Lemon Pound Cake
User Reviews
5.0
363 reviews
Excellent
Lemon Pound Cake
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This moist & tangy Lemon Cake with a homemade glaze pairs perfectly with coffee or tea for an afternoon pick-me-up!
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Ingredients
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ½ cup butter softened
- 3 eggs room temperature
- ½ cup sour cream
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
Glaze
- 1 cup powdered sugar
- 1 teaspoon melted butter
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 325°F and grease/flour an 8"x4" loaf pan.
- Using a fine grater or a zester, zest the lemon. Juice the lemons in a small bowl.
- In a medium bowl, whisk together flour, baking powder, baking soda, and lemon zest.
- Place butter and sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes. Scrape the sides as needed.
- Mix in lemon juice, then add eggs one at a time, beating well after each addition.
- Turn the mixer to low and gradually alternate adding the flour mixture and sour cream to the batter, mixing just until combined.
- Spread the batter evenly in the prepared pan and bake for 55-65 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, in a small bowl, combine powdered sugar, melted butter, and 1 ½ tablespoons lemon juice or as needed to reach the desired consistency.
- Drizzle the glaze over the cooled cake and let it set for 10 minutes. Slice and serve.
Notes
- You will need about 2 lemons for this recipe. Scrub the lemon before zesting to remove any wax that might have been sprayed on it.
- When zesting lemon, you want just the yellow part of the skin. The white part underneath (the pith) is bitter. Use a microplane grater or zester to remove the zest.
- Ensure all ingredients are at room temperature.
- Be sure to measure the flour by scooping it into the measuring cup, not scooping it with the measuring cup.
- Mixing the butter and sugar for a long time is essential, this adds air into the butter giving the perfect texture. Use a paddle attachment on a stand mixer if you have one.
- Do not overbeat the eggs or the batter with the flour. Mix just until combined.
Nutrition Information
Show Details
Calories
269
(13%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
106mg
(4%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
368IU
(7%)
Vitamin C
6mg
(7%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269 | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 106mg | 4% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 368IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
363 reviews
Excellent
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