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Glazed lemon pound cake loaf with slices and yellow lemons

Lemon Pound Cake

5 from 1 vote
Aliana Recipes
Dense, buttery, and bright with citrus flavor, this easy loaf is topped with a thick glaze for the perfect balance of sweet and tart. It uses sour cream to ensure a moist, tender crumb that stays fresh for days.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings:10 slices
Course:Dessert
Cuisine:American
Calories:380kcal
Cost:$8
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour, spooned and leveled Provides the cake's structure
  • 1 ½ teaspoons baking powder Helps the cake rise
  • ½ teaspoon salt Balances the sweetness
  • 1 cup unsalted butter, softened Cream for fluffiness
  • 1 cup granulated sugar Sweetens and tenderizes
  • 3 large eggs, room temperature Adds richness and stability
  • ¼ cup sour cream, room temperature Ensures a moist crumb
  • 1 teaspoon lemon zest For aromatic citrus flavor
  • 3 tablespoons fresh lemon juice Adds bright acidity
  • 1 teaspoon vanilla extract Enhances overall flavor
  • 1 cup confectioners' sugar, sifted Base for the icing
  • 1 ½ tablespoons lemon juice For the icing
  • 1 tablespoon heavy cream Makes the icing opaque and thick

Equipment

  • 1 Loaf Pan (8x4 or 9x5) Metal pans conduct heat best
  • 1 Stand mixer or hand mixer For creaming butter
  • 1 Whisk For mixing dry ingredients
  • 2 Mixing bowls Large and medium
  • 1 Wire rack For cooling

Method
 

  1. Lower the oven rack to the lower-third position and preheat to 350°F (177°C) while greasing your loaf pan. This ensures the dense batter cooks evenly without burning the top.
  2. Whisk the flour, baking powder, and salt together in a large bowl. This distributes the leavening agent so the cake rises uniformly.
  3. Beat the softened butter on high speed for 1 minute, then add sugar and beat for 2 minutes until creamy. This process incorporates air for a lighter texture.
  4. Add eggs one at a time, followed by sour cream, lemon juice, zest, and vanilla, beating on medium speed. The mixture might look curdled, but it will smooth out once flour is added.
  5. Slowly add the dry ingredients to the wet mixture with the mixer on low speed just until combined. Stop mixing as soon as the flour disappears to prevent a tough cake.
  6. Spoon the thick batter into the pan and bake for 45–65 minutes, tenting with foil halfway through. The cake is ready when a toothpick inserted in the center comes out mostly clean.
  7. Cool the cake in the pan for 1 hour before removing it to a wire rack. Cooling stabilizes the structure so it doesn't fall apart when moved.
  8. Whisk the icing ingredients together and pour over the cooled cake. Allow the glaze to set slightly before slicing for neat edges.

Nutrition

Serving: 100g (1 slice)Calories: 380kcalCarbohydrates: 52gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 85mgSodium: 180mgPotassium: 70mgFiber: 0.5gSugar: 35gVitamin A: 15IUVitamin C: 4mgCalcium: 40mgIron: 1mg

Notes

Room temperature ingredients are crucial for a smooth batter; if the mixture looks curdled before adding flour, don't worry as it will come together. Tent with foil halfway through baking if the top browns too quickly.