Description
Bake this incredibly moist lemon pound cake from scratch. It features a rich, buttery crumb packed with fresh lemon zest and juice, finished with a bright, tangy lemon icing.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 large lemons)
- 1/4 cup fresh lemon juice
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the Glaze: 2 cups powdered sugar
- For the Glaze: 4 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Mix in the lemon zest, lemon juice, sour cream, and vanilla extract until just combined. Do not overmix.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Scrape down the sides of the bowl as needed.
- Pour the batter evenly into the prepared pan.
- Bake for 70 to 85 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto the wire rack and allow it to cool completely before glazing.
- To make the glaze, whisk together the powdered sugar and 4 tablespoons of lemon juice until smooth. Add more lemon juice, one teaspoon at a time, if you prefer a thinner glaze.
- Drizzle the tangy lemon icing generously over the cooled cake. Allow the glaze to set before slicing and serving your homemade lemon loaf cake.
Notes
- For the best flavor and moisture, use fresh lemon zest and juice, not bottled.
- Ensure your butter, eggs, and sour cream are at true room temperature for proper emulsification.
- If you want a classic southern pound cake texture, use a standard loaf pan, but reduce the baking time slightly.
- This recipe makes a zesty lemon cake that is perfect for brunch or dessert.
- Prep Time: 20 min
- Cook Time: 80 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 58
- Fiber: 1
- Protein: 5
- Cholesterol: 90