Description
This Lemon Pound Cake is a buttery, moist loaf infused with fresh lemon zest and juice, topped with a tangy glaze. It’s a bright, citrusy dessert that’s easy to make and hard to resist—perfect for brunch, gifting, or simply enjoying with a cup of tea.
Ingredients
1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
Instructions
1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the lemon zest, lemon juice, and vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Mix the powdered sugar with lemon juice to create the glaze. Drizzle over the cooled cake.
Notes
For a lighter lemon flavor, use Meyer lemons.
Ensure all ingredients are at room temperature for best mixing.
Cake can be made ahead and tastes better the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: lemon pound cake, lemon dessert, easy cake recipe