Description
A deliciously moist lemon pound cake topped with a tangy glaze that adds extra sweetness and zesty flavor.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/4 cup lemon juice (freshly squeezed)
- Zest of 2 lemons
- 1 cup powdered sugar (for the glaze)
- 2 tablespoons lemon juice (for the glaze)
- 1 tablespoon milk (for the glaze, or as needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt or loaf pan.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In another bowl, mix together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, and mix until just combined.
- Stir in the lemon juice and zest.
- Pour the batter into your prepared pan and smooth the top.
- Bake for about 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack.
- Whisk together the powdered sugar, lemon juice, and milk for the glaze until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Store the cake at room temperature in an airtight container for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg