Description
This Lemon Pound Cake is a moist, tangy treat perfect for any occasion. Bursting with bright lemon zest and juice, it features a tender crumb enriched with butter, sour cream, and a smooth lemon glaze that adds a sweet citrus finish.
Ingredients
Cake
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- ½ cup unsalted butter, melted
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- ¼ cup sour cream
- ¼ cup milk
- 1 ⅔ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
Glaze
- 1 ½ cups powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk or cream
- 1 tablespoon unsalted butter, melted
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a loaf pan with parchment paper or grease it thoroughly to prevent sticking, then set aside.
- Combine Sugar and Zest: In a large bowl, mix the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers until fragrant and the sugar is lightly colored, releasing the lemon oils for maximum flavor.
- Add Butter, Eggs, and Vanilla: Stir in the melted butter until fully blended. Then add the vanilla extract. Crack the eggs in one at a time, beating thoroughly after each to ensure a smooth mixture.
- Incorporate Wet Ingredients: Mix in the sour cream, milk, and lemon juice until the batter is smooth and creamy, with no lumps.
- Combine Dry Ingredients: Gradually add the flour, baking powder, and salt to the batter, stirring gently just until combined and the batter is smooth. Take care not to overmix to maintain a tender cake texture.
- Bake the Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 45 to 60 minutes, until a toothpick inserted in the center comes out mostly clean with only a few moist crumbs.
- Prepare the Glaze: While the cake cools, whisk together the powdered sugar, lemon juice, milk or cream, melted butter, salt, and vanilla extract in a bowl. Add more milk if necessary to achieve a pourable consistency.
- Glaze and Serve: Once the cake is completely cool, carefully remove it from the pan. Drizzle the lemon glaze over the top, allowing it to drip down the sides. Let the glaze set before slicing and serving to enjoy the full lemony sweetness.
Notes
- For best texture, ensure butter is melted but not hot when adding to the sugar and eggs mixture.
- Use room temperature eggs to promote even mixing and better rise.
- Adjust glaze consistency by adding more milk or powdered sugar as needed.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- This cake freezes well wrapped tightly; thaw before glazing.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
