Glazed Lemon Pound Cake Loaf
Take a slice of sunshine with this glorious glazed lemon pound cake loaf! Moist and tender, bursting with zesty lemon flavor and coated in a sweet and tangy glaze. This cake is perfect for brunch, tea time, or any time you need a citrusy pick-me-up.
Community Member
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Ingredients
for 1 serving
Loaf:
- ½ cup butter (115 g), at room temperature
- 1 cup white sugar (200 g)
- 3 large eggs, at room temperature
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 teaspoons vanilla
- 1 ½ cups all purpose flour (185 g)
- ¼ teaspoon table salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup sour cream (80 g), removed from fridge 15 minutes before using
Glaze:
- ½ cup icing (70 g)
- 1 tablespoon lemon juice, plus more, as needed
Preparation
- Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the “handles” to lift the loaf out of the pan).
- In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
- In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
- Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
- Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
- While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
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