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Lemon Pound Cake


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 1 hour 10 minutes
  • Yield: 10-12

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

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.

Expert tips:

  • Creaming the butter and sugar – Make sure to cream the butter and sugar together on medium speed for at least 3 minutes until light and fluffy. This ensures that the batter is aerated enough so the cake won’t be too dense.
  • Mixing in the eggs – Add in the eggs, one at a time, mixing well in between. This will also add lift to the cake since there are not a lot of leavening agents in this recipe. Also, use room temperature eggs which are easier to incorporate with the butter and sugar.
  • Stirring in the dry ingredients – Add in the dry ingredients in 2 equal parts and mix on low speed until almost combined. Then give a few final stirs by hand to prevent overmixing.
  • Pouring the glaze – To get a nice thick and even coating, slowly pour half of the glaze over the cake. Spread to cover completely. Let it dry for 5-10 minutes and repeat with the remaining glaze.
  •  
  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: lemon pound cake recipe, glazed lemon loaf

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