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.
Servings 16 slices
Ingredients
- 1-3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp table salt
- 1/4 cup sour cream
- 1-1/2 tbsp lemon juice
- 1 cup granulated sugar
- 1 cup butter - room temperature (2 sticks)
- 5 large eggs - room temperature
Syrup
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
Glaze
- 1/2 cup confectioners sugar
- 1 tbsp milk
- 1/2 tsp lemon juice
Instructions
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.
Syrup
- 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.
For glaze
- Whisk together ingredients & pour over cake