Description
This classic Lemon Pound Cake is a moist and flavorful treat perfect for any occasion. With a tender crumb infused with fresh lemon zest and juice, and topped with a tangy lemon glaze, this loaf cake combines rich buttery goodness with vibrant citrus notes. Easy to make and wonderfully aromatic, it’s an ideal dessert or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use a bundt pan if preferred to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and granulated sugar until the mixture turns light and fluffy, approximately 3-4 minutes, which incorporates air for a tender texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Incorporate Lemon and Sour Cream: Stir in the lemon zest, lemon juice, and sour cream into the wet mixture until combined, adding moisture and bright citrus flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can cause toughness.
- Transfer Batter: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
- Bake: Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool Cake: Allow the cake to cool in the pan for about 10 minutes to firm up, then transfer it onto a wire rack to cool completely to room temperature.
- Prepare Lemon Glaze: While the cake cools, whisk together the powdered sugar and fresh lemon juice in a small bowl until the glaze is smooth and thick enough to drizzle.
- Glaze and Serve: Once the cake is completely cooled, drizzle the lemon glaze over the top evenly. Slice the cake and serve.
Notes
- Ensure eggs are at room temperature to help the batter mix evenly and rise properly.
- Do not overmix the batter after adding the dry ingredients to keep the cake tender.
- Use fresh lemon zest and juice for the best citrus flavor.
- Let the cake cool completely before glazing to prevent the glaze from melting.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can be frozen after baking; thaw completely before glazing.
