Description

This lemon pound cake is a delightful balance of sweetness and zest, making it a must-try. With its easy preparation and rich flavor, it’s perfect for gatherings or a cozy dessert at home.

Ingredients

Scale

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup unsalted butter softened
1 cup granulated sugar
3 large eggs, room temperature
3 tablespoons lemon zest
3 tablespoons lemon juice
¼ cup sour cream
1 cup powdered sugar
2 tablespoons lemon juice

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Instructions

Preheat the oven to 350 degrees. Grease an 8×4 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Using a hand mixer or stand mixer, beat the butter and sugar together until creamy.
Reduce the mixer speed to stir. Add the eggs one at a time, mixing just until barely incorporated. Scrape down the sides of the bowl several times. Add the lemon juice and lemon zest, mixing just until slightly incorporated.
Keeping the mixer on low speed, alternate between adding the dry ingredients and sour cream. Pour the cake batter into the prepared pan.
Bake in a preheated oven for about 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and cool for 10-15 minutes before inverting. Carefully invert the cake onto a cooling rack and let it cool for about 1 hour.
Whisk together the powdered sugar and lemon juice until smooth. Drizzle or brush over the cooled cake.

Notes

Ensure the butter is softened for better mixing.
For added flavor, consider infusing the cake with additional lemon zest or a splash of vanilla.
Store the cake in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 26g
Sodium: 200mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 0g
Protein: 4g
Cholesterol: 70mg