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.
Servings: 10
Ingredients
- 1 1/2 cups (212g) all-purpose flour (scoop and level to measure), plus more for dusting pan
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp (heaping) salt
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, brought to room temperature
- 2 Tbsp (9g) lemon zest (from 2 large lemons)
- 1/4 cup (60ml) avocado oil or olive oil, divided
- 3 large eggs, brought to room temperature
- 1 tsp vanilla extract
- 1/2 cup (120g) sour cream, brought to room temperature
- 1 Tbsp fresh lemon juice
Lemon simple syrup
- 3 Tbsp granulated sugar
- 2 Tbsp fresh lemon juice
Vanilla cream glaze (optional)
- 1/2 cup powdered sugar
- 1 1/2 to 2 Tbsp heavy cream
- 1/4 tsp vanilla extract
Instructions
- 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.
- In a medium mixing bowl whisk together flour, baking powder, baking soda and salt.
- 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.
- Blend in remaining avocado oil (3 Tbsp). Mix in eggs with butter mixture, one at a time blending until combined after each addition.
- 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.
- Scrap bowl and fold dough to ensure ingredients are evenly incorporated. Pour into prepared pan and shake to level (or spread batter out).
- 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).
- 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.
- 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.
- 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.
Notes
- *The cream icing tends to ripple the day after it is prepared unless you slice the loaf. So you can wait to add it until the day of serving or slice the loaf after the icing has set for a cleaner appearance.
- The loaf can be frozen without the icing for up to 3 months.
- Don't wrap the lemon loaf in foil as this will be reactive to the lemon in the bread and would create a metallic taste.
- The yellow color intensity of the bread will vary based on the yellow/orange intensity of the yolks. If you want bolder yellow color you can use natural yellow food coloring.
- For a lemon poppy seed pound cake simply add 2 Tbsp poppy seeds in with the flour mixture.