Lemon Pound Cake
This dense and buttery lemon pound cake is soaked in a tangy lemon glaze that seeps into every crumb for maximum citrus flavor. It is the ultimate slice-and-share treat that stays moist for days and gets better as it sits.
A rich and buttery lemon pound cake with a tangy glaze that delivers intense citrus flavor in every bite.
Nutrition per serving
Ingredients
Dry
Fat
Sweetener
Citrus
Wet
Instructions
Cream Butter and Sugar
Beat softened butter and sugar together in a stand mixer on medium speed for 4 to 5 minutes until pale and very fluffy. This step is crucial for a light crumb. Add eggs one at a time beating well after each addition.
Add Lemon and Dry Ingredients
Mix in lemon zest and lemon juice until combined. Add the flour in three additions alternating with the sour cream, beginning and ending with flour. Mix on low speed until just incorporated and do not overmix.
Bake the Cake
Pour batter into a greased and floured 9x5 inch loaf pan. Bake at 350 degrees for 55 to 65 minutes until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Make the Glaze and Finish
Whisk together one cup of powdered sugar with two tablespoons of fresh lemon juice until smooth. While the cake is still warm poke holes across the top with a skewer and pour the glaze over so it soaks in deeply.
Substitutions
Common mistakes
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