Description
A tender, moist lemon pound cake loaf with a tangy glaze that requires only one bowl and simple pantry ingredients, perfect for busy weeknights.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- Zest of 2 large fresh lemons
- Juice of 2 large fresh lemons
- 1 teaspoon vanilla extract
- ½ cup (120g) sour cream
- 1 cup (120g) powdered sugar, sifted (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes with a mixer).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Reduce mixer speed to low. Add the flour mixture in three additions, alternating with the sour cream, starting and ending with the flour. Mix until just combined.
- Gently fold in the lemon zest and lemon juice.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, whisk together powdered sugar, 2 tablespoons of lemon juice, and a pinch of salt to make the glaze. Adjust consistency with more juice or sugar as needed.
- Pour the glaze over the completely cooled cake and sprinkle with extra lemon zest.
Notes
Ensure all ingredients, especially butter and eggs, are at room temperature for best emulsification. Do not overmix the batter once flour is added to prevent a tough texture. Use fresh lemon juice only, as bottled juice lacks the necessary brightness. The cake keeps well at room temperature for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: lemon pound cake, glazed lemon loaf, easy weeknight dessert, one bowl cake, quick baking, citrus dessert, family friendly dessert