Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • ½ cup butter
  • 3 eggs
  • ½ cup sour cream
  • 1 ½ cups flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 1 teaspoon melted butter
  • 2-3 tablespoons lemon juice

Instruction

  • Preheat oven to 325°F.
  • Grease and flour an 8"x4" loaf pan.
  • Use a fine grater or a zester, zest the lemon. Cut the lemons in half and juice them.
  • Whisk flour, baking powder, baking soda, and lemon zest in a small bowl. Set aside.
  • Place butter and sugar in a stand mixer and beat on medium speed until light and extra fluffy, about 10 minutes.
  • Add lemon juice and mix until combined. Add eggs and mix 2 minutes more.
  • Turn the mixer to low and alternate adding the flour mixture and then sour cream beating just until combined. Do not overbeat. Spread into the prepared pan.
  • Bake 55-65 minutes or until a toothpick comes out clean. Cool 10 minutes, remove from the pan and cool completely on a baking rack.
  • For the glaze, place powdered sugar in a small bowl. Add melted butter and 1 ½ tablespoons of lemon juice. Add more juice as needed to reach desired consistency, you may not need all of the lemon juice.
  • Drizzle the glaze over the pound cake and let the glaze set for at least 10 minutes.