Description
A delightful and moist lemon pound cake drizzled with a tangy lemon glaze that brightens your day.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) sour cream
- Zest of 2 large lemons
- ¼ cup (60ml) fresh lemon juice
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Grease your loaf pan (preferably 9×5 inches) with butter or non-stick spray.
- Cream the butter and sugar together in a large bowl until light and fluffy (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Whisk together flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry mixture to the butter mixture, alternating with sour cream.
- Fold in the lemon zest and juice.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar with 2 tablespoons of lemon juice in a small bowl until smooth for the glaze.
- Drizzle the glaze over the cooled cake.
Notes
Store leftovers wrapped at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, freeze slices wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg