Lemon Pound Cake
This classic lemon pound cake is rich, buttery, and bursting with bright citrus flavor—topped with a sweet lemon glaze for the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sour cream
¼ cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Add lemon juice, lemon zest, sour cream, and vanilla extract. Mix until smooth.
Gradually stir in dry ingredients until just combined—do not overmix.
Pour batter into prepared loaf pan.
Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
For glaze: whisk powdered sugar and lemon juice until smooth. Drizzle over cooled cake.
Notes
For extra lemon flavor, brush the warm cake with lemon syrup before glazing.
Use a bundt pan for a decorative presentation (grease well).
Add blueberries or raspberries to the batter for a fruity variation.
For a softer glaze, substitute lemon juice with milk.
Store at room temp for 3 days, refrigerate up to 5 days, or freeze (unglazed) up to 2 months.
Find it online: https://allrecipesmade.com/lemon-pound-cake/
