Description
This Lemon Pound Cake is a moist, buttery delight infused with real lemon zest and juice for a bright, tangy flavor. It’s topped with a simple lemon glaze that adds a sweet finish and makes it perfect for any occasion—from afternoon tea to festive brunches.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 tablespoons lemon zest
- 1/4 cup fresh lemon juice
- 2 1/2 cups (310g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- Optional: Lemon slices, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- Cream butter and sugar on medium-high speed for 4–5 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest, lemon juice, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in sour cream using a rubber spatula.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a cooling rack.
- Once completely cool, whisk together powdered sugar and lemon juice for the glaze.
- Drizzle glaze over the cake and garnish with lemon slices if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes