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–+ servings

Lemon Pound Cake

This Lemon Pound Cake is a rich, dense, bakery-style loaf infused with fresh lemon juice, lemon extract, and instant lemon pudding for an ultra-moist texture and bright citrus flavor. One stick of butter is replaced with infused butter for a specialty variation, while a browned butter glaze adds deep caramel notes that balance the tart lemon finish.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Course Dessert
Servings 12 slices

Equipment

Ingredients
  

Lemon Pound Cake

  • 3 cups white granulated sugar
  • 3 sticks unsalted butter 1 stick replaced with infused cannabutter, 2 sticks regular butter
  • 2 teaspoons vanilla extract
  • 1 teaspoons almond extract
  • 1 teaspoon lemon extract
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1 - 3.9 oz packet instant lemon pudding mix
  • ¼ cup sour cream
  • ¾ cup evaporated milk
  • ¼ cup fresh lemon juice
  • 1 lemon. zested

Brown Butter Lemon Glaze

  • 2 cups powdered sugar
  • ½ cup salted butter browned
  • 1 teaspoon vanilla paste
  • 2 tbsp milk
  • 2 tbsp lemon juice adjust for consistency

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
  • In a large bowl, cream together the butter (including infused butter) and sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract, almond extract, coconut extract, lemon extract, lemon juice, and lemon zest until fully combined.
  • In a separate bowl, whisk together flour and instant lemon pudding mix.
  • Alternate adding dry ingredients and evaporated milk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined. Do not overmix.
  • Fold in sour cream until batter is smooth and thick.
  • Pour batter into prepared bundt pan and smooth the top.
  • Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow cake to cool in the pan for 15–20 minutes, then invert onto a cooling rack and cool completely.
  • For the glaze, melt butter in a small saucepan and cook until browned and nutty in aroma. Remove from heat and whisk in powdered sugar, vanilla paste, lemon extract, and milk until smooth.
  • Drizzle glaze over cooled cake and allow it to set before slicing.
Keyword lemon pound cake, pound cake, spring desserts
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