- Prep 25 min
- Total4 hr0 min
Deliciously tender and moist, our scratch-made Lemon Pound Cake is perfect for both brunch and dessert. Topped with a two-ingredient lemon glaze, every sweet, citrus-kissed slice is simply irresistible. Make this delightful loaf cake to add a little sunshine to your next brunch spread!
cups granulated sugar
cup butter, softened
tablespoon fresh lemon juice
cups all-purpose flour
tablespoons lemon zest
teaspoon baking powder
cup sour cream
cup powdered sugar
teaspoons fresh lemon juice
- 1Heat oven to 350°F. Grease with shortening 9×5-inch loaf pan; lightly flour.
- 2In large bowl, beat granulated sugar and softened butter with electric mixer on medium speed until light and fluffy. Add 1 tablespoon lemon juice and the eggs; beat until well mixed. Beat in remaining cake ingredients on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour evenly into pan.
- 3Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Turn upside down onto cooling rack. Cool completely, about 2 hours.
- 4In small bowl, mix powdered sugar and lemon juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over cake.
- Pound cake gets its name from the fact that the original recipe called for 1 pound each of flour, sugar, butter and eggs.
- For a different look, cut your loaf into wedges instead of traditional slices.
- Cake will stay moist stored in an airtight container for up to 3 days.
- To freeze pound cake, wrap cooled cake without icing in heavy-duty foil, then place in resealable food-storage plastic bag. Thaw at room temperature. Drizzle with icing before serving.
- If you have leftover cake, you can seal individual slices inside sandwich-size food-storage plastic bags. Defrost a slice whenever you need a quick treat!
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