Go Back
Lemon Pound Cake

Bright Lemon Pound Cake with Lemon Glaze Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 tbsp lemon zest
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream, room temperature
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice
  • Additional lemon zest for garnish (optional)

Method
 

  1. Preheat oven to 325°F (160°C) and prepare a 9x5-inch loaf pan with grease and parchment.
  2. Cream butter and sugar until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then add vanilla, 1/4 cup lemon juice, and zest.
  4. Whisk flour, baking powder, and salt separately.
  5. Fold flour mixture into butter mixture in three additions, alternating with sour cream, starting and ending with flour. Mix just until combined.
  6. Bake 55 to 65 minutes until a toothpick has moist crumbs. Cool 10 minutes in pan, then cool completely on a rack.
  7. Whisk powdered sugar with 2 to 3 tbsp lemon juice to make glaze, drizzle over cooled cake, garnish with zest, and serve.

Notes

Cool the cake completely before glazing; a warm cake will cause the glaze to melt and run off. The flavor improves after a day, so feel free to bake it the night before. For clean slices, use a serrated knife.