Easy to make with simple ingredients.
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DISCLAIMER (NOT SPONSORED)
I have not been paid to show products pictured on this page. Delighted to share what I purchased and used to make this Lemon Pound Cake taste delicious!
The lemon glaze has a nice tang and is also easy to make with simple ingredients.
The cake and the glaze are flavored with fresh lemon juice and Lemon Extract.
Fresh lemon juice tastes much better than bottled lemon juice in my opinion.
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Read the entire recipe so you understand it and to make sure you have each ingredient.
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| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Passive Time | 15 minutes |
| Servings |
servings
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- 1 cup unsalted butter softened
- 3 cups sugar
- 6 large eggs room temperature
- 1/2 cup fresh lemon juice about 2 lemons
- 1 teaspoon lemon extract
- 3 tablespoons lemon zest
- 3 cups all-purpose flour sifted, spooned and leveled
- 1/2 teaspoon baking soda make sure it's active
- 1/4 teaspoon salt
- 1-1/4 cups sour cream
- 1/4 cup sour cream
- 2 tablespoons unsalted butter, softened optional
- 2-1/2 cups confectioner's sugar divided
- 1-1/2 teaspoons lemon extract
- 3 tablespoons fresh lemon juice from 1 lemon (seeds removed)
- 3 tablespoons lemon zest for garnish optional
Ingredients
Glazed. Lemon Pound Cake
Lemon Icing
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- In a large bowl, cream together butter and sugar until light and fluffy (5-10 minutes). Add eggs one at a time. Use an electric mixer to beat each egg until well combined.
- Stir in lemon zest, lemon juice, and lemon extract. Combine the flour, baking soda and salt. Add to creamed mixture while adding sour cream one tablespoon at a time. Beat until just combined. Avoid over mixing.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a knife inserted near center comes out clean, 50-55 minutes.
- A toothpick is too short to test a pound cake for doneness. Gently press a long knife near center all the way to the bottom. If it comes out clean, the cake is done. After baking, allow pound cake to cool for 10 minutes before inverting onto a wire wrack or cake plate.
- In a small bowl, stir together sour cream, 2 cups of confectioners sugar until smooth. Stir in lemon juice and lemon extract. Taste a sample. If desired, add remaining 1/2 cup of confectioners sugar and lemon juice. Stir until thoroughly combined. Taste a sample. Add small amounts of desired ingredients until satisfied with taste and consistency.
- Drizzle glaze over the cooled pound cake. Garnish top with 3 tablespoons of grated lemon zest (optional).
- Tightly wrap Glazed Lemon Pound Cake with Saran Wrap or a container with a tight lid. Refrigerate until ready to serve.