Lemon Pound Cake Recipe Ingredients: For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Lemon Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon
Instructions: For the Cake:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9x5-inch loaf pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined.
Stir in the lemon zest, lemon juice, and vanilla extract until the batter is smooth and well combined.
Pour the batter into the prepared bundt pan or loaf pans, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes (bundt pan) or 40-50 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
For the Lemon Glaze:
In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth and creamy. If the glaze is too thick, add more lemon juice, one teaspoon at a time, until you reach the desired consistency.
Drizzle the glaze over the cooled pound cake. Sprinkle lemon zest on top for an extra burst of flavor and a decorative touch.
Allow the glaze to set before slicing and serving the lemon pound cake.
Make sure your butter and eggs are at room temperature for smoother mixing and better incorporation.
You can adjust the amount of lemon juice and zest in the glaze to suit your taste preference.
For a more intense lemon flavor, you can also add a few drops of lemon extract to the batter.
Enjoy your delicious homemade Lemon Pound Cake!