Description
Lemon Pound Cake is a dense, buttery cake bursting with fresh lemon flavor and topped with a tangy lemon glaze, perfect for dessert, tea time, or a zesty treat any time of day.
Ingredients
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- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp lemon juice (for glaze)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in lemon juice, lemon zest, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add dry ingredients and sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Mix powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.
Notes
- Use fresh lemon juice and zest for the best flavor.
- The cake can be wrapped tightly and frozen for up to 3 months.
- For extra moisture, brush the cake with a lemon syrup before glazing.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg