Easy Lemon Pound Cake with Lemon Glaze
I just love lemon! I love the smell, the flavor, and the brightness it brings to recipes. I especially love lemon cake. At my wedding, one of the cakes we had was a lemon torte with lemon filling from Jaciva's Bakery in Portland, Oregon. They make some of the most amazing desserts ever! I also really like the Lemon Pound Cake from Starbuck's. What I do not like is the price, so I decided to come up with one that tastes just as good for a fraction of the price at home. This Lemon Pound Cake is moist and delicious and will definitely satisfy your lemon cravings.
For this recipe, you will need the following ingredients:
Ingredients:
1 1/2 cups cake flour (you can use all purpose flour if you cannot find cake flour)
1 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
4 large eggs, room temperature
1 1/2 tsp vanilla extract
1 1/2 cups unsalted butter,room temperature
1/4 cup sour cream
2 tablespoons fresh grated lemon zest
2 tsp fresh lemon juice
2 tablespoons fresh grated lemon zest
2 tsp fresh lemon juice
Directions:
Pound Cake:
1. Preheat oven to 350 degrees. Grease and flour an 8 1/2 by 4 1/2 inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl.
2. Mix the sugar, eggs, lemon zest, lemon juice, vanilla and sour cream together using a blender until combined. Next, pour the melted butter until combined. Pour the mixture into a large bowl.
3. Sift one-third of the flour mixture over the egg mixture and whisk gently to combine until just mixed. Repeat twice more with the remaining flour mixture, then continue to whisk the batter gently until most lumps are gone (do not overmix).
4. Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Halfway through the baking rotate the pan and cover with a foil tent. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then remove from pan and place on a wire rack to cool. Glaze cake after it is fully cooled.
Lemon Glaze:
Ingredients:
1/4 cup fresh squeezed lemon juice
1 1/2 cups powdered sugar
Pound Cake:
1. Preheat oven to 350 degrees. Grease and flour an 8 1/2 by 4 1/2 inch loaf pan. Whisk the flour, baking powder and salt together in a medium bowl.
2. Mix the sugar, eggs, lemon zest, lemon juice, vanilla and sour cream together using a blender until combined. Next, pour the melted butter until combined. Pour the mixture into a large bowl.
3. Sift one-third of the flour mixture over the egg mixture and whisk gently to combine until just mixed. Repeat twice more with the remaining flour mixture, then continue to whisk the batter gently until most lumps are gone (do not overmix).
4. Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Halfway through the baking rotate the pan and cover with a foil tent. Let the cake cool in the pan for 10 minutes. Run a small knife around the edge of the cake to loosen, then remove from pan and place on a wire rack to cool. Glaze cake after it is fully cooled.
Lemon Glaze:
Ingredients:
1/4 cup fresh squeezed lemon juice
1 1/2 cups powdered sugar
1 tbsp milk
Directions:
1. Whisk ingredients together and drizzle over cooled cake.
Directions:
1. Whisk ingredients together and drizzle over cooled cake.