Lemon Pound Cake with Thin Lemon Glaze

Ingredients

• 12 tablespoons Unsalted Butter (room temperature, cut into pieces)
• 1.5 cups Granulated Sugar (fine granulated, room temperature)
• 2 cups All-Purpose Flour (sifted)
• 0.25 teaspoon Baking Powder
• 0.125 teaspoon Baking Soda
• 0.5 teaspoon Kosher Salt
• 3 Large Eggs (room temperature)
• 0.25 cup Sour Cream (room temperature)
• 0.25 cup Whole Milk (room temperature)
• 2 teaspoons Vanilla Extract (pure)
• 1 tablespoon Lemon Zest (fine grated, only yellow part)
• 0.75 cup Confectioners Sugar (for glaze)
• 1 tablespoon Unsalted Butter (for glaze) (softened)
• 0.25 cup Lemon Juice (freshly squeezed)
• 0.5 teaspoon Vanilla Extract (for glaze)
• 1 pinch Salt (for glaze)

Instructions

1. Prepare Pan and Parchment

   Preheat oven to 350°F. Cut a piece of parchment paper to fit the bottom and sides of the loaf pan. Lightly grease the pan with a thin coating of butter, then line with parchment, smoothing into corners.

   Time: PT5M

   Temperature: 350°F

2. Zest Lemon and Massage into Sugar

   Grate 1 tablespoon of lemon zest using the fine side of a microplane. Place the zest into a bowl with the granulated sugar and rub together with fingertips until the mixture resembles wet sand and the zest is fragrant.

   Time: PT5M

3. Cream Butter and Sugar

   In the stand mixer bowl, combine 12 tablespoons room‑temperature butter and the lemon‑infused sugar. Start on medium‑low until sugar is incorporated, then increase to medium‑high. Scrape down the sides every 2 minutes. Continue until the mixture is pale, fluffy, and has increased in volume about fourfold (≈10 minutes).

   Time: PT10M

4. Add Eggs

   With the mixer on medium, crack one egg and add it to the creamed butter. Wait until fully incorporated before adding the next. Repeat for all three eggs. After the last egg, mix for an additional minute to ensure full emulsification.

   Time: PT2M

5. Combine Dry Ingredients

   In a separate bowl whisk together 2 cups all‑purpose flour, 1/4 tsp baking powder, 1/8 tsp baking soda, and 1/2 tsp kosher salt.

   Time: PT2M

6. Combine Wet Ingredients

   In another bowl mix 1/4 cup sour cream, 1/4 cup milk, 2 tsp vanilla extract, and the remaining lemon zest (if any). Stir until smooth.

   Time: PT2M

7. Alternate Add Dry and Wet to Batter

   Switch the mixer to low. Add one‑third of the flour mixture, mix until just incorporated. Add half of the wet mixture, mix briefly. Add the second third of the flour, mix. Finally add the remaining wet mixture, then the last third of flour. Stop mixing as soon as the flour is fully incorporated; scrape down the bowl to ensure evenness.

   Time: PT5M

8. Transfer Batter to Pan

   Using an offset spatula, spread the thick yet airy batter evenly into the prepared loaf pan, smoothing the top.

   Time: PT3M

9. Bake the Pound Cake

   Place the pan on the middle rack and bake for 58 minutes, or until the top is dark golden brown, a cake tester comes out clean, and the center springs back lightly.

   Time: PT58M

   Temperature: 350°F

10. Prepare Lemon Glaze

    While the cake bakes, whisk together 3/4 cup confectioners sugar, 1 tbsp softened butter, a pinch of salt, 1/2 tsp vanilla extract, and 1/4 cup fresh lemon juice until smooth.

    Time: PT5M

11. Poke Holes in Warm Cake

    When the cake is done, remove from oven and immediately insert a skewer or long toothpick into the top in a grid pattern (about 1‑inch spacing) to create channels for the glaze.

    Time: PT2M

12. Glaze the Cake

    Pour the thin lemon glaze over the warm cake, allowing it to soak in. Use the offset spatula to spread any excess over the sides where parchment is not present.

    Time: PT5M

13. Cool and Set

    Let the cake cool in the pan for 40‑45 minutes until the glaze has set and the cake is completely cool before removing the parchment and slicing.

    Time: PT45M

Nutrition Facts

Calories

320

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g