Delicious Lemon Pound Cake with Lemon Glaze - Bright and Full of Citrus Flavor
Servings: 10 slices
Ingredients
Lemon Pound Cake:
- 1 ½ sticks unsalted butter, softened (170g)
- 1 cup granulated sugar (200g)
- 3 large eggs
- ½ cup sour cream (120g)
- 2 tsp lemon zest (4g)
- 2 tbsp fresh lemon juice (30g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- 2 tsp Rising Star Lemon Syrup (10g)
- 2 cups all purpose flour (240g)
- 1 tsp baking powder (4g)
- ¼ tsp baking soda (1g)
- ½ tsp salt (3g)
Lemon Glaze:
- 1 cup powdered sugar (120g)
- 2 tbsp milk (30g)
- 1 tsp Rising Star Vanilla Bean Paste (5g)
- 1 tsp Rising Star Lemon Syrup (5g)
Instructions
Lemon Pound Cake:
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper and set aside.
- In a small bowl, blend the white granulated sugar and lemon zest together by rubbing it together in between your fingers, set aside.
- In a large bowl using a hand held mixer or a stand mixer with the paddle attachment, cream the butter and sugar with lemon zest until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the sour cream, lemon juice, vanilla bean paste, and lemon syrup until combined on low speed.
- In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Spread the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze:
- In a medium size bowl, whisk together the powdered sugar, milk, vanilla bean paste, and lemon syrup until smooth.
- Pour over the cooled cake and allow the glaze to set before slicing.