Description
This classic Lemon Pound Cake is a moist and tender dessert bursting with fresh lemon flavor. Made with a simple batter incorporating lemon zest, juice, and sour cream, it’s baked to golden perfection and topped with a tangy lemon glaze. Perfect for afternoon tea or a light dessert.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 3 tablespoons lemon zest
- 3 tablespoons lemon juice
- ¼ cup sour cream
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or use a bundt pan if preferred to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside to incorporate smoothly later.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, approximately 3 to 4 minutes. This step aerates the batter for a tender crumb.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps maintain the smooth texture of the batter.
- Add lemon and sour cream: Stir in the lemon zest, lemon juice, and sour cream until evenly combined, enhancing the cake’s moisture and lemony aroma.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid over-developing gluten, which can toughen the cake.
- Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake the cake: Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely. This step prevents sogginess.
- Prepare the lemon glaze: While the cake cools, whisk together powdered sugar and fresh lemon juice in a small bowl until smooth and thick for the finishing glaze.
- Glaze and serve: Once the cake is fully cooled, drizzle the lemon glaze over the top. Slice and serve for a bright, refreshing treat.
Notes
- You can substitute the loaf pan with a bundt pan for a different presentation.
- Ensure eggs are at room temperature to help them blend better into the batter.
- For a stronger lemon flavor, increase the lemon zest slightly but avoid too much liquid to maintain cake texture.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
