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.

Course Dessert

Cuisine American

Keyword breakfast, dessert, lemon, pound cake

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings slices

Calories 260kcal

Ingredients

1¾ cups all-purpose flour
½ tsp baking powder
½ tsp table salt
¼ cup sour cream
1½ tbsp lemon juice
1 cup granulated sugar
1 cup butter - room temperature (2 sticks)
5 large eggs - room temperature

Syrup

¼ cup granulated sugar
¼ cup lemon juice

Glaze

½ cup confectioners sugar
1 tbsp milk
½ tsp lemon juice

Instructions

For the cake

Preheat the oven to 325 degrees.
Spray a 9x5 loaf pan with cooking spray - set aside.
In a mixer bowl - beat the butter and sugar together until pale & fluffy.
Scrape down the sides and add the eggs - beat in.
Add in the flour, baking powder, and salt -beat well.
Mix in the sour cream and lemon juice - beat until combined.
Scrape down the bowl and mix on low for another 30 seconds.
Transfer the batter to the prepared dish and bake for 55- 70 minutes watching closely in the last 10 minutes.
Cake is done when toothpick test comes out clean.
Cool on a wire rack for about 10 minutes and then turn out of the pan.

Syrup

While the cake is cooling - combine syrup ingredients in a small saucepan and heat over medium heat until all the sugar has dissolved.
Brush the syrup over the cake while it's cooling.
Cool the cake completely before adding the glaze.

For glaze

Whisk together the ingredients and pour the mixture over the cake.

Notes

NOTE- for a stronger lemon flavor in the cake you can swap out the lemon juice with lemon extract and increase it to 1 tbsp.

Nutrition