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Lemon Pound Cake

This Lemon Pound Cake with Sweet Glaze features a soft, buttery crumb with fresh lemon flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 2 hours
Servings: 24 slices
Course: Brunch, Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter, room temperature
  • 1.75 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 cup fresh lemon juice
  • 1.5 Tbsp lemon zest
  • 2/3 cup whole milk
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp kosher salt
For the sweet lemon glaze
  • 1 cup powdered sugar, whisked to remove lumps
  • 2 tsp fresh lemon juice
  • 1 tsp whole milk
  • 1 tsp lemon zest (optional)

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Lightly grease two 9x5-inch loaf pans and line each with parchment paper.
  2. Beat the room-temperature butter on medium speed until light and fluffy. Add the granulated sugar and continue beating until well combined.
  3. Beat in the eggs, then mix in sour cream, vanilla, lemon juice, lemon zest, and whole milk until combined.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry mixture to the wet batter, stirring gently until just combined.
  5. Divide the batter evenly between the prepared loaf pans and smooth the tops.
Baking
  1. Bake for 40 to 50 minutes, checking at 40 minutes. The cakes are done when a toothpick inserted in the center comes out with a few moist crumbs.
Cooling and Glazing
  1. Let the loaves cool in their pans, then whisk together powdered sugar, lemon juice, and milk in a bowl until smooth. If desired, add optional lemon zest.
  2. Once cooled, lift the loaves from the pans, place them on a serving plate, and drizzle the glaze over the tops.
  3. Slice each loaf into 12 slices for a total of 24 servings.

Notes

Lemon tips: Choose heavy lemons with smooth skin. Rinse and dry before zesting. To juicing, roll lemons on the counter before cutting. Storage: Keep glazed cake at room temperature for up to 3 days. Refrigerate if warm. Freeze loaves without glaze for best results.