18 to 20 servings
YouTube instructional video is at the bottom.
What you’ll need
Cake flour or all-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Heavy cream (Room temp)
1 large lemon (Room temp)
Lemon extract
Butter extract
Vanilla extract
Lemon instant pudding
Yellow gel paste food coloring
Confectioner’s sugar
Tools you’ll need
Nordic ware anniversary Bundt pan (12 or 15 cup capacity)
Baker’s joy non-stick baking spray
Citrus zester
Citrus juicer
Preparation of ingredients
Cake flour or all-purpose flour mixture
Step 1- Sift 3 cups cake flour or all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together and set aside.
Lemon
Step 2- Rinse 1 large lemon off with cold water. Zest the entire lemon using the citrus zester. Cut the lemon in half. Juice one half of the lemon. You should have 2 tablespoons of freshly squeezed lemon juice left over. If there is not enough lemon juice that equals to 2 tablespoons, you can juice the other half of lemon.
Lemon cream mixture
Note- ingredient amounts for the whole milk, heavy cream and sour cream will vary if you are using cake flour or all-purpose flour. I used cake flour for this recipe.
Step 3- (If you are using cake flour) add 2/3 cup whole milk (Room temp), 2/3 cup heavy whipping cream (Room temp), and 1/2 cup sour cream (Room temp). (If you are using all-purpose flour) add 1/2 cup whole milk (Room temp), 1/2 cup heavy cream (Room temp) and 1/4 cup sour cream (Room temp). Next add 2 tablespoons lemon zest, 2 tablespoons lemon juice, 1 tablespoon lemon instant pudding, 2 teaspoons lemon extract, 1/2 teaspoon butter extract, 1/2 teaspoon vanilla extract, and 1/4 teaspoon yellow gel paste or liquid food coloring into a separate medium-sized bowl. Stir all ingredients together with a whisk until combined and set aside.
Cake batter
Step 4- Add 3 sticks unsalted butter (Softened) and 3 cups sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 5- Add 5 large eggs (Room temp) one at a time while mixing on a medium speed. Scrape down sides of bowl.
Step 6- Add the (Cake flour or all-purpose flour mixture) and the (Lemon cream mixture) into the batter 3 separate times. Mix each time on a medium low speed for 15 to 20 seconds or until combined. Make sure you scrape down the sides of you mixing bowl each time as well.
Baking your cake
Spray your Bundt pan with the Baker’s joy non-stick baking spray
Preheat your oven to 325-degrees F.
Step 7- Pour your prepared lemon pound cake batter into your Bundt pan. Spread the batter around the Bundt pan as evenly as possible with a spatula. To make the batter more even, shake your Bundt pan slightly and tap the bottom of your Bundt pan with your hand.
Step 8- Place into a preheated 325-degree oven on the middle rack. Bake for 1 hour and 10 minutes. Once the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 2 to 3 hours before removing it from the pan.
Step 9- Place a cake serving pad on top of the Bundt pan and flip the cooled cake over upside down onto the cake serving pad.
Lemon icing
Step 10- Add 1 and 1/4 cups confectioner’s sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/4 teaspoon lemon extract, 1/4 teaspoon butter extract, 1/4 teaspoon vanilla extract, and 1/8 teaspoon yellow gel paste or liquid food coloring into a medium-sized bowl. Stir all ingredients together with a whisk until the icing is creamy and smooth with no visible lumps.
Step 11- Pour the icing on top of your cake. Let the icing set for 15 to 20 minutes and after that the cake is ready to be served.
YouTube instructional video
