Lemon Pound Cake
A classic moist and tender lemon pound cake with a bright, zesty lemon flavor. Perfect for any occasion!
Ingredients
Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1 cup sour cream at room temperature
- 0.5 cup fresh lemon juice
- 2 tablespoons lemon zest from about 2 lemons
- 1 teaspoon vanilla extract
Lemon Glaze
- 1.5 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon milk
Instructions
Preparation Steps
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over the cooled cake.
Notes
Store the pound cake in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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