Glazed Lemon Pound Cake Loaf
A moist and rich pound cake infused with refreshing lemon flavor, perfect for any time of the day.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 2 tablespoons lemon zest
- 0.25 cup fresh lemon juice
For the Glaze
- 1 cup powdered sugar for glaze
- 2-3 tablespoons fresh lemon juice for glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one by one, mixing well after each addition, then stir in the vanilla extract.
- Incorporate the sour cream, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Glazing
- While the loaf is cooling, whisk together the powdered sugar and fresh lemon juice until smooth.
- Drizzle the glaze over the loaf once it has cooled, allowing it to soak in.
Notes
For best results, use room temperature ingredients. Sour cream can be substituted with Greek yogurt. You can add fresh blueberries or poppy seeds for variation. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.