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Lemon Glazed Pound Cake


Lemon Glazed Pound Cake



  • For the Pound Cake:
    • 1 cup unsalted butter, at room temperature
    • 1 1/2 cups granulated sugar
    • 4 large eggs, at room temperature
    • 2 teaspoons vanilla extract
    • 2 teaspoons lemon zest
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup sour cream
  • For the Lemon Glaze:
    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon lemon zest


  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
  2. Prepare the Cake Batter:
    • In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
    • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    • Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.
  3. Bake the Cake:
    • Pour the batter into the prepared loaf pan and smooth the top.
    • Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  4. Prepare the Lemon Glaze:
    • In a small bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth and combined.
  5. Glaze the Cake:
    • Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
  6. Serve:
    • Slice and serve this delicious lemon glazed pound cake with a cup of tea or coffee.

Enjoy your freshly baked Lemon Glazed Pound Cake!

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