Description
A moist and flavorful glazed lemon pound cake loaf.
Ingredients
Scale
- 1/2 cup (113 g) butter, salted or unsalted, at room temperature
- 1 cup (200 g) white sugar
- 3 large eggs, at room temperature
- 2 Tbsp lemon zest, from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups (185 g) all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup (75 ml) sour cream, removed from fridge 15 minutes before using
- 1/2 cup (65 g) icing/confectioners’ sugar for glaze
- 1 Tbsp lemon juice for glaze, plus more as needed
Instructions
- Preheat oven to 325 F. Spray an 8×4-inch loaf pan with baking spray and line with parchment paper.
- Cream the butter and sugar in a large bowl until light and fluffy for about 3 minutes.
- Add eggs one at a time, mixing well after each addition.
- Beat in lemon zest, lemon juice, and vanilla.
- In a separate bowl, whisk together flour, salt, baking soda, and baking powder.
- With the mixer on low, add flour mixture alternately with sour cream.
- Scrape batter into the prepared loaf pan and level it.
- Bake for 55-60 minutes, or until a tester comes out clean.
- Cool in the pan for 15 minutes, then remove from the pan.
- For the glaze, mix icing sugar and lemon juice until pourable.
- Glaze the loaf and allow to cool completely before slicing.
Notes
- Read the “Ingredient and Cook’s Notes” for detailed tips and variations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Glazed Lemon Pound Cake Loaf