Description
You will love this incredibly moist lemon pound cake recipe, featuring bright lemon zest and a simple, tangy lemon glaze. This is the best lemon pound cake recipe for a tender, buttery crumb.
Ingredients
Scale
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon fresh lemon zest (from about 3 lemons)
- 1/4 cup fresh lemon juice
- 1 cup sour cream, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- For the Glaze: 1 1/2 cups powdered sugar
- For the Glaze: 3-4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate small bowl, mix the 1/4 cup of lemon juice, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix only until just combined; do not overmix.
- Gently fold in the lemon juice and zest mixture until smooth.
- Pour the batter into your prepared pan. Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- While the cake cools slightly, prepare the glaze: Whisk together the powdered sugar and 3 tablespoons of lemon juice until smooth. Add more juice, one teaspoon at a time, until you reach a thick but pourable consistency.
- Invert the cake onto the wire rack. Drizzle the tangy lemon icing evenly over the warm cake, allowing it to drip down the sides.
- Let the glaze set before slicing and serving your homemade lemon loaf cake.
Notes
- For an extra zesty flavor, you can poke holes in the warm cake before glazing and pour a small amount of reserved lemon juice over it first.
- Using room temperature ingredients like butter, eggs, and sour cream helps create a smoother batter and a more uniform, moist crumb.
- If you prefer a thicker glaze, use less lemon juice in the icing mixture.
- Prep Time: 20 min
- Cook Time: 80 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 1
- Protein: 5
- Cholesterol: 95