Lemon Pound Cake

This lemon pound cake is tender, buttery, and full of zesty lemon flavor, making it an easy yet impressive dessert that’s perfect for any occasion.

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Equipment

9x5-Inch Loaf Pan: For a classic pound cake shape.
Hand Mixer or Stand Mixer: Ensures a smooth, fluffy batter.
Zester or Microplane: To zest the lemon.
Mixing Bowls: For wet and dry ingredients.
Spatula: For folding and scraping the bowl.

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter softened
1 cup granulated sugar
3 large eggs room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup sour cream room temperature
2 tablespoons fresh lemon juice
Glaze: 1 cup powdered sugar and 2-3 tablespoons fresh lemon juice

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Whisk flour, baking powder, and salt in a bowl.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, then lemon zest and vanilla.
Alternate adding dry ingredients and sour cream, starting and ending with dry ingredients.
Fold in lemon juice and pour batter into the pan.
Bake for 50-60 minutes. Let cool for 10 minutes in the pan, then cool completely.
For glaze, mix powdered sugar and lemon juice, then drizzle over cooled cake.

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. The flavors intensify over time, making it just as delicious on the second day!