Description
This Easy Lemon Pound Cake Loaf is a bright, citrus-infused dessert perfect for any occasion. With a moist and tender crumb enhanced by fresh lemon zest and juice, it combines the richness of butter and eggs with a tangy lemon glaze for the perfect balance of sweet and tart. Ideal for serving as a delightful snack or a lovely finish to a meal.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 1 tsp baking powder
- ½ tsp fine sea salt
Sugar and Flavor
- 1 ¼ cup granulated sugar
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice (divided)
Wet Ingredients
- 4 large eggs
- ¼ cup sour cream or plain yogurt
- 2 sticks (1 cup) unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk or cream
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: Sift together the all-purpose flour, cake flour, baking powder, and fine sea salt in a medium bowl to combine and aerate.
- Combine Sugar & Zest: Using a food processor, pulse the granulated sugar with fresh lemon zest until the oils are released and the mixture becomes fragrant.
- Add Wet Ingredients: To the sugar and zest mixture, add the fresh lemon juice, eggs, and sour cream or yogurt. Blend until smooth, then slowly drizzle in the melted butter while continuing to blend until fully incorporated.
- Combine Wet & Dry: Make a well in the dry ingredients and pour in the wet mixture. Gently fold the batter together until just combined, being careful not to overmix. The batter will be slightly thin.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 to 20 minutes, then transfer it to a wire rack to cool completely.
- Make Glaze: Whisk together powdered sugar, remaining lemon juice, and milk or cream until smooth. Pour this glaze over the cooled cake and let it set for 10 to 15 minutes before slicing and serving.
Notes
- Using both all-purpose and cake flour helps achieve a tender yet sturdy crumb.
- Pulse lemon zest with sugar to enhance the lemon flavor by releasing natural oils.
- You can substitute sour cream with plain yogurt for a slightly tangier taste.
- Ensure the butter is melted but not hot when adding to avoid curdling the batter.
- Check the cake starting at 50 minutes to prevent overbaking.
- The glaze adds a sweet and tangy finishing touch and can be adjusted by adding more milk for desired consistency.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
