Lemon Praline Pound Cake

Mile High Lemon Praline Pound Cake is a rich and zesty dessert that pairs a moist lemon-infused pound cake with a decadent praline topping made from brown sugar, cream, and crunchy pecans. This cake delivers a perfect blend of citrus brightness and nutty sweetness, making it an impressive treat for any occasion.

Why You’ll Love This Recipe

This recipe offers a sophisticated twist on classic pound cake by incorporating fresh lemon juice and zest for a bright, tangy flavor. The cake itself is soft, buttery, and dense in the best way—balanced by a creamy, crunchy praline topping that adds texture and irresistible sweetness. Whether served at a gathering, gifted to a friend, or enjoyed as a special dessert at home, this cake is sure to satisfy lovers of citrus and rich Southern-inspired flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pound Cake:

• all-purpose flour
• baking powder
• salt
• unsalted butter, softened
• granulated sugar
• large eggs
• vanilla extract
• fresh lemon juice
• zest of lemons
• sour cream
• heavy cream

For the Praline Topping:

• unsalted butter
• packed brown sugar
• heavy cream
• vanilla extract
• chopped pecans

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
5. Add the dry ingredients in three parts, alternating with the sour cream and heavy cream, starting and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. To make the praline topping, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a simmer. Let it bubble for 2–3 minutes.
9. Remove from heat and stir in the vanilla extract and chopped pecans.
10. Pour the warm praline mixture over the cooled cake, spreading it evenly across the top. Allow the topping to set before slicing and serving.

Servings and Timing

Servings: 8 slices
Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Calories: 350 kcal per serving

Variations

• Orange Praline Pound Cake: Replace lemon juice and zest with orange for a sweeter citrus twist.
• Nut-Free Option: Omit the pecans in the praline topping or substitute with sunflower seeds for a crunch without nuts.
• Glazed Lemon Version: Skip the praline topping and drizzle a simple lemon glaze (powdered sugar and lemon juice) for a lighter finish.
• Mini Pound Cakes: Bake in mini loaf pans for individual servings—perfect for gifting or entertaining.
• Cream Cheese Pound Cake: Substitute part of the butter with cream cheese for added richness and tang.

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap the cake tightly and freeze without the praline topping for up to 2 months. Thaw in the refrigerator and add the praline topping fresh before serving. To enjoy warm, gently microwave individual slices for a few seconds.

FAQs

Can I make this cake in a bundt pan instead of a loaf pan?

Yes, you can use a bundt pan, but be sure to adjust the baking time. Begin checking for doneness around the 50-minute mark.

What is the best way to zest lemons?

Use a microplane or fine grater to remove only the yellow part of the peel, avoiding the bitter white pith.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

How do I know when the cake is fully baked?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is done.

Can I prepare the praline topping in advance?

Yes, but it may harden as it cools. Reheat gently before pouring over the cake.

Is the praline topping supposed to harden?

It will firm up slightly as it sets but should remain soft and slightly gooey with a bit of crunch from the pecans.

Can I make this recipe gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend. Monitor texture and moisture, as results may vary slightly.

Can I reduce the sugar in this recipe?

You may reduce the granulated sugar slightly in the cake, but it may affect the texture. Reducing the sugar in the praline topping is not recommended.

How long will this cake keep?

The cake will keep for up to 5 days refrigerated and tightly covered. For the best taste and texture, consume within 2–3 days.

What other nuts can I use in the praline topping?

You can use walnuts, almonds, or cashews in place of pecans for a different flavor and texture.

Conclusion

Mile High Lemon Praline Pound Cake is an indulgent dessert that combines the brightness of citrus with the richness of a Southern praline topping. Its moist, buttery crumb and sweet, nutty glaze create a perfect harmony of flavor and texture. Whether served at a celebration or enjoyed as an everyday treat, this cake is sure to impress with its vibrant taste and elegant presentation.