Lemon Pound Cake
Tender lemon pound cake topped with fresh lemon icing.
Ingredients
- 1 ¼ cup sugar
- 1 cup butter softened to room temperature
- 3 Tbsp fresh lemon juice
- 3 Tbsp lemon zest usually takes 1-2 lemons
- ½ tsp vanilla
- ⅓ cup sour cream
- 5 eggs
- 1 ½ cups flour
- ¼ cup cornstarch
- ½ tsp baking powder
- ½ tsp salt
Syrup Glaze:
- ¼ cup sugar
- ¼ cup fresh lemon juice
Icing:
- ½ cup powdered sugar
- 1 Tbsp lemon juice
- 1-2 Tbsp cream or milk
- pinch of salt
Instructions
- Preheat oven to 325° Grease a 9x5" loaf pan and line the bottom with parchment paper. Set aside.
- Combine sugar, butter, lemon juice, lemon zest, and vanilla in a Kitchenaid or large mixing bowl. Beat for about 3 minutes, or till very creamy.
- Beat in the sour cream. Beat in the eggs one at a time till mixture is well blended.
- In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Add to the wet ingredients and blend well.
- Pour batter into the prepared loaf pan. Bake at 325° for 60-70 minutes or till a toothpick inserted in the middle comes out clean. Cool for 20 minutes.
- While cake is cooling, combine sugar and lemon juice in a small saucepan. Bring to a boil and simmer for about 5 minutes. Poke holes in the cake with a toothpick, then brush the glaze over the tops and sides of the cake.
- Cool cake completely, then drizzle with lemon icing.
- For icing, whisk together all ingredients till smooth, adding enough milk as necessary to make a thin consistency.
Notes
Recipe inspired by Life Made Simple
Nutrition
Serving: 1gCalories: 438kcalCarbohydrates: 55gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 137mgSodium: 319mgPotassium: 83mgFiber: 1gSugar: 37gVitamin A: 758IUVitamin C: 7mgCalcium: 45mgIron: 1mg
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