Description
This recipe guides you through baking a glazed lemon pound cake loaf.
Ingredients
Scale
- 1/2 cup (113 g) butter, salted or unsalted, at room temperature
- 1 cup (200 g) white sugar
- 3 large eggs, at room temperature
- 2 Tbsp lemon zest, from about 1 large lemon
- 1 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups (185 g) all-purpose flour
- 1/4 tsp table salt
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/3 cup (75 ml) sour cream, removed from fridge 15 minutes before using
- 1/2 cup (65 g) icing/confectioners’ sugar
- 1 Tbsp lemon juice, plus more, as needed
Instructions
- Preheat oven to 325 F. Spray an 8×4-inch loaf pan with baking spray and line with parchment paper.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then lemon zest, lemon juice, and vanilla.
- Whisk together flour, salt, baking soda, and baking powder. Add to butter mixture alternately with sour cream.
- Scrape into loaf pan and level batter. Bake for 55-60 minutes, or until a tester comes out clean.
- Cool in pan for 15 minutes, then remove from pan and cool on a rack.
- Prepare glaze and spoon over warm loaf. Cool completely, then slice and enjoy.
Notes
- Use room temperature ingredients for best results.
- Do not overbake the cake.
- Let the cake cool completely before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg