Description
This classic Lemon Pound Cake is a moist, buttery dessert infused with fresh lemon zest and juice, topped with a tangy lemon glaze. Perfect for any occasion, it offers a bright citrus flavor balanced by a tender crumb.
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 Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or bundt pan to prepare for baking.
- Prepare Dry Mix: 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 with granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add Lemon and Sour Cream: Mix in the lemon zest, lemon juice, and sour cream until evenly combined with the batter.
- Combine Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently and just until the batter is combined to avoid overmixing.
- Pour Batter: Transfer the batter into the prepared loaf pan and smooth the top using a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for approximately 10 minutes, then remove and transfer it to a wire rack to cool completely.
- Make Glaze: While the cake cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and thick to form the glaze.
- Glaze and Serve: Once the cake has completely cooled, drizzle the lemon glaze over the top. Slice and serve to enjoy the refreshing lemon pound cake.
Notes
- For best results, use room temperature eggs and butter to ensure a smooth batter.
- You can substitute sour cream with Greek yogurt if preferred.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- The lemon glaze can be adjusted in thickness by adding more powdered sugar or lemon juice.
- Store leftovers in an airtight container at room temperature for up to 3 days.
