The Perfect Pound Cake

85 mins
Serves 1
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Directions

  1. 1Add 3 sticks of softened unsalted butter and 3 cups of white sugar to a large bowl.
  2. 2Add 3 sticks of softened unsalted butter and 3 cups of white sugar to a large bowl.
  3. 3Add 3 sticks of softened unsalted butter and 3 cups of white sugar to a large bowl.
  4. 4Mix the butter and sugar with an electric mixer until combined.
  5. 5Mix the butter and sugar with an electric mixer until combined.
  6. 6Mix the butter and sugar with an electric mixer until combined.
  7. 7Scrape down the sides of the bowl with a spatula.
  8. 8Scrape down the sides of the bowl with a spatula.
  9. 9Scrape down the sides of the bowl with a spatula.
  10. 10Add 1 teaspoon of lemon zest to the mixture.
  11. 11Add 1 teaspoon of lemon zest to the mixture.
  12. 12Add 1 teaspoon of lemon zest to the mixture.
  13. 13Add 1 tablespoon of lemon juice to the mixture.
  14. 14Add 1 tablespoon of lemon juice to the mixture.
  15. 15Add 1 tablespoon of lemon juice to the mixture.
  16. 16Add a pinch of salt to the mixture.
  17. 17Add a pinch of salt to the mixture.
  18. 18Add a pinch of salt to the mixture.
  19. 19Add 1 teaspoon of vanilla extract to the mixture.
  20. 20Add 1 teaspoon of vanilla extract to the mixture.
  21. 21Add 1 teaspoon of vanilla extract to the mixture.
  22. 22Mix until well combined.
  23. 23Mix until well combined.
  24. 24Mix until well combined.
  25. 25Scrape down the sides of the bowl.
  26. 26Scrape down the sides of the bowl.
  27. 27Scrape down the sides of the bowl.
  28. 28Add 1/4 cup of sour cream to the mixture.
  29. 29Add 1/4 cup of sour cream to the mixture.
  30. 30Add 1/4 cup of sour cream to the mixture.
  31. 31Mix until well combined.
  32. 32Mix until well combined.
  33. 33Mix until well combined.
  34. 34Add 5 room temperature eggs to the mixture and mix.
  35. 35Add 5 room temperature eggs to the mixture and mix.
  36. 36Add 5 room temperature eggs to the mixture and mix.
  37. 37Add 3/4 cup of lemon-lime soda to the mixture.
  38. 38Add 3/4 cup of lemon-lime soda to the mixture.
  39. 39Add 3/4 cup of lemon-lime soda to the mixture.
  40. 40Add 3 cups of all-purpose flour and 1/4 cup of buttermilk to the mixture.
  41. 41Add 3 cups of all-purpose flour and 1/4 cup of buttermilk to the mixture.
  42. 42Add 3 cups of all-purpose flour and 1/4 cup of buttermilk to the mixture.
  43. 43Mix until well combined.
  44. 44Mix until well combined.
  45. 45Mix until well combined.
  46. 46Add more eggs and lemon-lime soda.
  47. 47Add more eggs and lemon-lime soda.
  48. 48Add more eggs and lemon-lime soda.
  49. 49Mix again until well combined.
  50. 50Mix again until well combined.
  51. 51Mix again until well combined.
  52. 52Add the remaining all-purpose flour.
  53. 53Add the remaining all-purpose flour.
  54. 54Add the remaining all-purpose flour.
  55. 55Mix until a smooth batter forms.
  56. 56Mix until a smooth batter forms.
  57. 57Mix until a smooth batter forms.
  58. 58Grease a bundt pan with butter and flour.
  59. 59Grease a bundt pan with butter and flour.
  60. 60Grease a bundt pan with butter and flour.
  61. 61Pour the cake batter into the prepared bundt pan.
  62. 62Pour the cake batter into the prepared bundt pan.
  63. 63Pour the cake batter into the prepared bundt pan.
  64. 64Smooth out the top of the batter with a spatula.
  65. 65Smooth out the top of the batter with a spatula.
  66. 66Smooth out the top of the batter with a spatula.
  67. 67Bake the cake for 1 hour and 25 minutes at 325 degrees Fahrenheit.
  68. 68Bake the cake for 1 hour and 25 minutes at 325 degrees Fahrenheit.
  69. 69Bake the cake for 1 hour and 25 minutes at 325 degrees Fahrenheit.
  70. 70For the lemon glaze, combine 2 cups of powdered sugar, 1 tablespoon of lemon juice, and 1/3 cup of heavy cream in a bowl.
  71. 71For the lemon glaze, combine 2 cups of powdered sugar, 1 tablespoon of lemon juice, and 1/3 cup of heavy cream in a bowl.
  72. 72For the lemon glaze, combine 2 cups of powdered sugar, 1 tablespoon of lemon juice, and 1/3 cup of heavy cream in a bowl.
  73. 73Whisk until smooth.
  74. 74Whisk until smooth.
  75. 75Whisk until smooth.
  76. 76Once the cake is baked and cooled, pour the lemon glaze over the cake.
  77. 77Once the cake is baked and cooled, pour the lemon glaze over the cake.
  78. 78Once the cake is baked and cooled, pour the lemon glaze over the cake.
  79. 79Slice and serve the pound cake.
  80. 80Slice and serve the pound cake.
  81. 81Slice and serve the pound cake.

Ingredients

  • 3 sticks unsalted butter
  • 3 sticks unsalted butter
  • 3 sticks unsalted butter
  • 3 cups white sugar
  • 3 cups white sugar
  • 3 cups white sugar
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.75 cup 7up lemon lime soda
  • 0.75 cup 7up lemon lime soda
  • 0.75 cup 7up lemon lime soda
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 5 room temperature eggs
  • 5 room temperature eggs
  • 5 room temperature eggs
  • 0.25 cup buttermilk
  • 0.25 cup buttermilk
  • 0.25 cup buttermilk
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 0.25 cup sour cream
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 2 cups powdered sugar
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 0.33 cup heavy cream
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice

Equipment

large bowlelectric mixerspatulalemon zesterlemon squeezerbundt panwhiskmeasuring cupsmeasuring spoons