This lemon pound cake recipe is a fine-crumb loaf with lemon zest in the batter and a tart glaze. It is not lemon bars or a lemon meringue pie.
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Lemon Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 10 slices 1x
Description
Lemon Pound Cake. From Alissa.
Ingredients
Scale
- 1 cup (226g) butter
- 1 1/2 cups (300g) sugar
- 4 eggs
- 2 tablespoons lemon zest
- 1/4 cup (60ml) lemon juice
- 2 cups (250g) flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) sour cream
Instructions
- Heat the oven to 325°F (165°C). Grease a loaf pan.
- Cream butter and sugar. Beat in eggs, zest, and juice. Alternate flour and sour cream.
- Bake 55 to 65 minutes. Cool 10 minutes, then spoon on a glaze of powdered sugar and lemon juice.
Notes
Room-temperature butter creams. Cold butter stays in lumps.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Zest
Zest before you juice. The oil is the lemon flavor.
Sour cream
Keeps the crumb moist. Yogurt works.
Doneness
A skewer comes out with a few moist crumbs.
Glaze
Thin enough to soak, thick enough to show.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Bundt pan?
Add about 10 minutes and check early.
Glaze now or later?
While the loaf is warm.
Storage
Wrapped, 3 days at room temperature.
Freezer
Freeze the unglazed loaf up to 2 months.