I recently baked a Lemon Pound Cake that offers an interplay of tart and sweet. Creamy unsalted butter and granulated sugar blend with zesty lemon essence and moist sour cream. A delicate glaze adds a flourish that makes every bite refreshingly indulgent. I invite you to try this delightful treat.

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I’m excited to share my take on a Glazed Lemon Pound Cake Loaf that I believe to be the ultimate twist on a classic dessert. I first played around with a mix of 1/2 cup unsalted butter, 1 cup granulated sugar and 3 large eggs to create that lusciously rich base.

Adding 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt gave it a texture that’s just perfect for a loaf cake. I also tossed in some 1/4 cup sour cream to keep it delightfully moist and 2 tablespoons of freshly grated lemon zest along with 1/4 cup fresh lemon juice that made it sing with tang.

For a little extra punch, a splash of 1/2 teaspoon vanilla extract tied it all together. Then I drizzled a glaze made of powdered sugar and a few tablespoons of lemon juice over the top.

This Lemon Loaf Recipe is one I know you’ll be excited to try if you love delicious lemon desserts.

Why I Like this Recipe

I love this recipe because the cake comes out super moist every time thanks to the sour cream and butter mix. The lemon flavor is just on point and feels both tangy and sweet at the same time, which makes it really refreshing. I also appreciate how simple the steps are which makes it easy to follow, even when im a bit rushed. And honestly, the glaze adds that extra kick of sweetness that keeps me coming back for more.

Ingredients

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Unsalted butter gives rich flavor and crucial moisture, helping mix ingredient evenly.
Granulated sugar adds sweetness and tenderizes, providing essential carbohydrates and flavor.
Eggs deliver protein and bind ingredients offering structure and subtle richness.
All-purpose flour contributes carbohydrates and structure; its gluten gives chewy texture to cake.
Sour cream keeps cake moist and tender with a slight tangy flavor boost.
Fresh lemon zest imparts vibrant citrus aroma that complements the cake’s richness.
Lemon juice provides a sharp, tangy note balancing sweetness, making every bite refreshing.
Vanilla extract enhances overall flavor depth, uniting ingredients for a classic cake taste.

Ingredient Quantities

1/2 cup unsalted butter, softened (room temp so it mixes better)

1 cup granulated sugar

3 large eggs, lightly beaten

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup sour cream (it makes the cake moist)

2 tablespoons freshly grated lemon zest

1/4 cup fresh lemon juice

1/2 teaspoon vanilla extract

Glaze: 1 cup powdered sugar

Glaze: 2 to 3 tablespoons lemon juice (adjust based on how runny ya like it)

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan so the cake doesn’t stick.

2. Cream the softened butter and granulated sugar together in a big bowl until light and fluffy.

3. Add the lightly beaten eggs slowly and mix well after each addition.

4. In another bowl, sift together the all-purpose flour, baking powder, and salt.

5. Stir the sour cream, freshly grated lemon zest, fresh lemon juice, and vanilla extract into the butter mixture.

6. Gently fold in the dry ingredients into the wet mixture until just combined; do not overmix.

7. Pour the batter into your greased loaf pan, smoothing out the top with a spatula.

8. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely.

10. For the glaze, mix the powdered sugar with 2 to 3 tablespoons of lemon juice (add more if you like it runnier) and drizzle over the cooled cake. Enjoy!

Equipment Needed

1. Preheated oven set to 350°F and a greased loaf pan
2. A large mixing bowl and an electric mixer (or strong wooden spoon) for creaming butter and sugar
3. A smaller mixing bowl for sifting and combining dry ingredients
4. A sifter for the flour, baking powder, and salt
5. Measuring cups and spoons for all the ingredients
6. A spatula for gently folding the batter and smoothing out the top
7. A toothpick to check if the cake is done
8. A wire cooling rack to cool the cake after baking
9. A small bowl or container to mix the glaze ingredients

FAQ

Q: Can I use plain yogurt instead of sour cream?

A: Yeah, you can use plain yogurt as its a pretty good swap. It keeps the cake moist too.

Q: Do I really need to preheat my oven?

A: Absolutely, preheating helps the cake bake evenly. Skipping that can mess up the texture.

Q: How can I tell when the cake is done?

A: Stick a toothpick right in the center. If it comes out clean or with a few crumbs, it's ready.

Q: What if I want a thinner glaze?

A: Just add a little extra lemon juice to the powdered sugar. Adjust slowly till it reaches your preferred consistency.

Q: How should I store the leftovers?

A: Keep any leftover cake in an airtight container at room temp for a day or two, or in the fridge for about 4-5 days.

Glazed Lemon Pound Cake Loaf Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use margarine or even coconut oil; they work pretty well in the recipe.
You can swap granulated sugar with about 3/4 cup of honey, but remember to reduce other liquids slightly so the cake doesn’t turn out too moist.
Instead of eggs, try using applesauce (1/4 cup per egg) as a binder, but it might make the cake a tad denser.
For sour cream, full-fat plain yogurt makes a good substitute and keeps that moist feel in the cake.
If you’re out of lemon juice, a squeeze of fresh lime juice can add a similar tangy kick to both the batter and glaze.

Pro Tips

1. Make sure your butter is soft enough before you mix. Room temp butter blends better with sugar and makes your cake nice and light. If its too cold, you’ll end up with lumps and a heavy batter.

2. When you mix your eggs into the butter and sugar, add them one at a time, slowly so the mix doesnt split or end up oily. Trust me, taking your time here pays off in the long run.

3. Be gentle with the dry ingredients. I know it’s tempting to stir like crazy, but overmixing after adding flour can lead to a dense cake. A few folds in is all you need to combine things.

4. For the perfect moist texture, sour cream is a must. If your sour cream is too thick, try stirring in a little milk to get the right consistency, but dont add too much or you could change the flavor.

Glazed Lemon Pound Cake Loaf Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Preheated oven set to 350°F and a greased loaf pan
2. A large mixing bowl and an electric mixer (or strong wooden spoon) for creaming butter and sugar
3. A smaller mixing bowl for sifting and combining dry ingredients
4. A sifter for the flour, baking powder, and salt
5. Measuring cups and spoons for all the ingredients
6. A spatula for gently folding the batter and smoothing out the top
7. A toothpick to check if the cake is done
8. A wire cooling rack to cool the cake after baking
9. A small bowl or container to mix the glaze ingredients

Ingredients

1/2 cup unsalted butter, softened (room temp so it mixes better)
1 cup granulated sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sour cream (it makes the cake moist)
2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice
1/2 teaspoon vanilla extract
Glaze: 1 cup powdered sugar
Glaze: 2 to 3 tablespoons lemon juice (adjust based on how runny ya like it)

Directions

Preheat your oven to 350°F and grease a loaf pan so the cake doesn't stick.
Cream the softened butter and granulated sugar together in a big bowl until light and fluffy.
Add the lightly beaten eggs slowly and mix well after each addition.
In another bowl, sift together the all-purpose flour, baking powder, and salt.
Stir the sour cream, freshly grated lemon zest, fresh lemon juice, and vanilla extract into the butter mixture.
Gently fold in the dry ingredients into the wet mixture until just combined; do not overmix.
Pour the batter into your greased loaf pan, smoothing out the top with a spatula.
Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool completely.
For the glaze, mix the powdered sugar with 2 to 3 tablespoons of lemon juice (add more if you like it runnier) and drizzle over the cooled cake. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.