Glazed Lemon Pound Cake Loaf
Ingredients:
For the Cake:
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs
2 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sour cream
For the Lemon Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
Optional: thin strips of lemon zest for garnish
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a mixing bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with sour cream, beating just until combined.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Glaze:
Whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and garnish with lemon zest strips if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 20 minutes
Kcal: 420 kcal per serving | Servings: 10 servings
