A tender moist lemon pound cake topped with a sweet and tangy lemon cream cheese glaze!
Servings: 16 slices (2 9x5 inch loaf pans)
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 4 eggs
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup sour cream
- 1 tsp. vanilla
- Grated zest of 2 lemons about 1 tablespoon
- For the Lemon Glaze
- 4 ounces cream cheese softened to room temperature
- 2 cups powdered sugar
- 1 Tablespoon lemon juice
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla extract
Sift or whisk the dry ingredients together in a bowl and set aside.
In another bowl, combine the lemon zest, vanilla extract and sour cream.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the mixing bowl well after each addition and mix until blended. Add dry and wet ingredients alternately to butter-sugar-egg mixture until uniformly incorporated- do not overmix.
Grease and flour one bundt cake pan (or 2 large 9x5 loaf pans- or 6-7 mini loaf pans). Pour batter into pan. Bake in a preheated 350 degrees oven for approximately 50 minutes (be sure to lower the baking time if you are making things smaller). The cake is done when a toothpick or skewer inserted in the center comes out clean. Allow to cool before glazing.
For the glaze: Mix all ingredients until smooth. Pour over top of cake and serve. For a thicker glaze use less lemon juice.
- Measuring your flour correctly- Just repeat after me- spoon, repeat, level. In other words, spoon the flour in (don't pack it down in), repeat until it's a little over the top. Then level it off with a knife. If you want to know more on not just how, but also the why behind measuring your flour correctly then give this post a read.
- Zesting- I used two very large lemons for this bread. To be accurate though, I also measured it out for you as well. I used one whole tablespoon of zest (so this might take 3-4 lemons if yours weren't jumbo size like mine). If you are unfamiliar with zesting, you want only the bright colored outer skin and you want to stop zesting when you see the white layer underneath. That white layer is not tasty, bitter, and will ruin your end product. So in other words, stop zesting at that point. Hold your microplane on top of the fruit, so you can see how much you are zesting, as opposed to holding the fruit on top.
- Mixing your wet and dry ingredients- This recipe has you mixing your wet ingredients in a small bowl separately (which is your sour cream, zest, and vanilla). And your dry ingredients (flour, baking powder, salt, etc) in another bowl. Then once you have creamed your butter and sugar together, you add your dry and wet ingredients alternately starting with your dry and ending with your dry. Why? You do not want to deflate all of that air you incorporated during the creaming method. I add mine in 3 batches. I also stop mixing my last dry ingredient batch when there is still a a few streaks of flour left behind in the bowl that way I can ensure that I do not over mix my batter.
Calories: 419kcal | Carbohydrates: 59g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 85mg | Sugar: 43g | Vitamin A: 640IU | Vitamin C: 0.5mg | Calcium: 44mg | Iron: 1.2mg