Description
This moist and buttery lemon pound cake bursts with fresh citrus flavor and is topped with a sweet, tangy lemon glaze. It’s a perfect dessert for springtime gatherings or any occasion that calls for a refreshing treat.
Ingredients
– 3 cups all-purpose flour
– ½ teaspoon baking soda
– ½ teaspoon salt
– 2 tablespoons lemon zest
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2½ cups granulated sugar
– 6 large eggs, at room temperature
– 1 cup sour cream, at room temperature
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon pure lemon extract
For the glaze:
– 1½ cups powdered sugar
– 2–3 tablespoons freshly squeezed lemon juice
Instructions
1. Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the sour cream, lemon juice, and lemon extract until combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Notes
– Ensure all ingredients are at room temperature for optimal mixing.
– For extra lemon flavor, add more lemon zest to the batter.
– The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1slice
- Calories: 450kcal
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg