Lemon Pound Cake
A comforting lemon pound cake that combines buttery richness with citrus brightness, perfect for any occasion.
Ingredients
For the cake
- 1¾ cups all-purpose flour provides structure
- ½ tsp baking powder for leavening
- ½ tsp table salt enhances flavor
- ¼ cup sour cream adds moisture
- 1½ tbsp lemon juice for citrus flavor
- 1 cup granulated sugar for sweetness
- 1 cup butter – room temperature (2 sticks) for richness
- 5 large eggs – room temperature binds and adds moisture
For the syrup
- ¼ cup granulated sugar for sweetness
- ¼ cup lemon juice for citrus flavor
For the glaze
- ½ cup confectioners sugar for sweetness and texture
- 1 tbsp milk for consistency
- ½ tsp lemon juice for citrus flavor
Instructions
Preparation
- Grease a loaf pan to prevent sticking and preheat your oven.
- In a large mixing bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream the butter and sugar until pale and fluffy.
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Stir in sour cream and lemon juice until smooth.
- Fold the dry ingredients into the wet ingredients gently.
- Pour the batter into the prepared loaf pan.
- Bake until golden brown and a toothpick inserted comes out clean.
Syrup and Glaze
- Prepare the syrup by combining sugar and lemon juice in a saucepan; heat until the sugar dissolves.
- Poke holes in the warm cake and brush the syrup over it.
- Mix confectioners sugar, milk, and lemon juice for the glaze and drizzle over the cooled cake.
Notes
Ensure ingredients are at room temperature for better incorporation. Avoid overmixing when combining the wet and dry ingredients.