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 15minutes
Cook Time 1hour10minutes
Total Time 1hour25minutes
Servings 16slices
Ingredients
1-3/4cupsall-purpose flour
1/2tspbaking powder
1/2tsptable salt
1/4cupsour cream
1-1/2tbsplemon juice
1cupgranulated sugar
1cupbutter - room temperature (2 sticks)
5large eggs - room temperature
Syrup
1/4cupgranulated sugar
1/4cuplemon juice
Glaze
1/2cupconfectioners sugar
1tbspmilk
1/2tsplemon 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.