The recipe is a typical pound cake recipe with the lemon juice and lemon zest as extra ingredients. The sugar and butter were creamed until fluffy and then the eggs, vanilla extract, lemon zest and juice were added. The dry ingredients were afterwards added alternately with the sour cream. It was baked for 55 minutes and then a lemon glaze was then drizzled over the warm loaf. The result was slices of bread that are soft, moist with just a hint of lemon. Enjoy a slice of this delicious loaf with a cup of your favorite coffee. Incredibly satisfying! 
Cooking Tips for Perfect Pound Cake
To achieve the best texture in your glazed lemon pound cake, make sure all your ingredients are at room temperature before you start mixing. This helps with the creaming process, resulting in a lighter cake. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing it down. Overmixing can lead to a dense cake, so mix just until the dry ingredients are incorporated. Lastly, be sure to check for doneness by inserting a toothpick into the center. If it comes out clean, your cake is ready.
Serving Suggestions and Pairings
This glazed lemon pound cake is a versatile treat that pairs wonderfully with various accompaniments. For a refreshing touch, serve it with fresh berries or a dollop of whipped cream. A scoop of vanilla ice cream on the side adds a delightful contrast to the cake’s tangy flavor. If you enjoy tea, try it with a cup of Earl Grey or a light herbal blend. This cake also makes a great addition to brunch spreads, so consider slicing it up for your next gathering. It’s a beautiful centerpiece that everyone will appreciate.
Frequently Asked Questions
What can I substitute for unsalted butter?
If you don’t have unsalted butter, you can use salted butter but just reduce the added salt in the recipe to a pinch. You could also use vegetable oil or coconut oil as a dairy-free alternative, but the texture might be a bit different.
How should I store leftover lemon pound cake?
To keep your lemon pound cake fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to three days. For longer storage, you can freeze slices in an airtight container for up to three months.
Can I make this pound cake ahead of time?
Making this pound cake ahead of time is a great idea! It actually tastes even better after a day or two as the flavors meld together. Just make sure to store it properly to keep it moist.
What’s the best way to serve glazed lemon pound cake?
This cake pairs perfectly with a cup of coffee or tea. You could also serve it with fresh berries or a dollop of whipped cream for a little extra flair.
What are common mistakes to avoid when making pound cake?
One common mistake is overmixing the batter, which can lead to a dense cake. Make sure to mix just until the dry ingredients are incorporated, and always check for doneness with a toothpick.
Glazed Lemon Pound Cake
Ingredients
Loaf:
- 1/2 cup unsalted butter , at room temperature
- 1 cup white sugar
- 3 large eggs , at room temperature
- 2 tbsp lemon zest
- 1 tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup sour cream , removed from fridge 15 minutes before using
Glaze:
- 1/2 cup icing/confectioners' sugar
- 1 tbsp lemon juice , plus more as needed
Instructions
- Preheat oven to 325 degrees F. Grease and flour an 8x4-inch loaf pan and line with parchment paper that covers the bottom and long sides with an inch extending past the top of the pan.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together the flour, salt, baking soda and baking powder. Add the flour mixture to the butter mixture alternately with the sour cream, beating well after each addition.
- Pour into the prepared pan and bake for 55-60 minutes or until a cake tester inserted in the center comes out clean.
- Allow to cool in the pan for 15 minutes before removing from the pan to a wire rack to cool.
- Meanwhile prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top and sides of loaf. Cool completely.
Notes
Nutrition
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