Lemon Pound Cake
Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother's Day.
breakfast, dessert, lemon, pound cake
- room temperature (2 sticks)
- room temperature
For the cake
Preheat oven to 325 degrees.
Spray a 9x5 loaf pan with cooking spray - set aside.
In mixer bowl - beat butter & sugar until pale & fluffy.
Scrape down the sides & add eggs - beat in.
Add in flour, baking powder & salt -beat well.
Add in sour cream & lemon juice - beat until combined.
Scrape down the bowl & mix on low another 30 seconds.
Transfer to the prepared dish & bake 55- 70 minutes watching closely in the last 10 minutes.
Cake is done when toothpick test comes out clean.
Cool on wire rack about 10 minutes & then turn out of the pan.
While the cake is cooling - combine syrup ingredients in a small saucepan & heat over medium heat until all the sugar has dissolved.
Brush over cake while it's cooling.
Cool cake completely before adding glaze.
Whisk together ingredients & pour over cake