Description
Indulge in the bright and zesty flavors of this classic Lemon Pound Cake. With a moist and tender crumb, this cake is bursting with fresh lemon juice and zest. Topped with a sweet and tangy lemon glaze, it’s the perfect treat for any occasion.
Ingredients
Scale
Cake:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a loaf or bundt pan.
- Mix Wet Ingredients: Cream butter and sugar, then beat in eggs one at a time. Add lemon juice, zest, vanilla, and sour cream.
- Combine Dry Ingredients: Whisk flour, baking powder, and salt in a separate bowl. Gradually add to wet mixture.
- Bake: Pour batter into pan and bake for 55–65 minutes. Cool before glazing.
- Prepare Glaze: Whisk powdered sugar and lemon juice, then drizzle over the cake.
Notes
- Enhance flavor with 1/4 tsp lemon extract.
- Store at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
