Glazed Lemon Pound Cake

Byzitouni

🛒 What You’ll Need

  • 1 ½ cups All-purpose flour 🌾
  • 1 cup Granulated sugar 🍬
  • ½ cup (1 stick) Unsalted butter, softened 🧈
  • ½ cup Sour cream (the secret to that moist texture!) 🥛
  • 3 Large eggs 🥚
  • 2 tbsp Fresh lemon zest 🍋✨
  • 2 tbsp Fresh lemon juice 🍋🥤
  • 1 tsp Vanilla extract ✨
  • ½ tsp Baking powder & ¼ tsp Salt 🧂

For the Tangy Glaze:

  • 1 cup Powdered sugar ☁️
  • 2-3 tbsp Fresh lemon juice 🍋

👩‍🍳 Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for an easy lift! 📝🔥
  2. Cream the Butter: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. 🧈🌀
  3. Add Eggs & Flavor: Add the eggs one at a time, beating well after each. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract. 🥚🍋✨
  4. Dry Ingredients: Gently whisk in the flour, baking powder, and salt until just combined. Don’t overmix, or the cake will be tough! 🌾🌪️
  5. Bake: Pour the batter into your prepared pan. Bake for 50–60 minutes, or until a toothpick comes out clean. ⏲️🎯
  6. Cooling: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack. 🏗️💨
  7. The Glaze: Whisk together the powdered sugar and lemon juice until smooth. Drizzle it generously over the cake while it’s still slightly warm so it soaks in! 🍋🍯✨
  8. Serve: Slice it up and enjoy that bright, sunshiny flavor! 🍽️🤤

🔥 Pro Tips:

  • Zest First: Always zest your lemons before you juice them—it’s much easier! 🍋🎯
  • The “Soak” Secret: For an extra punch, poke small holes in the top of the warm cake with a skewer before pouring the glaze over it. 🍡📈

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