Glazed Lemon Pound Cake Loaf
A delightful treat with bright citrus flavor and moist texture, perfect for any gathering.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Forms the base of your cake.
- 1.5 teaspoons baking powder Provides leavening for the cake.
- 0.5 teaspoon baking soda Additional leavening agent.
- 0.5 teaspoon salt Enhances flavors.
Wet Ingredients
- 0.5 cup unsalted butter, softened Creates a light and fluffy mixture.
- 1 cup granulated sugar Sweetens the cake.
- 2 large eggs Adds richness and stability.
- 1 teaspoon vanilla extract Enhances overall flavor.
- 0.5 cup sour cream Contributes moisture.
- 1 each Zest of 1 lemon Provides tangy flavor.
- 0.5 cup fresh lemon juice Brightens the cake.
Glaze
- 1 cup powdered sugar Used for glazing the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it.
- In a mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
Mixing
- In another bowl, cream the softened butter with granulated sugar until it becomes light and fluffy.
- Gradually add in eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add sour cream, lemon zest, and lemon juice to the wet mixture and combine.
- Gently fold the dry ingredients into the wet mixture until just combined.
Baking
- Pour the batter into the greased loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Glazing
- Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
Notes
The quality of lemons affects flavor. Use heavy lemons for juiciness. Let the loaf cool completely before glazing for a shiny layer.