Lemon Pound Cake
When it comes to desserts, lemon pound cake is a classic winner. This recipe is easy to follow and results in a moist, delicious cake that everyone will love. Whether you're serving it for a special occasion or just because, lemon pound cake is the perfect sweet treat!
Ingredients
- 3 C flour
- 1 ⁄2 tbsp baking soda
- 1 ⁄4 tsp kosher salt
- 2 tsp lemon zest
- 1 C unsalted sweet cream butter softened
- 2 1 ⁄2 C sugar
- 6 large eggs
- 1 C sour cream
- 3 tbsp lemon juice
- 1 tsp lemon extract
Lemon Glaze
- 1 3/4 C powdered sugar 2 tbsp lemon juice
- 1/4 C heavy cream
- 2 tbsp lemon zest
Instructions
- Preheat the oven to 350 degrees and spray a 9in a bundt pan with pam baking spray
- Using a large bowl. Whisk the flour, baking soda, and lemon zest
- Using a standing mixer, beat the butter and sugar until creamy and fluffy
- Gradually beat in 1 egg at a time until combined and smooth
- Alternate between the dry ingredients and the sour cream, and beat in each add-in until combined
- Beat in the lemon juice and lemon extract until combined
- Pour the batter into the bundt pan and bake in the oven for 75 minutes or until a toothpick comes out clean
- Allow cooling in the bundt pan for 15 minutes before removing and placing on to a wire rack Allow to cool completely
- Using a large bowl, whisk the powdered sugar, lemon juice, heavy cream, and lemon zest
- Pour the glaze over the bundt cake and allow it to drip
- Cut and enjoy!