Lemon Pound Cake

Ingredients

• 1 tbsp unsalted butter – for greasing pan
• 2 cups all-purpose flour
• 1 tsp baking powder
• 0.5 tsp fine salt
• 1 cup unsalted butter – room temperature
• 1.5 cups granulated sugar
• 2 tbsp lemon zest – finely grated
• 1 tsp vanilla extract
• 4 large eggs – at room temperature
• 0.5 cup sour cream – at room temperature
• 2 tbsp lemon juice – freshly squeezed (for batter)
• 1.25 cups powdered sugar
• 3 tbsp lemon juice – freshly squeezed (for glaze)

Instructions

1. Preheat the oven to 325°F. Grease a 9×5-inch loaf pan with the 1 tbsp unsalted butter and line it with a parchment sling; set aside, 5 minutes.
2. Whisk the all-purpose flour, baking powder, and fine salt in a medium bowl until evenly combined, 30 seconds.
3. In a large bowl, beat the 1 cup unsalted butter and granulated sugar with a mixer on medium-high until very pale and fluffy, 3–4 minutes, scraping down the bowl once.
4. Beat in the lemon zest and vanilla extract until fragrant and evenly dispersed.
5. Beat in the large eggs one at a time on medium speed, 30 seconds each, scraping down once; the mixture should look creamy and emulsified.
6. In a small bowl, stir the sour cream with the 2 tbsp lemon juice until smooth.
7. On low speed, add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture in two additions (start and end with flour). Mix just until no dry flour remains, 45–60 seconds total; do not overmix.
8. Scrape the batter into the prepared pan, smooth the top, and tap the pan once to release air bubbles. Bake at 325°F until deeply golden and a tester inserted in the center comes out with a few moist crumbs, 60–70 minutes.
9. Cool the cake in the pan on a rack for 15 minutes, then lift it out and cool until barely warm to the touch, 45–60 minutes.
10. Whisk the powdered sugar with the 3 tbsp lemon juice until thick but pourable, 30–60 seconds, then spoon over the warm cake. Let the glaze set until matte and dry to the touch, 20–30 minutes, before slicing.