Print

White Lily Lemon Pound Cake Recipe

White Lily Lemon Pound Cake
Print Recipe

White Lily Lemon Pound Cake is a dense, buttery cake made with White Lily flour and infused with fresh lemon flavor. It’s traditionally baked in a loaf or bundt pan and topped with a sweet-tart lemon glaze that soaks into the top for extra moisture and flavor.

Ingredients

Scale

For the Cake:

    • 1½ cups White Lily All-Purpose Flour

    • ½ teaspoon baking powder

    • ¼ teaspoon salt

    • 1 cup unsalted butter, softened

    • 1½ cups granulated sugar

    • 4 large eggs

    • 1 tablespoon lemon zest (from 1 large lemon)

    • 3 tablespoons fresh lemon juice

    • 1 teaspoon vanilla extract

    • ½ cup sour cream (adds richness and moisture)

For the Lemon Glaze (optional but recommended):

    • 1 cup powdered sugar

    • 2–3 tablespoons fresh lemon juice

    • 1 teaspoon lemon zest (for added brightness)

Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease a standard loaf pan or bundt pan with butter and lightly dust with flour. This prevents sticking and helps the cake release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together White Lily flour, baking powder, and salt. Set this aside—it helps ensure the dry ingredients are evenly distributed when added to the wet mix.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together for 3–5 minutes, until light and fluffy. This step is essential for building the cake’s airy structure.

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each. Stir in the lemon zest, lemon juice, and vanilla extract. These bring brightness and depth to the buttery base.

Step 5: Alternate Dry Ingredients and Sour Cream

On low speed, add the flour mixture in three parts, alternating with the sour cream. Start and end with flour. Mix until just combined—avoid overmixing to maintain tenderness.

Step 6: Pour and Bake

Pour the batter into your prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Step 7: Prepare and Apply the Glaze

In a small bowl, whisk together powdered sugar and lemon juice to form a smooth glaze. Adjust the thickness with more juice or sugar as needed. Drizzle over the cooled cake and sprinkle with lemon zest for extra appeal.

Find it online: https://cookingwithadan.com/white-lily-lemon-pound-cake/