Very Soft Moist Lemon Pound Cake From Scratch

Im sharing how to make incredibly moist lemon pound cake from scratch. The cake is perfectly citrusy, brushed with lemon syrup, and finished with lemon icing. A musttry for the upcoming warmer season The ingredients to make lemon pound cake Pound Cake for a 8 by 4 (or 1. 5 QT) loaf pan Granulated sugar 8. 5 oz, 240 g (1 1, 5 US cups) Salt 3, 4 tsp Lemon zest from 2 lemons Unsalted butter (softened) 8 oz, 226 g (2 US sticks) Eggs 7 oz, 200 g (4 medium eggs) Allpurpose flour 8. 5 oz, 240 g (2 US cups) Baking powder 1 1, 2 tsp Sour cream 6 oz, 170 g (3, 4 US cup) Honey 1 oz, 30 g (1. 5 Tbsp) Vanilla extract 1, 2 tsp Lemon juice 1 oz, 30 g (2 Tbsp) Bake at 325 F, 163 C for about 60 75 minutes. Adjust the time temperature accordingly. Lemon Syrup Water 3 oz, 85 g (1, 3 US cup) Lemon juice 1 oz, 30 g (2 Tbsp) Granulated sugar 2 oz, 56 g (1, 4 US cup) L