Glazed Lemon Pound Cake

Glazed Lemon Pound Cake is a bright and tangy dessert that combines the rich, buttery texture of a traditional pound cake with the fresh, zesty flavor of lemons. This moist, dense cake is infused with lemon juice and zest, creating a perfectly balanced treat that’s both sweet and slightly tart. Topped with a simple lemon glaze, each slice bursts with citrusy goodness. Perfect for brunch, afternoon tea, or dessert, this lemon pound cake is a refreshing twist on a classic favorite, making it ideal for any occasion where you want something both comforting and vibrant.

Ingredients:

For the Pound Cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1/4 cup fresh lemon juice
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1 lemon (optional for extra flavor)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the Wet Ingredients: Add the eggs, one at a time, beating well after each addition. Mix in the lemon juice, lemon zest, vanilla extract, and sour cream until smooth.
5. Combine the Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
6. Bake the Pound Cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. If you prefer a thicker glaze, use less lemon juice. Stir in the lemon zest for extra flavor.
8. Glaze the Cake: Once the cake is fully cooled, drizzle the lemon glaze over the top, allowing it to run down the sides. Let the glaze set before slicing.

This Glazed Lemon Pound Cake is a perfect combination of sweet and tangy, with a rich texture that makes it an irresistible treat for lemon lovers and dessert enthusiasts alike!