Description
A rich, moist lemon pound cake topped with a tangy glaze, perfect for any gathering or as a delightful treat.
Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- Zest of 2 lemons
- ½ cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar
- 3–4 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- Blend the flour, baking powder, baking soda, and salt in another bowl. Gradually add this to the wet mixture, alternating with the sour cream.
- Stir in the lemon juice and zest until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack.
- Mix the powdered sugar with enough lemon juice to create a drizzly glaze.
- Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Notes
For extra lemon flavor, add lemon zest to the glaze. Serve with fresh berries, ice cream, or a sprinkle of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg