lemon pound cake

Here’s a delicious lemon pound cake recipe for you:

Lemon Pound Cake Recipe

Ingredients:

• For the Cake:
  • 1 cup unsalted butter, softened
  • 1½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon lemon zest (about 1-2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
• For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easier removal.
2. Prepare the Batter:
   • In a large mixing bowl, cream together the butter and sugar until light and fluffy.
   • Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
   • Mix in the lemon zest, lemon juice, and vanilla extract until well combined.
3. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix the Batter:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the flour mixture. Mix just until combined.
5. Bake the Cake:
   • Pour the batter into the prepared loaf pan and spread it evenly.
   • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil.
6. Cool the Cake:
   • Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Lemon Glaze:
   • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice if needed.
8. Glaze the Cake:
   • Once the cake is completely cooled, drizzle the lemon glaze over the top. Allow the glaze to set before slicing and serving.

Tips:

• For extra lemon flavor, you can add more lemon zest or use lemon extract in place of vanilla extract.
• Ensure the cake is fully cooled before glazing to prevent the glaze from melting and becoming too runny.

Enjoy your homemade lemon pound cake!