Description
This Lemon Pound Cake is a soft, buttery cake with a bright and zesty lemon flavor. Topped with a sweet and tangy lemon glaze, it’s the perfect dessert for any occasion!
Ingredients
Scale
For the 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
For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan (or a bundt pan if preferred).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest, lemon juice, and sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and thick.
- Once the cake is completely cooled, drizzle the glaze over the top. Slice and enjoy!
Notes
- Make sure the eggs are at room temperature before using, as this helps the batter come together better.
- If you prefer a thicker glaze, you can add a little more powdered sugar to your desired consistency.
- This cake keeps well for several days and can also be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American