Lemon Pound Cake

By Sally's Baking Recipes · 120 min

Ingredients

Instructions

1. Set the oven rack to the lower third and preheat to 350°F (177°C). Grease an 8×4-inch loaf pan with nonstick spray (or use a 9×5-inch pan for a shorter loaf).
2. Whisk the flour, baking powder and salt in a large bowl and set aside.
3. Beat the softened butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high for 2 minutes. Scrape down the sides and bottom of the bowl as needed. On low speed, add the eggs one at a time, mixing each in fully. Then add the sour cream, lemon juice, lemon zest and vanilla and beat on medium until combined, scraping the bowl as needed. The mixture may look curdled;
4. On low speed, slowly add the dry ingredients until just combined. Whisk out any large lumps if needed. Do not overmix; the batter is very thick.
5. Spread the batter into the prepared pan. Bake for 55-65 minutes in an 8×4-inch pan, or 45-60 minutes in a 9×5-inch pan. Tent with foil halfway through to stop the top over-browning.
6. The cake is done when a toothpick inserted in the centre comes out mostly clean, with a few moist crumbs allowed.
7. Cool in the pan on a wire rack for 1 hour, then carefully lift the slightly warm cake out and let it finish cooling on the rack or a serving plate.
8. Whisk the icing ingredients together and pour over the cake. Serve right away, or wait until fully cooled for neater slices.
9. Store leftover cake covered for up to 3 days at room temperature or up to 1 week in the fridge.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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