Lemon Pound Cake Loaf Recipe
Make Lemon Pound Cake Loaf Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Lemon Glaze
Pan & Finishing
Method
Prepare Pan & Oven
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Lightly butter a 9x5-inch loaf pan, then dust it with 1 tablespoon flour, tapping out the excess. Line the bottom with a parchment sling if desired for easier removal.
Make Cake Batter
- 2
Bring ingredients to room temperature
Ensure butter, eggs, sour cream, and milk are at room temperature (about 20–30 minutes out of the fridge). This helps them incorporate evenly.
- 3
Cream butter and sugar
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes until light, pale, and fluffy. Scrape down the bowl once or twice.
- 4
Add eggs
Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Add the extra egg yolk and beat until combined. Mix in the vanilla extract and 2 tablespoons fresh lemon juice and the 2 tablespoons lemon zest.
- 5
Combine dry ingredients
In a separate bowl, whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until evenly distributed.
- 6
Alternate dry and wet additions
With the mixer on low, add one-third of the dry ingredients to the butter mixture, followed by half of the sour cream (1/4 cup), then another third of the dry, then the remaining sour cream and milk, finishing with the last third of dry. Mix only until just combined after each addition—do not overmix. Scrape the bowl and fold once with a spatula to ensure no streaks of flour remain.
- 7
Check batter consistency
Batter should be thick but pourable. If it seems very stiff, add up to 1 tablespoon more milk. Stir in remaining 1 tablespoon lemon juice if you want a more pronounced lemon flavor (already accounted for in ingredient list).
- 8
Bake & Cool
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 50–65 minutes. Start checking at 50 minutes: the cake is done when the top is golden, a toothpick or skewer inserted in the center comes out with a few moist crumbs (not wet batter), and the internal temperature reaches about 205°F (96°C) if using an instant-read thermometer.
- 10
- 11
Make Lemon Glaze & Finish
- 12
Prepare glaze
Whisk the sifted 1 1/4 cups confectioners' sugar with 2 tablespoons fresh lemon juice in a small bowl until smooth. If the glaze is too thick, add up to 1 teaspoon milk or cream, a few drops at a time, until it reaches a pourable but thick consistency that will set on the cake.
- 13
- 14
Garnish and set
Sprinkle the optional 1/2 teaspoon finely grated lemon zest over the wet glaze for color and extra aroma. Let the glaze set at room temperature for 30–60 minutes before slicing.