Description
This Lemon Pound Cake is rich, buttery, and bursting with fresh lemon flavor. The combination of lemon zest, lemon juice, and sour cream creates a moist and tender cake, while the sweet lemon glaze adds the perfect finishing touch. It’s perfect for dessert, a snack, or any special occasion.
Ingredients
Scale
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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 lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Lemon: Beat in the eggs one at a time, making sure to fully incorporate each one before adding the next. Add the lemon zest, lemon juice, and sour cream, and mix until combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Glaze: While the cake is baking, make the glaze by whisking together the powdered sugar and lemon juice until smooth.
- Glaze the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack. Drizzle the lemon glaze over the top of the cake while it’s still slightly warm.
- Cool and Serve: Let the cake cool completely before slicing and serving.
Notes
- Make sure to use room-temperature eggs for a smoother batter.
- You can also add a little lemon zest into the glaze for an extra burst of lemon flavor.
- For a more intense lemon flavor, feel free to add a little more lemon juice or zest to the cake batter or glaze.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Keywords: Lemon pound cake, lemon cake, homemade pound cake, easy lemon cake, lemon glaze cake, buttery lemon cake