Description
This Lemon Pound Cake is a moist and flavorful treat with the perfect balance of tangy lemon zest and juice, rich butter, and a sweet lemon glaze. Ideal for a delightful afternoon snack or dessert, this recipe yields a classic loaf with a tender crumb and refreshing citrus aroma.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan if preferred) to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside for later use.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure full incorporation.
- Add lemon and sour cream: Mix in the lemon zest, lemon juice, and sour cream until all ingredients are well combined and the batter is smooth.
- Combine wet and dry: Gradually add the dry ingredients into the wet batter, stirring gently just until combined to avoid overmixing.
- Transfer to pan: Pour the prepared batter into the greased and floured loaf pan and smooth the top with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely to room temperature.
- Prepare glaze: While the cake is cooling, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and thick.
- Glaze and serve: Once the cake is completely cooled, drizzle the lemon glaze evenly over the top. Slice into 10-12 pieces and enjoy your bright, luscious lemon pound cake!
Notes
- For best results, ensure the butter and eggs are at room temperature before starting.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- You can substitute sour cream with Greek yogurt for a slightly different texture.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The glaze can be thickened or thinned by adjusting the amount of lemon juice.
