Description
A rich and moist pound cake bursting with fresh lemon flavor and topped with a zesty lemon glaze. Perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/4 cup whole milk
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup confectioners’ sugar (for the glaze)
- 2–3 tbsp lemon juice (for the glaze)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan or a bundt pan.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, vanilla extract, and sour cream.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with milk. Mix until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Let cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Whisk together confectioners’ sugar and lemon juice for the glaze. Drizzle over cooled cake.
Notes
- Add poppy seeds for a lemon-poppy twist.
- Use Meyer lemons for a sweeter flavor.
- Top with candied lemon slices.
- Swap glaze for a light dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg