Dessertscookingclassy
Lemon Pound Cake
This lemon pound cake is perfectly moist, buttery, and full of fresh lemon flavor. Finished with a light syrup and vanilla glaze, it has a soft, tender crumb and bakery-style taste.
👥 10 Servings⏱️ Prep & Cook: 2h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- microwave
- knife
📝 Preparation Steps
1
For the lemon loaf: Preheat oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray and dust with flour, shake out excess flour.
2
In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
3
In a separate large mixing bowl, using an electric hand mixer whip together 1 cup granulated sugar, the butter, 1 Tbsp of the avocado oil, and the lemon zest. Blend on medium until combined, then increase to high and whip for a few minutes until light and fluffy.
cups (212g) all-purpose flour ((scoop and level to measure), plus more for dusting pan)1 1/2(200g) granulated sugar1 cupcup (113g) unsalted butter, (brought to room temperature)1/2(9g) lemon zest (from 2 large lemons)2 Tbspcup (60ml) avocado oil (or olive oil, divided)1/4cup (120g) sour cream, (brought to room temperature)1/2cup powdered sugar1/2granulated sugar3 Tbsp
4
Blend in remaining avocado oil (3 Tbsp). Mix in eggs with butter mixture, one at a time blending until combined after each addition.
(200g) granulated sugar1 cup(9g) lemon zest (from 2 large lemons)2 Tbsplarge eggs, (brought to room temperature)3
5
Add half of the flour mixture then mix until combined. Then add half of the sour cream, 1 Tbsp lemon juice and the vanilla and mix until combined. Mix in remaining half of the flour followed by remaining half of the sour cream.
(200g) granulated sugar1 cup(9g) lemon zest (from 2 large lemons)2 Tbspfresh lemon juice2 Tbsp
6
Scrap bowl and fold dough to ensure ingredients are evenly incorporated. Pour into prepared pan and shake to level (or spread batter out).
7
Bake in preheated oven until toothpick inserted into center comes out clean, about 50 to ⏱️ 60 minutes (tent with foil if needed if it starts to brown too much near the end).
8
For the lemon syrup: In a microwave safe dish, combine 3 Tbsp granulated sugar with 2 Tbsp lemon juice. Heat in microwave for ⏱️ 15 seconds and whisk to dissolve sugar. Brush half of the mixture over the hot lemon loaf in the bread pan. Let cool ⏱️ 20 minutes.
(200g) granulated sugar1 cup(9g) lemon zest (from 2 large lemons)2 Tbspgranulated sugar3 Tbspfresh lemon juice2 Tbsp
9
Run a knife around inside edges of pan to ensure loaf is loosened then invert loaf onto a wire cooling rack. Brush bottom and sides with remaining half of the lemon syrup mixture, set upright to cool completely on rack.
10
For the vanilla cream glaze*: In a mixing bowl whisk together the powdered sugar, cream and vanilla extract. Spread mixture over the top of the cooled loaf. Let set at room temperature then cut loaf into slices.
(200g) granulated sugar1 cup(9g) lemon zest (from 2 large lemons)2 Tbspvanilla extract1 tsptsp vanilla extract1/4
Nutrition Facts
calories
378 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
1 g
sugar Content
30 g
sodium Content
90 mg
protein Content
5 g
trans Fat Content
0.4 g
cholesterol Content
90 mg
carbohydrate Content
47 g
saturated Fat Content
9 g
unsaturated Fat Content
10 g
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