Lemon Poundcake
Notes
- Bake the full hour, otherwise the center can collapse a little.
Ingredients
Cake
- ½ cup (120 g) unsalted butter, at room temperature, plus additional for greasing pan
- 2 cups (240 g) all-purpose flour, plus additional for pan
- 1 ¼ cups (250 g) sugar
- 4 tsp grated lemon zest
- 3 eggs
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- ¾ cup (180 mL) sour cream
Glaze
½ cup (60 g) confectioners’ sugar ½ cup (120 mL) fresh lemon juice
Steps
- Preheat the oven to 350 degrees. Butter and flour a 9-by-5-by-3-inch loaf pan. Using an electric mixer, cream together the butter and sugar until light. Add the lemon zest, then the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients alternately with the sour cream, mixing just to combine. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the cake’s center comes out clean, about 1 hour. Place on a rack.
- Put the confectioners’ sugar in a bowl and gradually whisk in the lemon juice. Brush some of the mixture over the top of the cake. Let stand for 10 minutes. Turn the cake out of the pan and brush the cake top, sides and bottom well with the lemon mixture. Repeat after 10 minutes. Slice and serve.