 cups sugar
- 2 tablespoons lemon zest
- 1 teaspoon lemon extract
- 4 eggs
- ¼ cup lemon juice
- ¼ cup sour cream
- 2 ¾ cup flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup milk
- Ingredients for the Glaze:
- 1 cup powdered sugar
- 1 teaspoon lemon extract
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
- In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
- Add the lemon zest, lemon extract, and eggs. Beat until well combined.
- Add the lemon juice and sour cream. Mix until combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add half the dry ingredients to the butter mixture and mix until combined.
- Pour the milk into the bowl and mix.
- Add the remaining flour and mix until combined.
- Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
- While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
- When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.
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