🍋 Lemon Pound Cake
🧾 Ingredients:
For the Cake:
-
1 cup (2 sticks) unsalted butter, softened
-
2 cups granulated sugar
-
4 large eggs
-
1 tbsp lemon zest (from 2 lemons)
-
¼ cup fresh lemon juice
-
1 tsp vanilla extract
-
3 cups all-purpose flour
-
½ tsp baking soda
-
½ tsp salt
-
1 cup sour cream (or Greek yogurt for a lighter version)
For the Glaze:
-
1 cup powdered sugar
-
2–3 tbsp fresh lemon juice
-
Optional: ½ tsp lemon zest for added zing
👩🍳 Instructions:
🔹 1. Preheat & Prep:
-
Preheat oven to 325°F (163°C).
-
Grease and flour a 10-inch bundt pan or loaf pans (2 standard 9×5”).
🔹 2. Make the Batter:
-
In a large bowl, cream butter and sugar together until light and fluffy (3–5 minutes).
-
Add eggs one at a time, mixing well after each.
-
Mix in lemon zest, lemon juice, and vanilla.
-
In a separate bowl, whisk together flour, baking soda, and salt.
-
Add the dry ingredients to the wet mixture alternately with sour cream, beginning and ending with the flour. Mix until just combined (don’t overmix).
🔹 3. Bake:
-
Pour batter into prepared pan(s) and smooth the top.
-
Bake for 60–70 minutes (bundt pan) or 50–60 minutes (loaf pans), or until a toothpick comes out clean.
-
Let cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
🔹 4. Glaze the Cake:
-
In a small bowl, whisk together powdered sugar and lemon juice until smooth.
-
Drizzle over the cooled cake and let the glaze set before slicing.
📝 Tips:
-
For extra lemon flavor, brush the warm cake with a lemon simple syrup (equal parts lemon juice and sugar, heated until dissolved).
-
Want a little crunch? Add a lemon sugar crust by sprinkling lemon sugar over the batter before baking.
-
Store covered at room temp for up to 3 days, or refrigerate for up to a week.
Let me know if you’d like a gluten-free, dairy-free, or lemon-blueberry version!
