Springtime calls for citrus desserts and this Lemon Pound Cake is absolutely what you need! It was cooked cold oven style and topped with a lemon glaze.
Watch the video for this Cold Oven Lemon Pound Cake!
It's spring time, citrus season and Easter is also coming up! A Lemon Pound Cake is always a winner this time of year. I tried something different and baked this pound cake in a cold oven and it was an absolute hit.
With the cold oven method, you do not preheat your oven. Place the cake in the oven then set the temperature and start the baking process.
I cooked the cake for the same amount of time as I normally would with preheating. Starting the cake in a cold oven allowed the cake to rise slowly and cook more evenly.
So let's get into this recipe so I can show you how it's done!
More recipes ---> 7 Up Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Kentucky Butter Pound Cake, Sock it to Me Pound Cake, and Apple Cider Donut Cake.
Ingredients needed for the cake:
All-purpose flour (sifted)
Sour cream (full fat) - room temperature
Unsalted butter - room temperature
Whole eggs - room temperature
Lemon instant pudding
Lemon zest for garnish (optional)
Ingredients needed for the glaze:
Steps to make the cake:
Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
Next, add the lemon instant pudding and mix until combined. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg. Next, add the lemon juice and mix.
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Mix in the flour ½ c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour. Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting (removing it from the pan). Allow the cake to continue to cool on a wire rack before adding the glaze.
How to make the glaze?
Using a hand or stand mixer, mix the powdered sugar, lemon juice, and milk until well blended and the desired consistency is reached. Decorate the cake with the glaze as desired and serve. The cake can be iced while it is still warm.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
The pudding mix adds moisture to the bake and also infuses it with lemon flavor.
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
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- For the cake:
- 3 c all-purpose flour - sifted
- 2 ½ c granulated sugar
- 1 c sour cream (full fat)- room temperature
- 1 c (2 sticks) of unsalted butter- room temperature
- 5 whole eggs- room temperature
- 1 package lemon instant pudding
- 1 tsp baking powder
- 2 tbsps lemon juice
- ½ tsp salt
- For the glaze:
- 2 c powdered sugar
- 4 ½ tbsps lemon juice
- 2 ½ tbsps (whole) milk
- Lemon zest for garnish (optional)
- To make the cake:
- Combine the flour, baking powder and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy (approximately 2 minutes).
- Next, add the lemon instant pudding and mix until combined.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the lemon juice and mix.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Mix in the flour ½ c to 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
- Spray a 12 cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly.
- Set the oven to 325 degrees and bake for about an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
- Allow the cake to continue to cool on a wire rack before adding the glaze.
- To make the glaze:
- Using a hand or stand mixer, mix the powdered sugar, lemon juice, and milk until well blended and the desired consistency is reached.
- Decorate the cake with the glaze as desired and serve. (The cake can be iced while it is still warm.)
- Serve and enjoy!