Easy Lemon Pound Cake Loaf

Ingredients

• 1.5 cup All-purpose flour (leveled)
• 1 tsp Baking powder
• 0.5 tsp Salt
• 1 cup Granulated sugar
• 1 tbsp Lemon zest (freshly grated from 1-2 lemons)
• 0.5 cup Unsalted butter (1 stick, softened to room temperature)
• 2 Eggs (large, room temperature)
• 0.5 tsp Vanilla extract
• 2 tbsp Lemon juice (freshly squeezed for the batter)
• 0.5 cup Sour cream (full-fat preferred; can substitute with Greek yogurt)
• 1 cup Powdered sugar (for the glaze)
• 2 tbsp Lemon juice (for the glaze)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper leaving an overhang on the sides for easy removal.

2. 2

   In a medium-sized mixing bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.

3. 3

   In a separate large mixing bowl, combine the granulated sugar and lemon zest. Use your clean fingertips to rub the zest into the sugar for about 30 seconds until the sugar is fragrant and looks slightly damp; this releases the lemon oils for maximum flavor.

4. 4

   Add the softened butter to the lemon sugar. Using a hand mixer or stand mixer, cream the butter and sugar together on medium-high speed until the mixture is light, pale, and fluffy, which should take about 3 to 5 minutes.

5. 5

   Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl with a spatula as needed.

6. 6

   Mix in the vanilla extract and 2 tablespoons of lemon juice until combined.

7. 7

   Turn the mixer to low speed. Add the dry flour mixture in three parts, alternating with the sour cream in two parts (dry-wet-dry-wet-dry). Mix only until the flour streaks just disappear; do not overmix or the cake will be tough.

8. 8

   Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9. 9

   Allow the cake to cool in the pan for about 10-15 minutes. Carefully remove it from the pan and place it on a wire rack to cool completely.

10. 10

    While the cake cools, prepare the glaze by whisking together 1 cup of powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth and pourable.

11. 11

    Once the cake is fully cooled, pour the lemon glaze over the top, letting it drip down the sides. Allow the glaze to set for at least 15 minutes before slicing.

Notes

For the best results, ensure your butter, eggs, and sour cream are at room temperature before starting. This helps the batter emulsify correctly for a better rise. If the glaze is too thick, add lemon juice 1/2 teaspoon at a time; if too thin, add more powdered sugar.

Nutrition per serving

• dessert
• lemon
• pound cake
• loaf cake
• baking
• easy recipe
• citrus
• snack