Lemon Pound Cake with Glaze

Ingredients

• 3 Eggs
• 200 g Sugar (For the batter)
• 125 ml Neutral-flavored vegetable oil (For the batter)
• 5 ml Neutral-flavored vegetable oil (For greasing the pan)
• 240 g Sour cream
• 230 g Flour
• 2 tsp Baking powder
• 0.5 tsp Salt
• 1 Lemon (Zest the lemon; use 2 tbsp of juice for the batter and an additional 2–3 tbsp of juice for the glaze)
• 5 tbsp Powdered sugar (For the glaze)

Steps

1. 1

   Preheat the oven to 170 °C. Grease a loaf pan with 5 ml of vegetable oil.

2. 2

   Beat the eggs with the sugar, 125 ml of vegetable oil, and sour cream.

3. 3

   Finely grate the lemon zest and stir it into the egg-and-sour-cream mixture along with 2 tbsp of lemon juice.

4. 4

   In a separate bowl, combine the flour, baking powder, and salt.

5. 5

   Add the flour mixture to the bowl with the wet ingredients and mix until just combined.

6. 6

   Transfer the batter to the prepared loaf pan.

7. 7

   Bake the cake at 170 °C for 45–60 minutes. Check for doneness with a wooden skewer.

8. 8

   Allow the finished cake to cool.

9. 9

   Make the glaze: mix the powdered sugar with 2–3 tbsp of lemon juice.

10. 10

    Decorate the cooled cake with the lemon glaze before serving.

Notes

The source does not specify the exact cooling time or the consistency of the glaze; add lemon juice within the specified range as needed.

Nutrition per serving

• dessert
• baking
• pound cake
• lemon
• sour cream
• baked
• tea-time