Description
This Lemon Pound Cake is wonderfully moist with a burst of citrus flavor. The rich and buttery cake is perfectly balanced with the tangy lemon zest and juice, making it an irresistible treat for any occasion. The lemon glaze adds a sweet, tangy finishing touch that brings the entire cake together.
Ingredients
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For the Lemon Pound Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 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
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For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
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Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
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Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
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Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
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Add eggs and lemon: Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemon zest, lemon juice, and sour cream, and mix until combined.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
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Bake the cake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Make the glaze: While the cake is cooling, whisk together the powdered sugar and lemon juice until smooth.
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Glaze the cake: Once the cake has cooled, drizzle the lemon glaze over the top of the cake. Allow the glaze to set before slicing.
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Serve: Slice the cake and enjoy with a cup of tea or as a refreshing dessert.
Notes
- Make sure your eggs are at room temperature to help them incorporate better into the batter.
- You can add extra lemon zest to the glaze for a more intense lemon flavor.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Keywords: Lemon Pound Cake, Lemon Cake, Cake, Dessert, Lemon Glaze, Baking, Citrus Cake