Brighten your day with this Lemon Pound Cake! Each slice is loaded with zesty lemon flavor and a touch of sweetness—ideal for any occasion. 🍰
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 2-3 tablespoons fresh lemon juice
1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
2. Prepare the Wet Ingredients: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract.
3. Prepare the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine the Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined, but do not overmix.
5. Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
7. Make the Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the lemon juice to achieve your desired consistency.
8. Glaze the Cake: Once the cake has cooled, drizzle the lemon glaze over the top. Let the glaze set for a few minutes before slicing and serving.
• For extra lemon flavor, you can add a little more lemon zest to the batter.
• If you like a thicker glaze, reduce the lemon juice or add more powdered sugar.
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