Description
A moist and tangy lemon pound cake made with sour cream, perfected with a simple lemon glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice, fresh squeezed
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice, fresh squeezed (for glaze)
Instructions
- Preheat the oven to 325°F (160°C) and grease a 9×5-inch loaf pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Gradually mix in the eggs, one at a time.
- Stir in the sour cream, lemon zest, and lemon juice until just combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt; gradually fold into the wet ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for about 60-70 minutes, or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix sifted powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.
Notes
Serve with whipped cream or vanilla ice cream for an extra treat, and enjoy with tea or coffee.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg