Description

This bright and buttery lemon pound cake features a tender crumb thanks to the addition of sour cream. It is an easy, one-pan dessert finished with a zesty citrus glaze that is perfect for any occasion.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup confectioners’ sugar
1 tablespoon heavy cream

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (177°C) with the rack in the lower-third position and grease an 8×4-inch loaf pan with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, and salt until well combined and free of lumps.
Beat the softened butter for one minute until creamy, then add the sugar and beat on high for two minutes until light and fluffy.
Reduce mixer speed to low and add eggs one at a time, then stir in the sour cream, lemon juice, lemon zest, and vanilla extract.
Slowly add the dry ingredients to the wet mixture, mixing just until the streaks of flour disappear.
Spread the batter into the prepared pan and bake for 55 to 65 minutes, tenting with foil after 30 minutes if the top browns too quickly.
Cool the cake in the pan for one hour before moving to a wire rack to be topped with a glaze of confectioners’ sugar, lemon juice, and cream.

Notes

For the best results, ensure your butter and eggs are at room temperature to create a smooth, emulsified batter. If you want a more intense citrus flavor, try poking small holes in the top of the warm cake with a toothpick before pouring over the glaze to let it soak into the crumb.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American