Description
This bright and citrusy lemon pound cake features a dense, buttery crumb lightened by the tang of sour cream. Topped with a luscious lemon glaze, it is a masterclass in achieving a signature moist texture that defines a classic Southern-style dessert.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- Sour cream
- Fresh lemon (zest and juice)
- Pure vanilla extract
- Confectioners’ sugar
- Heavy cream
Instructions
- Preheat your oven to 350°F (177°C) and prepare an 8×4-inch loaf pan with nonstick spray or butter and flour.
- In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
- Using a stand mixer with a paddle attachment, beat the softened butter on high for one minute before adding granulated sugar and beating for two additional minutes until pale and fluffy.
- Add eggs one at a time on low speed, then incorporate the sour cream, lemon juice, lemon zest, and vanilla.
- Slowly add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
- Spoon the batter into the prepared pan and bake for 55-65 minutes, tenting with foil halfway through to prevent over-browning.
- Cool the cake in the pan for one hour, then whisk together confectioners’ sugar, lemon juice, and heavy cream to create the glaze and pour over the cake.
Notes
To ensure a perfectly level cake without a large crack, try tapping the pan on the counter a few times before baking to release air bubbles. For the best flavor, always use fresh-squeezed lemon juice rather than bottled concentrates to ensure the most vibrant citrus profile.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern American