Lemon Pound Cake
Yield: 8 servings
This Lemon Pound Cake is rich and buttery, with fresh lemon flavor. It's dense and moist, yet has a tender crumb. And that sweet/tart lemony glaze? It's pure sunshine!
Ingredients
For the Pound Cake
- 1 cup 2 sticks unsalted butter, softened
- 1¾ cup granulated sugar
- 3 tablespoons fresh lemon zest
- ½ cup full-fat sour cream
- 4 large eggs + 1 egg yolk
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
For the Lemon Glaze
- 1¼ cup powdered sugar measure it like flour, by first fluffing it and them spooning it into the measuring cup - then level with the edge of a knife
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon pure vanilla extract
Instructions
For the Pound Cake
- Preheat the oven to 350°F. Grease a 9" x 5" loaf pan (I recommend a metal pan that's light colored) with nonstick spray; set aside.
- Using a stand mixer fitted with the paddle attachment on medium speed, beat the butter, sugar, and lemon zest together until light and fluffy, about 3 minutes, scraping down the bowl halfway through.
- Add sour cream and mix just to combine.
- Add the eggs one at a time, followed by the egg yolk, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Next add the lemon juice and vanilla extract, and mix just to combine. The mixture will have a curdled appearance.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- With the mixer on low speed, slowly add the dry ingredients to the wet. Mix just until evenly combined. Do not over mix.
- Transfer the batter to the prepared loaf pan and gently smooth the top.
- Bake for about 70 minutes (1 hour 10 minutes). The top center of the pound cake should be domed, cracked, lightly browned, and very lightly firm (not overly jiggly) to the touch. I recommend that you start checking the pound cake for doneness at 55 minutes, as oven temperatures can vary - you don't want to over bake this cake.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack and let cool completely before adding the glaze. If the cake is still warm when you add the glaze, the glaze will get melty and thin out, and run off the cake.
For the Lemon Glaze
- In a small bowl, whisk together all of the ingredients until smooth. It should be thickened, yet slowly pourable. If too thin, add more powdered sugar. If too thick, add just a little more lemon juice. Drizzle over the cooled pound cake.
- Allow the glaze to set completely before slicing, at least 15 minutes.
Nutrition Information:
Serving: 1 Calories: 440kcal Carbohydrates: 87g Protein: 7g Fat: 8g Saturated Fat: 3g Polyunsaturated Fat: 3g Cholesterol: 128mg Sodium: 165mg Fiber: 1g Sugar: 62g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.