Description

This classic lemon pound cake features a rich, velvety crumb thanks to the addition of sour cream and fresh citrus. It is a simple yet elegant loaf finished with a thick, creamy lemon glaze that is perfect for any occasion.

Ingredients

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

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Instructions

Preheat your oven to 350°F (177°C) and grease an 8×4-inch loaf pan with nonstick spray or butter and flour.
In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
Using a mixer with a paddle attachment, beat the softened butter for one minute, then add the sugar and cream on high speed for 2 minutes until light and fluffy.
On low speed, add eggs one at a time, followed by the sour cream, lemon juice, lemon zest, and vanilla extract until combined.
Gently fold in the dry ingredients on the lowest speed just until no streaks of flour remain, being careful not to over-mix.
Spoon the batter into the prepared pan and bake for 55-65 minutes, tenting with foil halfway through if needed; the cake is done when a toothpick comes out with only a few moist crumbs.
Cool in the pan for one hour, then remove and whisk together the confectioners’ sugar, lemon juice, and cream to glaze the cake while still slightly warm.

Notes

To ensure a perfectly tender crumb, make sure your eggs and sour cream are at room temperature before mixing to prevent the butter from seizing. For the best flavor, always zest your lemons before juicing them to capture the aromatic essential oils.

Prep Time: 20 mins
Cook Time: 1 hour 5 mins
Category: Dessert
Method: Baking
Cuisine: American