Go Back

Lemon Glazed Pound Loaf Cake

This delightful Lemon Glazed Pound Loaf Cake offers a perfect balance of sweetness and tanginess, making it a comforting treat for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup sour cream
  • 1 tablespoon lemon zest Use organic lemons for best flavor.
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract Can substitute with almond extract for variety.
  • 1/4 cup lemon juice Fresh is best for flavor.
For the glaze
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice Use fresh lemon juice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5 inch loaf pan by greasing it and lightly dusting with flour.
  2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
  3. Add the large eggs one at a time, beating well after each addition.
  4. In another bowl, whisk together the all-purpose flour, salt, and lemon zest.
Mixing and Baking
  1. Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream and lemon juice until just combined.
  2. Pour the batter into the prepared pan and smooth the top.
  3. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. While the cake is cooling, mix the powdered sugar and lemon juice until smooth for the glaze.
  2. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.

Notes

Store in an airtight container at room temperature for up to 4 days or in the refrigerator for about 1 week. This cake freezes well for up to 3 months.