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Slice of lemon pound cake with lemon glaze and garnishes on a plate
Alyssa

Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother's Day.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp table salt
  • ¼ cup sour cream
  • 1½ tbsp lemon juice
  • 1 cup granulated sugar
  • 1 cup butter (room temperature, 2 sticks)
  • 5 large eggs (room temperature)
  • ¼ cup granulated sugar
  • ¼ cup lemon juice
  • ½ cup confectioners sugar
  • 1 tbsp milk
  • ½ tsp lemon juice

Method
 

  1. Preheat the oven to 325 degrees.
  2. Spray a 9x5 loaf pan with cooking spray - set aside.
  3. In a mixer bowl - beat the butter and sugar together until pale & fluffy.
  4. Scrape down the sides and add the eggs - beat in.
  5. Add in the flour, baking powder, and salt - beat well.
  6. Mix in the sour cream and lemon juice - beat until combined.
  7. Scrape down the bowl and mix on low for another 30 seconds.
  8. Transfer the batter to the prepared dish and bake for 55-70 minutes watching closely in the last 10 minutes.
  9. Cake is done when toothpick test comes out clean.
  10. Cool on a wire rack for about 10 minutes and then turn out of the pan.
  11. While the cake is cooling - combine syrup ingredients in a small saucepan and heat over medium heat until all the sugar has dissolved.
  12. Brush the syrup over the cake while it's cooling.
  13. Cool the cake completely before adding the glaze.
  14. Whisk together the ingredients and pour the mixture over the cake.

Notes

Enjoy your delicious lemon pound cake!