Description
A rich, buttery lemon pound cake with a tender crumb, infused with fresh lemon zest and juice, then finished with a bright lemon syrup and silky vanilla cream glaze. Perfect for brunch, tea time, or an elegant homemade dessert.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon heaping salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 tablespoons lemon zest
1/4 cup avocado oil or olive oil, divided
3 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
3 tablespoons fresh lemon juice, divided
3 tablespoons granulated sugar (for syrup)
1/2 cup powdered sugar
1 1/2 to 2 tablespoons heavy cream
1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the granulated sugar, butter, 1 tablespoon of the oil, and lemon zest until light and fluffy.
- Mix in the remaining oil, then add the eggs one at a time, beating well after each addition.
- Add half of the dry ingredients and mix until just combined. Stir in half of the sour cream along with 1 tablespoon fresh lemon juice and 1 teaspoon vanilla extract. Mix in the remaining dry ingredients followed by the remaining sour cream.
- Fold the batter gently until evenly combined. Pour into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Loosely tent with foil if the top browns too quickly.
- Prepare the lemon syrup by microwaving 3 tablespoons granulated sugar with 2 tablespoons fresh lemon juice for about 15 seconds, then whisk until the sugar dissolves.
- Brush half of the warm syrup over the hot cake. Cool in the pan for 20 minutes, remove the cake, and brush the remaining syrup over the bottom and sides.
- When completely cooled, whisk together the powdered sugar, heavy cream, and 1/4 teaspoon vanilla extract until smooth. Spread the glaze over the loaf, allow it to set, then slice and serve.
Notes
Add poppy seeds for a lemon poppy seed variation.
Substitute orange zest and juice for a different citrus flavor.
Fold fresh blueberries into the batter for a fruity twist.
Add a small amount of almond extract with the vanilla for extra flavor.
Top with extra lemon zest or thin lemon slices for decoration.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze tightly wrapped for up to 3 months and thaw before serving.
Warm individual slices in the microwave for 10 to 15 seconds if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 355 kcal
- Sugar: 28 g
- Sodium: 170 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
