Are you looking for a delicious and simple dessert that will impress your family and friends? Look no further than this easy lemon pound cake with glaze recipe! Bursting with bright lemon flavour and topped with a sweet glaze, this cake is the perfect balance of tangy and sweet.
Ingredients:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Zest of 2 lemons
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice
Zest of 1 lemon
Instructions:
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the sour cream, lemon zest, lemon juice, and vanilla extract.
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients.
Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the centre comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.
Related
Easy Lemon Pound Cake With Glaze
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 3 tbsp fresh lemon juice
- Zest of 1 lemon
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the sour cream, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 55-65 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.