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Lemon Pound Cake

Lemon Pound Cake with Lemon Glaze

Rich, moist, delicious lemon pound cake topped with fresh lemon glaze. Perfect for brunch, dessert, or snacking.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 8

Equipment

  • 1 (9-inch x 5-inch) bread loaf pan

Ingredients
  

Pound Cake:

  • 225 grams all-purpose flour (1-3/4 cups), sifted
  • 3 grams baking powder (1/2 teaspoon)
  • 3 grams kosher salt (1/2 teaspoon)
  • 60 grams sour cream (1/4 cup)
  • 30 grams fresh lemon juice (2 tablespoons)
  • 6 grams fresh lemon zest (1 tablespoon)
  • 226 grams granulated sugar (1 cup plus 2 tablespoons)
  • 226 grams unsalted butter (1 cup), softened
  • 250 grams egg (5 large), at room temperature, beaten

Lemon Glaze:

  • 125 grams powdered sugar (1 cup), sifted
  • 22 grams fresh lemon juice (1-1/2 tablespoons)

Instructions
 

  • Preheat oven to 325 degrees F. Butter and flour a 9 x 5-inch loaf pan.

Pound Cake:

  • Add all-purpose flour, baking powder, and kosher salt to medium mixing bowl. Whisk to combine. Set aside.
  • Add sugar, butter, and lemon zest to bowl of stand mixer. Beat on medium with paddle attachment until pale and smooth, about 3 minutes. Scrape down the bowl with a spatula, if necessary.
  • Add eggs 1 at a time to sugar mixture. Beat on low just until combined.
  • Add 1/2 the flour mixture to the sugar mixture. Beat on low just until combined.
  • Add the sour cream and lemon juice. Beat on low just until combined. Scrape down the bowl with a spatula, if necessary.
  • Add the remaining flour mixture to the sugar mixture. Beat on low until well combined, about 30 seconds.
  • Transfer batter into prepared loaf pan. Smooth top with offset spatula.
  • Bake in preheated oven for 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove pan from oven and place on wire rack. Cool 15 minutes and then remove loaf from pan. Cool completely.

Lemon Glaze:

  • Add the powdered sugar and fresh lemon juice to a small bowl. Stir to combine. Pour glaze over the top of the cake. Serve when glaze has set, about 30 minutes. Store at room temperature in airtight container or tightly wrapped for several days.
Keyword cake, lemon pound cake, pound cake