{"id":48278,"date":"2026-08-31T07:57:50","date_gmt":"2026-08-31T11:57:50","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=48278"},"modified":"2026-08-31T07:57:50","modified_gmt":"2026-08-31T11:57:50","slug":"lemon-pound-cake","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2026\/08\/31\/lemon-pound-cake\/","title":{"rendered":"Lemon Pound Cake"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"alignnone size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"48280\" data-permalink=\"https:\/\/willceau.com\/news\/2026\/08\/31\/lemon-pound-cake\/lemonpound-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/08\/LemonPound.jpg?fit=640%2C480&amp;ssl=1\" data-orig-size=\"640,480\" data-comments-opened=\"1\" data-image-title=\"LemonPound\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/08\/LemonPound.jpg?fit=640%2C480&amp;ssl=1\" class=\"alignnone size-full wp-image-48280\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/08\/LemonPound.jpg?resize=640%2C480&#038;ssl=1\" alt=\"\" width=\"640\" height=\"480\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/08\/LemonPound.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/08\/LemonPound.jpg?resize=300%2C225&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/>On Sunday, I thought it would be nice to have a lemon pound cake with fresh strawberries. I&#8217;m going to miss summer fruit when it becomes out of season in a few weeks, so I&#8217;m trying to pack in as much of it as I can! This is a light in texture cake with a lovely lemon glaze on top. Strawberries make a perfect pairing! <!--more--><\/p>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">stick <\/span><span class=\"wprm-recipe-ingredient-name\">butter,<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">cup granulated<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span> <span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">lemon zest<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">1\/2 teaspoon lemon extract<\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 large<\/span> <span class=\"wprm-recipe-ingredient-name\">eggs<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">2 tablespoons <span class=\"wprm-recipe-ingredient-name\">lemon juice<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 tablespoons sour cream<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">1 1\/4 cups + 2 tablespoons flour<\/li>\n<li class=\"wprm-recipe-ingredient\">1 1\/2\u00a0<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span> <span class=\"wprm-recipe-ingredient-name\">cornstarch<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">1\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">1\/2\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span> <span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\">1\/4\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span> <span class=\"wprm-recipe-ingredient-name\">milk<\/span><\/li>\n<\/ul>\n<p>Glaze:<\/p>\n<ul>\n<li>1 cup confectioner&#8217;s sugar<\/li>\n<li>3 tablespoons lemon juice<\/li>\n<\/ul>\n<ol>\n<li>Preheat the oven to 350\u00ba and grease a loaf pans with nonstick cooking spray.<\/li>\n<li>In large bowl, beat butter and sugar until light and fluffy.<\/li>\n<li>Add the lemon zest, lemon extract, and eggs. Beat until well combined.<\/li>\n<li>Add the lemon juice and sour cream. Mix until combined.<\/li>\n<li>In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.<\/li>\n<li>Add half the dry ingredients to the butter mixture and mix until combined. Pour the milk into the bowl and mix. Add the remaining flour mixture.<\/li>\n<li>Pour into prepared pan and bake to 45 to 55 minutes, testing with a toothpick.<\/li>\n<li>Let cool in pan for 15 minutes, then remove to cool completely on a wire rack.<\/li>\n<li>Whisk the confectioners sugar and lemon juice to make the glaze, pour over cake and let it set.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>On Sunday, I thought it would be nice to have a lemon pound cake with fresh strawberries. I&#8217;m going to miss summer fruit when it becomes out of season in a few weeks, so I&#8217;m trying to pack in as &hellip; <a href=\"https:\/\/willceau.com\/news\/2026\/08\/31\/lemon-pound-cake\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[97,1566,5063],"class_list":["post-48278","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news","tag-baking","tag-lemons","tag-pound-cake"],"jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-cyG","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":37360,"url":"https:\/\/willceau.com\/news\/2022\/03\/21\/lemon-ricotta-pound-cake\/","url_meta":{"origin":48278,"position":0},"title":"Lemon Ricotta Pound Cake","author":"Tina Garceau","date":"March 21, 2022","format":false,"excerpt":"I'm a sucker for lemon desserts, so when I saw this recipe for Lemon Ricotta Pound Cake - I knew I had to give it a whirl. It's lemony, moist, and best of all, easy to throw together. 1 1\/2 cups flour 2 teaspoons baking powder 1 teaspoon kosher salt\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38154,"url":"https:\/\/willceau.com\/news\/2022\/07\/11\/strawberry-brown-butter-cake\/","url_meta":{"origin":48278,"position":1},"title":"Strawberry Brown Butter Cake","author":"Tina Garceau","date":"July 11, 2022","format":false,"excerpt":"It's strawberry season, and we've been eating lots of fruit salad. 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This easy strawberry cake is a terrific way to use those not so perfect berries in the fridge.\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/StrawberryCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/StrawberryCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/07\/StrawberryCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":16278,"url":"https:\/\/willceau.com\/news\/2014\/05\/05\/rhubarb-upside-down-cake\/","url_meta":{"origin":48278,"position":2},"title":"Rhubarb Upside-Down Cake","author":"Tina Garceau","date":"May 5, 2014","format":false,"excerpt":"Upside-down cake - it's not just for pineapples anymore!\u00a0I was excited to discover\u00a0a vendor with rhubarb in the market on Saturday and I knew I\u00a0had\u00a0to make this cake. (Why is it so hard to find rhubarb in Philadelphia?) It starts off on top of the stove in a cast iron\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/05\/RhubarbCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41261,"url":"https:\/\/willceau.com\/news\/2023\/08\/21\/cherry-ricotta-cake\/","url_meta":{"origin":48278,"position":3},"title":"Cherry Ricotta Cake","author":"Tina Garceau","date":"August 21, 2023","format":false,"excerpt":"I was recently gifted a cherry pitter from The Boy. Normally, I tend to avoid what I call \"single-use things\" such as egg slicers and avocado cubers in my kitchen since it's the size of a postage stamp and storage is severely limited. However, I must confess that I pitted\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/08\/CherryCake.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":34967,"url":"https:\/\/willceau.com\/news\/2020\/08\/10\/raspberry-buttermilk-cake\/","url_meta":{"origin":48278,"position":4},"title":"Raspberry Buttermilk Cake","author":"Tina Garceau","date":"August 10, 2020","format":false,"excerpt":"It's been my experience that buttermilk makes everything taste better - pancakes, meat brines, ranch dressing, and this cake. 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The Frog Commissary Cookbook was published in 1985, back then - I was waiting tables\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2026\/06\/MochaTorte.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/48278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=48278"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/48278\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=48278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=48278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=48278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}