Lemon Pound Cake
Servings Prep Time
1loaf 10minutes
Cook Time
60minutes
Servings Prep Time
1loaf 10minutes
Cook Time
60minutes
Ingredients
For the glaze,
Instructions
  1. Preheat your oven to 325 degrees F/180 degrees C
  2. Butter a 9 by 5 inch loaf pan and set aside.
  3. Prepare your dry ingredients, that is, whisk the flour, baking powder and salt together in a bowl and set aside.
  4. Cream together the butter and sugar in a large bowl using an electric mixer, stand or hand-held, whichever one you have.
  5. Mix on medium until light and fluffy, for up to 5 minutes. Add eggs, one at a time, beating only until combined. Do not over beat the eggs. Mix in the vanilla extract, the lemon juice and the lemon zest.
  6. Reduce speed to low and mix in the flour until just combined. You might want to first mix in the flour using a spoon before you use the mixer just to avoid getting flour all over everything (including you!)
  7. If you are also using sour cream you may mix it in at this point, until just combined.
  8. Spoon batter into your prepared pan and smooth the top with a spatula.
  9. Bake for 60 minutes until cake is golden and a cake inserter/toothpick inserted into center comes out clean.
  10. Let your cake cool on a wire rack in the pan for about 15 minutes. Thereafter, remove it from the pan and let it cool completely
For the glaze
  1. Whisk together the lemon juice and the confectioners sugar.
  2. Add the milk a little bit at a time until you get a thick but pourable mixture. You might actually end up using less milk. Wait for the cake to cool before you pour the glaze over the it.
Recipe Notes

NB: It’s normal for your pound cake to crack at the top. A pound cake is denser than most cakes. It bakes on the outside first and when it starts baking on the inside, it needs to expand.