This feels like the right way to begin spring. Something baked, something bright, something to share or keep all to yourself. I wanted a recipe that felt easy but still a little special. This lemon pound cake does exactly that, with a soft crumb and the sweetest citrus glaze.
Cake Ingredients:
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 cup unsalted butter, melted
- 1 1/3 cup sugar
- 1/4 cup vegetable oil
- 3 large eggs
- 1 cup sour cream
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Lemon Glaze:
- 1/3 cup fresh lemon juice
- 1/3 cup sugar
- 1 tbsp unsalted butter, softened
Lemon Icing:
- 1 cup powdered sugar
- 2 to 3 tbsp fresh lemon juice
- 2 tsp heavy cream
Optional: a little lemon zest for extra brightness
Instructions:
- Preheat oven to 350°F. Line or grease a loaf pan.
- In a large bowl, whisk together the flour and baking powder.
- In a mixer, add sugar and lemon zest together then combine. Add sour cream, eggs, and vanilla, and mix until smooth.
- Gently mix the dry ingredients into the wet ingredients until combined.
- Stir in the oil and melted butter, folding until the batter is smooth.
- Pour into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.
- For the glaze, simmer lemon juice, sugar, and butter until dissolved and slightly glossy, stirring occasionally.
- For the icing, whisk together powdered sugar, lemon juice, and heavy cream until thick but pourable.
- Let the cake cool until just warm, then pour over the glaze. Once fully cooled, spread the icing on top.
