Description
This Mile High Lemon Praline Pound Cake combines bright lemon flavor with a buttery, dense pound cake and tops it off with a luscious praline glaze loaded with crunchy pecans. It’s the perfect balance of zesty citrus and sweet Southern richness—an unforgettable dessert for any special occasion or indulgent treat.
Ingredients
Units
Scale
For the Pound Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- Zest of 2 lemons
- 1/2 cup sour cream
- 1/2 cup heavy cream
For the Praline Topping:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, lemon juice, and lemon zest.
- Add dry ingredients alternately with sour cream and heavy cream, starting and ending with the flour. Mix until just combined.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the praline topping, melt butter in a saucepan over medium heat. Add brown sugar and heavy cream; stir until smooth and let bubble for 2–3 minutes. Remove from heat and stir in vanilla extract and chopped pecans.
- Pour the warm praline over the cooled cake, spreading evenly. Allow to set before slicing and serving.
Notes
- For extra lemon zing, add a lemon glaze drizzle under the praline layer.
- Cake can be made a day ahead; praline topping is best added just before serving.
- Store leftovers in an airtight container at room temperature for 2–3 days.
