Easy Lemon Pound Cake Loaf
Soft, moist, and buttery Lemon Pound Cake Loaf with a bright citrus flavor, golden edges, and a sweet tangy glaze. Perfect for tea, dessert, or breakfast!
Ingredients
- ¾ cup all-purpose flour
- ¾ cup cake flour
- 1 tsp baking powder
- ½ tsp fine sea salt
- 1 ¼ cup granulated sugar
- 2 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- 4 Large eggs
- ¼ cup sour cream or plain yogurt
- 2 sticks unsalted butter
For the Glaze
- 1 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tbsp milk or cream
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: Sift together all-purpose flour, cake flour, baking powder, and salt.
- Combine Sugar & Zest: Pulse sugar and lemon zest in a food processor to release oils.
- Add Wet Ingredients: Add lemon juice, eggs, and sour cream to sugar mixture, blend smooth. Slowly drizzle in melted butter.
- Combine Wet & Dry: Make a well in dry ingredients, pour in the wet mixture, and fold gently until just combined. Batter will be slightly thin.
- Bake: Pour batter into prepared pan, spread evenly. Bake 50–60 minutes or until a toothpick comes out clean.
- Cool in pan 15–20 minutes, then transfer to wire rack.
- Make Glaze: Whisk powdered sugar, lemon juice, and milk until smooth. Pour over cooled cake and let set 10–15 minutes.
Notes
- Use fresh lemons for best flavor.
- Don’t overmix batter to keep loaf tender.
- Glaze optional, but enhances flavor and appearance.