Description

This lemon pound cake is moist and tender. It’s bursting with lemon flavor and covered in a sweet and tangy lemon glaze.

Ingredients

Cake:

1 1/2 (190g) cups all-purpose flour
1/4 tsp table salt
1/4 tsp baking soda
1/4 tsp baking powder
1/2 cup (114g) unsalted butter, room temperature
1 cup (200g) granulated sugar
3 large eggs, room temperature
2 Tbsp lemon zest (from about 2 lemons)
1 Tbsp lemon juice
2 tsp vanilla extract
1/3 cup sour cream, room temperature

Glaze:

1 cup (125g) powdered sugar
1 Tbsp lemon juice
1 Tbsp milk or cream

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Instructions

Preheat oven to 325F and grease an 8×5″ or 9X5″ loaf pan.
In a medium bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric handheld or stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the sides and up the bottom of the bowl as needed.
Add in the eggs one at a time, mixing well in between. Again, scrape as needed. Then mix in the lemon juice, lemon zest, sour cream, and vanilla extract. The mixture will look curdled, but that’s ok, it will come together when you add in the dry ingredients.
Stir in the dry ingredients in two equal parts until just combined. Spoon the batter into the prepared loaf pan.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before glazing.
To prepare the glaze: whisk all the ingredients together until smooth and pour over the cake. Slice and serve.

Notes

How to store:

Place in an airtight container or tightly wrap in saran wrap and store at room temperature for up to 3-4 days or in the fridge for up to a week.

How to freeze:

Do not glaze and allow the cake to completely cool. Double wrap in aluminum foil or saran wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge and bring to room temperature before glazing and serving.