Directions
- 1Add 3 sticks of softened unsalted butter to a large mixing bowl.
- 2Add 3 cups of white sugar to the butter.
- 3Cream the butter and sugar together using an electric mixer until light and fluffy.
- 4Zest one lemon into the butter and sugar mixture.
- 5Squeeze the juice of one lemon (1 tbsp) into the mixture.
- 6Add a pinch of salt.
- 7Add 1 tsp of vanilla extract.
- 8Mix all ingredients together using an electric mixer until well combined.
- 9Add 1/4 cup of sour cream to the batter.
- 10Mix the sour cream into the batter.
- 11Add 5 room temperature eggs to the batter.
- 12Mix the eggs into the batter.
- 13Add 3/4 cup of lemon-lime soda to the batter.
- 14Add 3 cups of all-purpose flour to the batter.
- 15Mix the flour into the batter until just combined.
- 16Add more eggs to the batter, probably 2 as it's the 3rd addition of eggs (the recipe specifies 5 total).
- 17Mix the eggs into the batter.
- 18Add remaining flour (if any) and 1/4 cup of buttermilk to the batter.
- 19Mix the batter until smooth and well combined, ensuring not to overmix.
- 20Grease a bundt pan thoroughly with butter.
- 21Dust the greased bundt pan with flour, tapping out any excess.
- 22Pour the poundcake batter into the prepared bundt pan.
- 23Smooth the top of the batter in the pan with a spatula.
- 24Bake the poundcake for 1 hour and 25 minutes at 325 degrees Fahrenheit.
- 25While the cake bakes, prepare the lemon glaze by combining 2 cups of powdered sugar in a bowl.
- 26Add 1 tbsp of lemon juice to the powdered sugar for the glaze.
- 27Add 1/3 cup of heavy cream to the glaze mixture.
- 28Whisk the glaze ingredients until smooth and well combined.
- 29Once baked, remove the poundcake from the oven and let it cool slightly in the pan before inverting onto a cooling rack.
- 30Place the cooled poundcake on a cooling rack over a baking sheet.
- 31Pour the lemon glaze generously over the warm poundcake, allowing it to drip down the sides.
- 32Allow the glaze to set before slicing and serving.
- 33Slice a piece of the poundcake.
- 34Serve and enjoy the Granny's Homemade Poundcake.
Ingredients
- 3 sticks unsalted butter
- 3 cups white sugar
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 pinch salt
- 0.75 cup lemon lime soda
- 1 tsp vanilla extract
- 5 room temperature eggs
- 0.25 cup buttermilk
- 0.25 cup sour cream
- 3 cups all purpose flour
- 2 cups powdered sugar
- 0.33 cup heavy cream
- 1 tbsp lemon juice
Equipment
large mixing bowlelectric mixerspatulagraterlemon squeezermeasuring cupsmeasuring spoonsbundt pancooling rackbaking sheetwhisk
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