Moist lemon pound cake
Moist Lemon Pound Cake is a delicious dessert with a tangy lemon flavor and a soft, buttery texture. It's made with fresh lemon juice and zest, giving it a refreshing taste. This cake is perfect for enjoying with a hot drink or as a treat after a meal.
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Servings: 9 serving
Equipment
- 9x5 loaf pan
Ingredients
- 3 large eggs, room temperature
- 1 cup granulated sugar
- ½ cup sour cream or buttermilk
- ½ cup vegetable oil
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 ½ cup all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
For the glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1-2 tablespoon milk
- lemon zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch loaf pan.
- In a large bowl, add the eggs, sugar, and sour cream. Beat with a hand mixer or a stand mixer until smooth.
- Gradually add the oil while continuing to mix until well combined.
- Add the lemon juice, lemon zest, and vanilla extract, and beat for a few minutes until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, beating just until combined. Be careful not to overmix.
- Pour the batter into the greased loaf pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing.
For the glaze
- Combine powdered sugar with lemon juice and milk in a bowl. Mix until smooth.
- Drizzle the glaze over the cooled cake and top with additional lemon zest if desired.